Influence of dehydration temperature and pretreatment to control browning and preservation of onion flakes

Abstract

Influence of dehydration temperatures and pre-treatment levels to control browning and preservation were assessed by dehydrating Pusa White onion slices at 50°, 60° and 70°C temperatures with 0.2, 0.3 and 0.4 per cent of potassium metabi-sulphite as a pre-treatment. The time required for dehydration was comparatively lesser for the pre-treated samples than control in all the selected temperatures. From the biochemical analyses it was observed that the ascorbic acid retention was comparatively higher at 50°C with 0.4 percent sulphitation level; the sugar content was significantly higher at 50°C in control samples and the non-enzymatic browning was comparatively lesser at 60°C with 0.3 percent sulphitation level. From the organoleptic study it was observed that the onion flakes dehydrated at 60°C with 0.3 percent sulphitation level scored the maximum points. A progressive increase in moisture content, reduction in ascorbic acid and rehydration ratio were also observed during storage.

DOI

https://doi.org/10.29321/MAJ.10.A00353

Pages

400 - 403

Creative Commons

Copyright

© The Author(s), 2025. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

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