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
Rok vydání:	2017
Předmět:	Aluminum foil biology Moisture Chemistry food and beverages Allium Titratable acid Food science Health benefits biology.organism_classification Chemical composition
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
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::30675a1c78c8f51421008b08ece0f61f https://doi.org/10.6000/1927-5129.2017.13.68 Zobrazit plný text záznamu