Ocena zawartości witaminy C w ziemniaku poddanym procesom technologicznym
Assessment of the vitamin C content in processed potatoes

Summary/Abstract: Factors that influence the process of vitamin C reduction are: higher temperature, presence of oxygen, neutral or alkaline environment, presence of oxidizing enzymes, and metal ions, such as iron, copper and silver. The processed food is low in natural nutrients, including vitamins, whose amounts are greatly reduced in food processing. Contents of vitamin C in processed potatos (Solanum tuberosum) Bryza variety were measured by Tillmans method. We conducted different processes which are used in catering and households to prepare meals. It was shown that the smallest content of vitamin C was in potato pancakes. The highest content of vitamin C was in raw potatoes, then thrown and boiled in boiling water and in sample from boiled unpeeled potatoes.

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