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Effect of pre-treatments on the quality characteristics
of dehydrated onion rings during storage
Received 4 September 2005, accepted 12 November 2005.
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.
Key words: Allium cepa, ‘Poona Red’, ‘Bellary Red’, dehydration, KMS, citric acid, pre-treatment. |
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Journal: Food, Agriculture & Environment
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