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Non-enzymatic browning and flavour kinetics of vacuum dried onion slices

100%

Mitra J., Shrivastava S. L., Rao P. S.

International Agrophysics

2015

tom 29

nr 1

Onion slices were dehydrated under vacuum to produce good quality dried ready-to-use onion slices. Colour development due to non-enzymatic browning and flavour loss in terms of thiosulphinate concentration was determined, along with moisture content and rehydration ratio. Kinetics of non-enzyma-tic browning and thiosulphinate loss during drying was analysed. Colour change due to non-enzymatic browning was found to be much lower in the case of vacuum dried onion, and improved flavour retention was observed as compared to hot air dried onion slices. The optical index values for non-enzymatic browning varied from 18.41 to 38.68 for untreated onion slices and from 16.73 to 36.51 for treated slices, whereas thiosulphinate concentration in the case of untreated onion slices was within the range of 2.96-3.92 μmol g-1 for dried sample and 3.71-4.43 μmol g-1 for the treated onion slices. Rehydration ratio was also increased, which may be attributed to a better porous structure attained due to vacuum drying. The treatment applied was found very suitable in controlling non-enzymatic browning and flavour loss during drying, besides increasing rehydration ratio. Hence, high quality dried ready- to-use onion slices were prepared.

Wplyw obrobki wstepnej na cechy fizyczne suszu z cebuli

51%

Grochowicz J., Sobczak P., Krupa R.

Acta Agrophysica

2003

tom 82

73-80

Ograniczanie wyników

1 Acta Agrophysica

1 International Agrophysics

1 Grochowicz J.

1 Krupa R.

1 Mitra J.

1 Rao P. S.

1 Shrivastava S. L.

1 Sobczak P.

1 2015

1 2003

Wyniki wyszukiwania

Non-enzymatic browning and flavour kinetics of vacuum dried onion slices

Wplyw obrobki wstepnej na cechy fizyczne suszu z cebuli