Studies on Physico-Chemical Characteristics of Dehydrated Onion Powder

摘要

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 (S,), 2mm thickness; treated open sundried (S,), 2mm thickness, untreated solar dried, (S.) 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 S_2sample was higher in comparison with S_1, S.and S, samples. In case of ascorbic acid, the initial and final values were higher for S, samples in comparison with S_1. S_3 and S_4samples. The initial and final values of total sugar and reducing sugar were higher in S_4 sample in comparison with S,. S and S, samples. In case of rehydration ratio the initial and final values were higher in S, sample in comparison with S_2, S,. and S_4samples.