Version 1
: Received: 12 March 2018 / Approved: 14 March 2018 / Online: 14 March 2018 (08:13:10 CET)
Version 2
: Received: 9 April 2018 / Approved: 9 April 2018 / Online: 9 April 2018 (09:51:30 CEST)
How to cite:
Demissew, A.; Meresa, A.; Temesgen, K. Evaluation of Different Drying Techniques on Bombay Red Onion (Allium cepal L.) Basic Nutritional and Volatile Components. Preprints2018, 2018030101. https://doi.org/10.20944/preprints201803.0101.v2
Demissew, A.; Meresa, A.; Temesgen, K. Evaluation of Different Drying Techniques on Bombay Red Onion (Allium cepal L.) Basic Nutritional and Volatile Components. Preprints 2018, 2018030101. https://doi.org/10.20944/preprints201803.0101.v2
Demissew, A.; Meresa, A.; Temesgen, K. Evaluation of Different Drying Techniques on Bombay Red Onion (Allium cepal L.) Basic Nutritional and Volatile Components. Preprints2018, 2018030101. https://doi.org/10.20944/preprints201803.0101.v2
APA Style
Demissew, A., Meresa, A., & Temesgen, K. (2018). Evaluation of Different Drying Techniques on Bombay Red Onion (<em>Allium cepal L.</em>) Basic Nutritional and Volatile Components. Preprints. https://doi.org/10.20944/preprints201803.0101.v2
Chicago/Turabian Style
Demissew, A., Ayenew Meresa and Keber Temesgen. 2018 "Evaluation of Different Drying Techniques on Bombay Red Onion (<em>Allium cepal L.</em>) Basic Nutritional and Volatile Components" Preprints. https://doi.org/10.20944/preprints201803.0101.v2
Abstract
Onion (Allium cepa L.) is a strong-flavoring vegetable consumed in different ways. It is mainly due its distinctive flavor or simply pungency. Onion has also important natural compounds effective for medical functions such as inhibition of bone resorption, lower risk of cardiovascular disease and cancer. This importance is directly related to high content of organo-sulphur compounds. Shelf life of fresh onion bulb is short enough about two weeks at ambient storage conditions in Fogera district, Amhara region, Ethiopia. This is mainly due to the presence of high moisture in fresh onion bulbs. Postharvest loss of onion bulb reaches up to 50% in the production season in Fogera district. Consequently onion bulb had extreme variable market price during production and off season in the district which directly influences both the growers and consumers. In this study the effect of different drying techniques on nutritional and volatile components of onion were evaluated. Effect of different drying techniques on protein, carbohydrate, total sugar, fat, pyurvic acid, ascorbic acid, total phenol, total flovonol, rehydration ratio, color and sensory properties of onion slice were evaluated and found insignificant at (P > 0.05) for microwave and modified direct solar dryers taking fresh onion bulb as a control. But oven drying method had significant effect on onion physicochemical quality attributes at (P < 0.05) as compared to fresh onion bulbs.
Keywords
onion; drying; bioactive; nutritional and organoleptic
Subject
Chemistry and Materials Science, Chemical Engineering
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
