DEHYDRATION OF ONION (Allium cepa linn.), NUTRITIONAL COMPOSITION AND DEVELOPMENT OF VALUE ADDED PRODUCTS
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Date
2014-06-09
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University of Agricultural Sciences GKVK, Bangalore
Abstract
Onion is a major important commonly used vegetable. Two dehydration methods
i.e., cabinet drying at 60°C for 7 to 8 hours and microwave at 360 W for 55 to 60 minutes
drying were standardised. To investigate the physical, nutritional, antioxidant activity
composition of red onion, microbial study of dehydrated samples and products were
investigated. Three products namely, sauce, soup powder and bread spread were
developed and shelf life was studied. Dehydration ratio values ranged from 6.02 to 7.28
and rehydration ratio ranged from 2.25 to 2.59 in two methods and in different shapes.
Pungency values ranged from 303.42 to 384.45 mg/1 OOg, fat 0.5 to 0.68 per cent, crude
fibre from 1.5 to l .88mg/l OOg, total sugar 6.66 to 8.33, reducing sugar 2.22 to 4.16, non
reducing sugar 5.83 to 8.06 per cent, total soluble solids 3.26 to 4.13°Brix, vitamin-C
2.66 to 2.83 mg/lOOg. Phytochemical composition ranged for anthocyanin 3.55 to 3.75,
total phenols 202.33 to 288.66 mg/lOOg, antioxidant activity 40.85 to 47.36 per cent.
Soup powder was best accepted at 5 per cent of substitution and 10 per cent in sauce and
15 per cent onion powder of substitution was best accepted for bread spread. Microbial
load for total bacterial count, moulds for products of sauce, soup powder and bread
spread stored in polythene bags were within safe limits. Thus, results of the study indicate
that dehydration of onion by microwave oven dried is a good method of physical
characteristics, antioxidant activity, low microbial count compared to cabinet drier.
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