Effect of three drying methods on the physicochemical composition of three varieties of onion (Allium cepa L)
| Autor: | Goudoum Augustin, Abdou Bouba Arm, Ponka Roger, Aboubakar, Didier Montet, Joël Scher, Mbofung Carl Moses |
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| Rok vydání: | 2018 |
| Předmět: |
Allium cepa
Scanning electron microscope Spectroscopie infrarouge Onion bulb 0404 agricultural biotechnology Q02 - Traitement et conservation des produits alimentaires Dry matter Food science Q04 - Composition des produits alimentaires Sugar Moisture Vitamin C biology Chemistry Composition chimique 04 agricultural and veterinary sciences biology.organism_classification 040401 food science Séchage au soleil Allium Composition (visual arts) Séchage artificiel |
| Zdroj: | Journal of Food Science and Nutrition |
| DOI: | 10.35841/food-science.1.2.17-24 |
| Popis: | The effect of solar and electric drying on physicochemical composition of onion (Allium cepa L) has been studied to reduce the post-harvest losses of onion bulbs. The physicochemical and biochemical composition of three varieties of onion (White of galmi, Violet of galmi and Goudami) were also investigated using the Fourier transform infrared (FT-IR) spectroscopy (4000-400 cm- 1) and scanning electron microscopy (SEM). Protein, sugar, lipid, moisture, ash, vitamin C, and color parameters were assayed on fresh and dried onion powders. The results showed that water was the main constituent of the fresh onion bulbs (87%). They were also rich in available sugars ranging from 19 g to 59 g/100 g and proteins 4 g to 11 g/100 g of dry matter (DM). Moreover, Ca, K, P, and Mg were found to be the major minerals of the onion powders. In general, the drying process influenced significantly (P |
| Databáze: | OpenAIRE |
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