Journal of Food, Agriculture and Environment

Vol 4, Issue 1,2006
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effect of pre-treatments on the quality characteristics of dehydrated onion rings during storage


Dev Raj 1*, V. C. Subanna 1, O. P. Ahlawat 2, Pardeep Gupta 2, A. G. Huddar 1

Recieved Date: 2005-09-04, Accepted Date: 2005-11-12


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.


Allium cepa, ‘Poona Red’, ‘Bellary Red’, dehydration, KMS, citric acid, pre-treatment

Journal: Journal of Food, Agriculture and Environment
Year: 2006
Volume: 4
Issue: 1
Category: Food and Health
Pages: 30-33

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