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http://dx.doi.org/10.11002/kjfp.2013.20.6.894

Physicochemical characteristics of onion with cold tolerance cultivated in Kangwon  

Shin, Gi-Hae (Department of Food Science and Biotechnology, Kangwon National University)
Ko, Ah-Young (Department of Food Science and Biotechnology, Kangwon National University)
Kim, Dan-Bi (Department of Food Science and Biotechnology, Kangwon National University)
Lee, Young-Jun (Department of Food Science and Biotechnology, Kangwon National University)
Lee, Ok-Hwan (Department of Food Science and Biotechnology, Kangwon National University)
Publication Information
Food Science and Preservation / v.20, no.6, 2013 , pp. 894-898 More about this Journal
Abstract
This study was performed to provide the basic data for the prediction of the usefulness of onion with cold tolerance cultivated in Kangwon. The physicochemical properties and antioxidant activity of freeze-dried and hot-air-dried (40 and $60^{\circ}C$) onions were investigated. The moisture content of the raw onion was 90.55%. The crude protein and crude fat contents of the freeze-dried onions were slightly higher than those of the hot-air-dried onions ($40^{\circ}C$ and $60^{\circ}C$). As for the color values, the freeze-dried onion powder was highest in lightness (77.19), and the $60^{\circ}C$ hot air-dried onion was highest in redness (6.09) and yellowness (24.60). Moreover, the color difference (${\Delta}E$) between the freeze-dried and hot-air-dried ($40^{\circ}C$ and $60^{\circ}C$) onion powders was significant. The brown index was lower in the freeze-dried onion than in both hot-air-dried onions. The total phenol content and the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging activity of both hot-air-dried onions were higher than those of the freeze-dried onion. These results indicate that the freeze-drying methods protected the physicochemical properties of the onion powder, whereas the hot-air-drying method enhanced the antioxidant activity and the total phenol content of the onion powder.
Keywords
cold tolerance; drying methods; freeze drying; hot air drying; onion powder;
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Times Cited By KSCI : 7  (Citation Analysis)
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