Effect of Different Packaging Materials on Chemical Composition of Fried Onion (Allium cepa L.): A Comparative Study
Autor: | Aasia Akbar Panhwar, Saghir Ahmed Sheikh, Abdul Qadir khatri, Aijaz Hussain Soomro, Umair Khatri |
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Rok vydání: | 2017 |
Předmět: | |
Zdroj: | Journal of Basic & Applied Sciences. 13:412-417 |
ISSN: | 1927-5129 1814-8085 |
Popis: | Onion is a commonly used vegetable in entire world. The onions have been utilized as a main component in many recipes by different cultures for thousands of years. Due to its significant medicinal properties, nutritional and energy value, onions ( Allium cepa L. ) impart numerous health benefits to consumers. Therefore, a comparative study was conducted to evaluate the effect of various packaging materials (T 1 = Polyethylene bags, T 2 = Aluminum foil, T 3 = Butter paper and T 0= without packaging) on physico-chemical characteristics of fried onion. During storageat the Institute of Food Sciences and Technology, Sindh Agriculture University Tandojam. The pH value, titratable acidity (%), moisture (%), ash(%) and total carbohydrates were determined. The results indicated that pH value and total carbohydrates content were significantly affected by storage periods (P |
Databáze: | OpenAIRE |
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