The Effect of Variety on Quality after Dehydration of Onions (Allium cepa).

Abstract

Twelve onion varieties were analysed for total solids and pyruvic acid contents before and after dehydration. All varieties after hot air drying showed complete loss of pungency as determined by the allinase enzyme activity while freeze-dried samples retained enzymic activity one fifth to one half of fresh samples. On the basis of these results, it is difficult to make firm recommendations based on chemical quality. However, tentative recommendations of varieties suitable for dehydration are made based on economics of cultivation and processing. (Author)

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Document Details

Document Type
Technical Report
Publication Date
Aug 01, 1977
Accession Number
ADA047007

Entities

People

  • Graham E. Driver
  • S. Venkata-raman

Tags

Communities of Interest

  • Biomedical
  • Human Systems
  • Weapons Technologies

DTIC Thesaurus Topics

  • Acids
  • Air Force
  • Analysis Of Variance
  • Army
  • Army Personnel
  • Computer Programs
  • Dehydration
  • Department Of Defense
  • Drying
  • Food
  • Freeze Drying
  • Governments
  • Health Services
  • New Guinea
  • Pyruvic Acid
  • Universities
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Analytical Chemistry
  • Gender and Food Studies
  • Systems Analysis and Design