Studies on Physico-Chemical Characteristics of Dehydrated Onion Powder

Abstract

Dehydrated onion powder was prepared by grinding the dried onion slices and stored at room temperature upto 90 days. The samples of dehydrated onion slices used were 2mm thickness, KMS treated solar drier samples (S1), 2mm thickness; treated open sun dried (S2), 2mm thickness, untreated solar dried, (S3) and 2mm thickness, untreated sun dried (S4) .Various quality parameters viz., acidity, ascorbic acid, total sugar, reducing sugar and rehydration ratio were evaluated after 15 days interval. The acidity, ascorbic acid and rehydration ratio continually decreased during storage at room temperature, whereas total sugar, reducing sugar increased. In case of acidity, initial and final values of S2 sample was higher in comparison with S1, S3 and S4 samples. In case of ascorbic acid, the initial and final values were higher for S1 samples in comparison with S1, S3 and S4 samples. The initial and final values of total sugar and reducing sugar were higher in S4 sample in comparison with S2, S3 and S1 samples. In case of rehydration ratio the initial and final values were higher in S1 sample in comparison with S2, S3, and S4 samples.

DOI

https://doi.org/10.29321/MAJ.10.001181

Pages

197 - 200

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.

Keywords