ABSTRACT
and microwave. Sensory analysis indicated that all the onion powders were liked moderately by
the panelists. The proximate composition varied from 0.64% to 6.81% and mineral content
ranged from 0.70 to 340 mg/100g, respectively. â-carotene and ascorbic acid contents were
higher in shade dried onion powder. Polyphenol content was almost similar in all the different
dried onion powders. Therefore, onion powders could be developed in the off season at
remunerative prices.
KEYWORDS
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