EFFECT OF PRE-TREATMENT AND DRYING METHODS IN DEHYDRATION OF ONION
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Date
2013-08
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K.R.C. COLLEGE OF HORTICULTURE, ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)
Abstract
An investigation on “Effect of pre-treatment and drying methods in
dehydration of onion” was carried out at the Department of Post Harvest Technology,
Kittur Rani Channamma College of Horticulture, Arabhavi, Karnataka state during
2011-2012.
The minimum time taken for drying was observed in NRCWO-2 (24.93 hours)
and highest recovery of dehydrated slices was observed in Belagavi Local (13.59%).
The lowest dehydration ratio was recorded in Belagavi Local (7.36) and highest
reconstitution ratio (0.80), highest dry matter content (13.58%) and highest
rehydration ratio (5.45) was observed in Bhima Shweta.
The maximum ascorbic acid content was recorded in Agrifound White
(32.32 mg/100g) and least OD value recorded for browning was noted in Pusa White
Flat (0.61). The higher reducing sugars (20.45%), non-reducing sugars (41.00%) and
total sugars (61.45%) were recorded in Pusa White Flat at third month after storage.
Highest scores for colour and appearance were recorded in Pusa White Flat
(4.14), highest scores for texture (4.05), taste and flavor (4.00) were noticed in
Belagavi Local at third month after storage. Highest score for overall acceptability
(4.05) was observed in Pusa White Flat at third month after storage.
The onion slices of variety Pusa White Flat have recorded the better results for
the physico-chemical characters and organoleptic traits. Among the drying methods
the electric drying of onion slices had recorded the better results which were almost
similar to that of solar dried slices. Dehydrated onion slices could be stored well in
400 gauge polyethylene bags up to 3 months.
Description
TH450
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