Rheological behavior and storage studies of sprouted onion pastes from four onion varieties
| Autor: | Mona S. Alwahibi, Ishrat Majid, Jawaher Alkahtani, Mohammad Javed Ansari, Vikas Nanda, B.N. Dar, Salma Usmani, Mohamed Soliman Elshikh |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Water activity
DPPH Flavonoid Storage Titratable acid 02 engineering and technology 010501 environmental sciences 01 natural sciences chemistry.chemical_compound Rheology Phenol Variety Sprouted onion paste Food science Quality characteristics lcsh:Science (General) 0105 earth and related environmental sciences chemistry.chemical_classification Multidisciplinary Moisture Chemistry fungi food and beverages 021001 nanoscience & nanotechnology Color change 0210 nano-technology lcsh:Q1-390 |
| Zdroj: | Journal of King Saud University: Science, Vol 33, Iss 2, Pp 101271-(2021) |
| ISSN: | 1018-3647 |
| Popis: | Objective: The study was carried out to investigate the rheological behavior and storage studies of sprouted onion pastes from four varieties (Punjab White, Punjab Naroya, PRO-6 and commercial). Methods: The storage study of paste samples from raw and sprouted onions packaged in polyethylene terephthalate (PET) bottles was carried out at room temperature (25 ± 1 °C) after thermally processing them at 80 °C for 15 min. All the paste samples were periodically analyzed for the change in quality characteristics viz, colour, pH, titratable acidity, TSS(∘B), TS (%), Water activity, Moisture (%), Total phenol content (mg/g), Total flavonoid content (mg/g), Total antioxidant capacity (mg/g), DPPH (%) and microbial count. The rheological properties of raw and sprouted onion paste samples were studied using Modular Compact Rheometer MCR-102 equipped with parallel plates geometry. Results and conclusions: Sprouted onion pastes were found to retain quality characteristics with lesser color changes, higher total phenolics, total flavonoids, antioxidant activity and microbial stability than raw pastes during storage. Storage period and its interactive effect with the variety and sprouting had significant (P |
| Databáze: | OpenAIRE |
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