Journal of Food, Agriculture and Environment
Vol 4,
Issue 1,2006
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Effect of pre-treatments on the quality characteristics of dehydrated onion rings during storage
Author(s):
Dev Raj 1*,
V. C. Subanna 1, O. P. Ahlawat 2, Pardeep Gupta 2, A. G. Huddar 1Recieved Date: 2005-09-04, Accepted Date: 2005-11-12
Abstract:Two onion varieties Poona Red and Bellary Red were selected for the study. The onion variety Poona Red had higher total solids (13.2ºBrix) and dry matter content (112.7 g kg-1) and lower dehydration ratio (8.87:1) and reducing sugars to non-reducing sugars ratio (0.512), which resulted in higher yield and very less browning discoloration of dehydrated product as compared to Bellary Red. Onion rings pre-treated with potassium metabisulphite (KMS) @ 2.5 g kg-1 were found best for the dehydration and have significant differences in the retention of moisture, reducing sugars, non-reducing sugars, ascorbic acid and acidity during storage. They also exhibited significant difference in their rehydration ratios and overall acceptability.
Keywords:Allium cepa,
‘Poona Red’, ‘Bellary Red’, dehydration, KMS, citric acid, pre-treatmentJournal: Journal of Food, Agriculture and Environment
Year: 2006
Volume: 4
Issue: 1
Category: Food and Health
Pages: 30-33
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