Work

Drying conditions and varietal impacts on physicochemical, antioxidant and functional properties of onion powder

Year: 2023

Type: article

Abstract: The postharvest loss of onions during storage is extremely significant, and it has become a global challenge. The effects of different types of onion (red and yellow onion), drying temperatures (50, 60, and 70 °C), and time (24, 30, and 36 h) on the physicochemical, functional, and antioxidant activity of dried onion powder was studied in this research. As the drying temperature and time increased, the brightness of both types declined. Total color change, shrinkage ratio, bulk density, water holding capacity, titratable acidity, total soluble solids, total flavonoid content, total phenolic content, and DPPH radical scavenging activity increased when temperature and time were increased for both types. On the other hand, pH, water activity, moisture content, and vitamin C were decreased with the increase of drying temperature and time. The optimum condition for onion quality preservation was 70 °C drying temperature for 36 h, in which dried onion powder had minimum negative effects on physicochemical, functional, and antioxidant activities except for vitamin C. This investigation might help to address the growing demand for good quality, nutritional, and healthy dried onion powder among consumers and the food industry.

Source: Journal of Agriculture and Food Research

DOI: 10.1016/j.jafr.2023.100578

Authors: Animesh Sarkar, Md Washim Hossain, Mahabub Alam, Rahul Biswas, Mukta Roy, Md Ismail Haque

Institution: Shahjalal University of Science and Technology

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $1,890