Sajeel Ahamad, Vidya Ram Sagar, Ram Asrey, Sabina Islam, B. S. Tomar, B. R. Vinod, M. Menaka, Ajeet Kumar
{"title":"通过焦亚硫酸钾和氯化钠预处理保留脱水洋葱片的营养成分并减少褐变","authors":"Sajeel Ahamad, Vidya Ram Sagar, Ram Asrey, Sabina Islam, B. S. Tomar, B. R. Vinod, M. Menaka, Ajeet Kumar","doi":"10.1111/ijfs.17334","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>The global demand for dehydrated onion is on the rise, driven by the increasing consumer preference for ready-to-eat convenience foods. This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre-treatment and drying conditions. Fresh onion slices were subjected to pre-treatment using NaCl (3%, 5% and 7%) and KMS (0.3%, 0.5% and 0.7%) solutions for 10 min, followed by tray drying at 50 °C, 60 °C and 70 °C temperatures for varying durations of 14, 12 and 10 h, respectively. Based on physicochemical and functional properties, onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g<sup>−1</sup> DW), total flavonoids (28.94 mg QE g<sup>−1</sup> DW), ascorbic acid (12.45 mg 100 g<sup>−1</sup> DW), quercetin (172.88 μg g<sup>−1</sup> DW) and total antioxidant activity (24.59 μmol TE g<sup>−1</sup> DW). Additionally, it maintained superior sensory acceptability with higher pungency (7.15 μmol g<sup>−1</sup> DW), dehydration ratio (9.25%), rehydration ratio (5.20%), lower non-enzymatic browning (0.36) and moisture content (5.75%). Hence, the optimised treatment of ‘Pusa Shobha’ slices with 5% NaCl + 0.5% KMS, followed by dehydration at 60 °C for 12 h, yields dehydrated onion slices with superior bioactive compounds, sensory acceptability, and enhanced functional properties. The findings of his research offer valuable technology for the food industry, providing a practical and efficient method to produce high-quality dehydrated onion slices.</p>\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Nutritional retention and browning minimisation in dehydrated onion slices through potassium metabisulphite and sodium chloride pre-treatments\",\"authors\":\"Sajeel Ahamad, Vidya Ram Sagar, Ram Asrey, Sabina Islam, B. S. Tomar, B. R. Vinod, M. Menaka, Ajeet Kumar\",\"doi\":\"10.1111/ijfs.17334\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>The global demand for dehydrated onion is on the rise, driven by the increasing consumer preference for ready-to-eat convenience foods. This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre-treatment and drying conditions. Fresh onion slices were subjected to pre-treatment using NaCl (3%, 5% and 7%) and KMS (0.3%, 0.5% and 0.7%) solutions for 10 min, followed by tray drying at 50 °C, 60 °C and 70 °C temperatures for varying durations of 14, 12 and 10 h, respectively. Based on physicochemical and functional properties, onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g<sup>−1</sup> DW), total flavonoids (28.94 mg QE g<sup>−1</sup> DW), ascorbic acid (12.45 mg 100 g<sup>−1</sup> DW), quercetin (172.88 μg g<sup>−1</sup> DW) and total antioxidant activity (24.59 μmol TE g<sup>−1</sup> DW). Additionally, it maintained superior sensory acceptability with higher pungency (7.15 μmol g<sup>−1</sup> DW), dehydration ratio (9.25%), rehydration ratio (5.20%), lower non-enzymatic browning (0.36) and moisture content (5.75%). Hence, the optimised treatment of ‘Pusa Shobha’ slices with 5% NaCl + 0.5% KMS, followed by dehydration at 60 °C for 12 h, yields dehydrated onion slices with superior bioactive compounds, sensory acceptability, and enhanced functional properties. The findings of his research offer valuable technology for the food industry, providing a practical and efficient method to produce high-quality dehydrated onion slices.</p>\\n </div>\",\"PeriodicalId\":181,\"journal\":{\"name\":\"International Journal of Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science & Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17334\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17334","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Nutritional retention and browning minimisation in dehydrated onion slices through potassium metabisulphite and sodium chloride pre-treatments
The global demand for dehydrated onion is on the rise, driven by the increasing consumer preference for ready-to-eat convenience foods. This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre-treatment and drying conditions. Fresh onion slices were subjected to pre-treatment using NaCl (3%, 5% and 7%) and KMS (0.3%, 0.5% and 0.7%) solutions for 10 min, followed by tray drying at 50 °C, 60 °C and 70 °C temperatures for varying durations of 14, 12 and 10 h, respectively. Based on physicochemical and functional properties, onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g−1 DW), total flavonoids (28.94 mg QE g−1 DW), ascorbic acid (12.45 mg 100 g−1 DW), quercetin (172.88 μg g−1 DW) and total antioxidant activity (24.59 μmol TE g−1 DW). Additionally, it maintained superior sensory acceptability with higher pungency (7.15 μmol g−1 DW), dehydration ratio (9.25%), rehydration ratio (5.20%), lower non-enzymatic browning (0.36) and moisture content (5.75%). Hence, the optimised treatment of ‘Pusa Shobha’ slices with 5% NaCl + 0.5% KMS, followed by dehydration at 60 °C for 12 h, yields dehydrated onion slices with superior bioactive compounds, sensory acceptability, and enhanced functional properties. The findings of his research offer valuable technology for the food industry, providing a practical and efficient method to produce high-quality dehydrated onion slices.
期刊介绍:
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.