Effect of Different Drying Methods on Nutritional and Functional Properties of Onion Powder

Onion is one of the most important vegetables used as a food ingredient and spice due to its flavor, aroma and pungency. Chemical composition of onion revealed that it contains vitamins, carbohydrates, proteins, minerals, dietary fiber, some cysteine derivatives and phenolic compounds. It has many medicinal benefits like wound healing, growth-inhibition of microbial and tumor cells, reduction of cancer risk, protection against cardiovascular diseases and diabetes and anti-inflammatory properties. However, post harvest loss during storage remains a major challenge for food researchers. To prevent price hikes and increase the shelf life of onion, preservation is a crucial step. The present study was conducted to evaluate the effect of the sun, tray, vacuum and freeze-drying treatment on the nutritional, functional and sensory acceptability of onion powders. The result indicates that the nutritional, color, texture, rheological and rehydration ratio of freezedried onion powder were better than other drying processes. Volatile compounds retain in lyophilized onion powder. However, they may be readily lost during other drying processes. Based on the micro-structure analysis of onion powder, the freeze-dried powder was found intact and porous cell. There was no leak of solute concentration. It can be concluded that among all drying methods, freeze-drying is considered the best method to preserve onions in various form like powder, flakes and was well accepted by the sensory panel. 

[1]  Aparna,et al.  Optimization and characterization of functional cookies with addition of Tinospora cordifolia as a source of bioactive phenolic antioxidants , 2020 .

[2]  M. Ngadi,et al.  Kinetic modelling of polyphenol degradation during common beans soaking and cooking , 2019, Heliyon.

[3]  N. Y. Nicolas,et al.  Effect of drying treatment on nutritional, functional and sensory properties of three varieties of onion powders , 2018, Journal of Food Measurement and Characterization.

[4]  A. Mohammed,et al.  Effect of variety and drying temperature on physicochemical quality, functional property, and sensory acceptability of dried onion powder , 2018, Food science & nutrition.

[5]  M. Lila,et al.  Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage. , 2017, Food chemistry.

[6]  J. Fitzpatrick,et al.  Investigation of the rehydration behaviour of food powders by comparing the behaviour of twelve powders with different properties , 2016 .

[7]  F. Carrari,et al.  Variation for Health-Enhancing Compounds and Traits in Onion (Allium cepa L.) Germplasm , 2016 .

[8]  G. Russo,et al.  Identification and Quantification of Flavonoids from Two Southern Italian Cultivars of Allium cepa L., Tropea (Red Onion) and Montoro (Copper Onion), and Their Capacity to Protect Human Erythrocytes from Oxidative Stress. , 2015, Journal of agricultural and food chemistry.

[9]  S. W. Park,et al.  Effect of different exposed lights on quercetin and quercetin glucoside content in onion (Allium cepa L.) , 2014, Saudi journal of biological sciences.

[10]  T. Ozcan,et al.  Effect of Dehydration on Several Physico-Chemical Properties and the Antioxidant Activity of Leeks (Allium porrum L.) , 2011 .

[11]  M. Özcan,et al.  Study the effect of sun, oven and microwave drying on quality of onion slices , 2010 .

[12]  T. Coolong,et al.  Structural and chemical differences in the cell wall regions in relation to scale firmness of three onion (Allium cepa L.) selections at harvest and during storage , 2008 .

[13]  B. Thomas,et al.  Onions—A global benefit to health , 2002, Phytotherapy research : PTR.

[14]  P. Lewicki,et al.  Rehydration properties of dried onion , 1998 .

[15]  R. Ahvenainen,et al.  New approaches in improving the shelf life of minimally processed fruit and vegetables , 1996 .

[16]  Junsoo Lee,et al.  Antioxidant activity of methanolic extracts from some grains consumed in Korea , 2007 .

[17]  A. Goula,et al.  Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties , 2005 .