QUALITY ASSESSMENT OF DIFFERENTLY DRIED ONION (Allium cepal) AND STOR AGESTUDIES OF ONION POWDER WITH DIFFERENT PACKAGING CONDITIONS
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Title |
QUALITY ASSESSMENT OF DIFFERENTLY DRIED ONION (Allium cepal) AND STOR AGESTUDIES OF ONION POWDER WITH DIFFERENT PACKAGING CONDITIONS
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Creator |
Shalini Chakraborty, Rohit Nyma, Subir Kumar Chakraborty and Manoj Kumar Tripathi
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Subject |
Onion-slice; Onion-powder; Quality; Texture; Microbiology; Packaging.
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Description |
Not Available
Drying of sliced onion (var. Agrifound light red) was carried out in tray dryer (50 ± 5°C temp. for 6-8 hrs), solar dryer (10 hr), microwave drying (800 W, 4 minute) and shade drying (room temperature) at Fruit Research Station, Entkhedi, Bhopal (Department of Horticulture, RAK College of Agriculture, Sehore M.P.). Onions were uniformly sliced to a thickness of 4 mm before being blanched in boiling water for 10-15 seconds followed by dipping in 0.2 per cent potassium meta sulphite (KMS) for 5 minutes at room temperature, this was called treated sample. The treated samples and untreated samples (control) were subjected to different drying techniques followed by evaluation in terms of product recovery, rehydration ratio, cutting strength, colour, tritatable acidity and ascorbic acid content. Experiments were designed using the Factorial Completely Randomized design. It was observed that product recovery and rehydration ratio was maximum for micro wave drying. Oven dried onion slices exhibited maximum deviation in colour and also had the highest cutting strength. Titratable acidity and ascorbic acid content was best for the shade dried samples. All the results were statistically valid. Not Available |
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Date |
2021-08-19T10:09:29Z
2021-08-19T10:09:29Z 2018-01-01 |
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Type |
Research Paper
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Identifier |
Not Available
0973-6417 http://krishi.icar.gov.in/jspui/handle/123456789/58869 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Society for Scientific Development in Agriculture and Technology
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