Asian Journal of Dairy and Food Research, volume 29 issue 2 (june 2010) : 151 - 153

NUTRITIONAL EVALUATION OF ONION POWDER DRIED USING DIFFERENT DRYING METHODS

Anju Sangwan, A. Kawatra, Salil Sehgal

Affiliations

¹Department of Food and Nutrition CCS Haryana Agriculture University, Hisar- 125004, India

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Cite article:- Sangwan Anju, Kawatra A., Sehgal Salil (2024). NUTRITIONAL EVALUATION OF ONION POWDER DRIED USING DIFFERENT DRYING METHODS. Asian Journal of Dairy and Food Research. 29(2): 151 - 153. doi: .

ABSTRACT

Onion powders were prepared using four different drying methods viz. shade, solar, oven
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

REFERENCES

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NUTRITIONAL EVALUATION OF ONION POWDER DRIED USING DIFFERENT DRYING METHODS

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