Abstract
In Ethiopia, onion is one of the most important vegetables/spices produced as a source of cash income and for flavoring foods. However, postharvest loss during storage remains a major challenge. In this study, the effects of variety (Bombay red, Qellafo and Sweet carolin) and drying temperature (Fresh, 50, 60, 70, 80, and 90°C) on physicochemical quality, functional property, and sensory acceptability of dried onion powder were determined. The results indicated that total color change of Bombay red was not affected by temperature, but Qellafo and Sweet carolin varieties showed an increase in color change as drying temperature increases. Bulk density, shrinkage ratio, and water hydration capacity increased with increasing temperature for all three varieties. The degradation of vitamin C, pyruvic acid, and desired sensory attributes increased with increasing oven drying temperature. All in all, Qellafo dried at 70°C for 5 hr was found to be desirable for production of dehydrated onion powder. The findings of this study will allow the identification of the best of the three commonly grown onion varieties in Ethiopia, and the preferred temperature for production of dried onion with minimal negative effect on physicochemical, functional, nutritional, and sensory properties.
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Claims 7
Claim · model-written summary
Drying temperature did not affect total color change in Bombay red onion.
- Taxon
- onion
Allium cepat0 - Material
- Bombay rede0
- Treatment
- temperaturee0
- Outcome
- total color changee0
- Direction
- not affectede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“total color change of Bombay red was not affected by temperature”
t0“onion powder”
Claim · model-written summary
Color change increased with drying temperature in Qellafo onion.
- Taxon
- onionAllium cepat0
- Material
- Qellafoe0
- Treatment
- drying temperaturee0
- Outcome
- color changee0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Qellafo and Sweet carolin varieties showed an increase in color change as drying temperature increases”
t0“onion powder”
Claim · model-written summary
Color change increased with drying temperature in Sweet carolin onion.
- Taxon
- onionAllium cepat0
- Material
- Sweet caroline0
- Treatment
- drying temperaturee0
- Outcome
- color changee0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Qellafo and Sweet carolin varieties showed an increase in color change as drying temperature increases”
t0“onion powder”
Claim · model-written summary
Bulk density, shrinkage ratio, and water hydration capacity increased with drying temperature in all three onion varieties.
- Taxon
- onionAllium cepat0
- Treatment
- increasing temperaturee0
- Outcome
- Bulk density, shrinkage ratio, and water hydration capacitye0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Bulk density, shrinkage ratio, and water hydration capacity increased with increasing temperature for all three varieties”
t0“onion powder”
Claim · model-written summary
Vitamin C and pyruvic acid degradation increased as oven drying temperature rose.
- Taxon
- onionAllium cepat0
- Treatment
- increasing oven drying temperaturee0
- Outcome
- degradation of vitamin C, pyruvic acide0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The degradation of vitamin C, pyruvic acid, and desired sensory attributes increased with increasing oven drying temperature”
t0“onion powder”
Claim · model-written summary
Degradation of desired sensory attributes increased with oven drying temperature.
- Taxon
- onionAllium cepat0
- Treatment
- increasing oven drying temperaturee0
- Outcome
- desired sensory attributese0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The degradation of vitamin C, pyruvic acid, and desired sensory attributes increased with increasing oven drying temperature”
t0“onion powder”
Claim · model-written summary
Qellafo dried at 70°C for 5 hr was considered desirable for dehydrated onion powder production.
- Taxon
- onionAllium cepat0
- Material
- Qellafoe0
- Treatment
- dried at 70°C for 5 hre0
- Outcome
- production of dehydrated onion powdere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Qellafo dried at 70°C for 5 hr was found to be desirable for production of dehydrated onion powder”
t0“onion powder”
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