• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.239-245
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• 2012

This study was performed to evaluate the quality characteristics of Sulgi (Korean steamed rice cakes) prepared with fresh or frozen red onions. Sulgi was prepared with different levels (10, 20 or 30%) of fresh or frozen onions and stored for 4 days. The L value significantly decreased with the addition of fresh red onions and the a value significantly increased with the addition of either fresh or frozen red onions. The pH value was also increased with the addition of fresh red onions. In terms of texture, the hardness of Sulgi with either fresh or frozen red onions was reduced. The gumminess and brittleness gradually decreased with the addition of fresh or frozen red onions. Sulgi composed of 30% red onions showed the best sensory results in terms of color, flavor, texture, taste, and overall acceptance.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.213-220
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• 2013

Two types of onions cultivated with different methods of sulfur application (designated as S-1 and S-2) were examined for their physicochemical and sensory properties, and then compared with onions without sulfur application as a control. During cultivation, dietary sulfur methylsulfonylmethane (MSM) was sprayed on the leaves twice starting at 2 months before harvest, with one month intervals for S-1. For S-2, the MSM was applied once onto surface soils before sowing, and then once again on the leaves at 2 months before harvest. Thiosulfinate, a major sulfur-containing compound in onions, increased in the order of control, S-1, and S-2, without noticeable differences in the strength of spicy hot taste and flavor. The S-2 onions demonstrated a total reducing capacity three times higher than control and S-1 did. It indicates that the application of sulfur would positively affect the quality of onions under the condition where sufficient time is given for soil mineralization.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.189-197
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• 2014

Onion juices were prepared by various heat treatments (at $105-120^{\circ}C$ for 4.5-5.5 h), from the onions cultivated with increasing numbers of sulfur applications (once for Sulfur-1, four times for Sulfur-4). As heat treatment intensity increased, the onion juices darkened (p<0.001), which adversely affected the sensory preference. In addition, increasing the heating temperature significantly increased the organic acid content of onion juices (p<0.001), and therefore, decreased pH (p<0.001). Heat intensity did not affect the thiosulfinate content of onion juices, suggesting that the rate of decomposition of thiosulfinate into low-molecular weight sulfur derivatives is similar over the temperature range of $105-120^{\circ}C$. Total flavonoids were higher in onion juices derived from Sulfur-4 than in Sulfur-1 onions, and increased with heat treatment intensity (p<0.001). These results indicated that heat-facilitated conversion of bound forms of flavonoids to their free forms increases the extractability of flavonoids from onions.

• Journal of the Korean Society of Food Culture
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• v.18 no.3
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• pp.193-201
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• 2003

The purpose of this study was to investigate the effects of onion juice addition on the lipid oxidation of tuna spread. The tuna spread was stored at $4{\pm}1^{\circ}C$ for 49 days. The results of this study were as follows: Lipid oxidation in samples was measured by AV, POV and TBA value. AV and TBA value of the samples treated with 15% and 30% onion juice were lower than those treated with 5% and 45% onion juice. POV of samples treated with onion juice were lower than control group. Lightness of sample treated with onion juice was higher than control group. The score of overall quality in sensory evaluation was the highest in the sample treated with 15% onion juice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.342-347
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• 2008

This study was to develop processed food with the addition of onion powder by investigating the quality characteristics of cookies with various levels (0, 1, 3, 5 and 10%) of hot-air dried yellow and red onion powder. Moisture (11.59%), crude protein (4.56%), and crude ash contents (3.83%) of yellow onion powder showed higher value than red onion powder. Hot-air dried yellow onion powder showed a higher L and b value as compared with red onion powder because of the unique color of the onion. Browning index was lower in red onion powder than red onion powder. Phenolic contents of yellow onion powder appeared to be higher than that of red onion powder. Total sugar contents were higher in red onion powder than yellow onion powder. The pH of the dough significantly decreased with increase of added onion powder contents. Dough density of control had a significantly higher value than the other samples. Hardness measurement showed significantly higher value with increasing additions of onion powder contents; added red onion powder samples were the most highest when compared to added yellow onion powder samples. Results of sensory characteristics showed significantly higher smell, taste, texture and overall acceptability with 3% added red onion sample. Quality characteristics of 5% added yellow onion powder sample and 3% added red onion powder sample indicated possibilities for developments of onion cookies.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.578-583
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• 2000

To use onion pomace produced from concentrated onion juice processing, dried onion pomace or dried onions were mixed with com grits at levels of 10, 20, and 30% and were extruded in a twin-screw extruder. Quality properties of extruded onion snack were investigated. Low-lignin dietary fiber of dried onion pomace was approximately 2 times higher than that of dried onion. Browning increased with increasing onion content. Reducing sugar and free sugar in onion snack showed high content by increasing onion concentration and the majority of free sugar consisted of glucose and fructose. Flavonoid in control snack was not detected and the flavonoid content containing quercetin and quercetin glycosides was about 50% less in onion pomace snack than in onion snack. Sensory evaluation of onion snack containing 10% concentration of dried onion pomace or dried onion indicated the products were acceptable in overall eating-quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.62-66
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• 2003

Mass consumption of the surplus onion in the period of harvesting season by processing to various value-added functional food products would be one of the counterplot for stable market. This study was to develop functional sponge cakes with addition of onion powder, using physiochemical properties and sensory evaluation. The specific gravity and viscosity tended to increase according to the addition of onion powder. The water content was highest mark on the 4% onion powder added-cake. The color of lightness, yellowness, and redness of cake crust tended to decrease with the addition of onion powder. The addition of onion powder showed decrease in lightness and yellowness and increase in redness of cake crumb. The specific loaf volume was superior with the addition of 4% onion powder. The resilience, fracturability and adhesiveness showed a difference from the control. Sensory evaluation of cake indicated that addition of onion powder especially at the level of 2, 4%, enhanced appearance flavor, mouth feeling, and overall acceptability.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.243-251
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• 2009

Changes in pH and acidity were investigated in kimchi containing different amounts of added onion and/or pear during fermentation at $10^{\circ}C$. As the fermentation period increase, the pH and sugar contents of the onion and/or pear kimchi were higher compared to the control kimchi. However, the acidity of the kimchi containing onion and/or pear was lower than that of the control. To enhance the acceptance of kimchi, the optimal conditions for the addition of onion and pear were evaluated with the central composite design, ANOVA, and response surface methodology. According to variations in the mixing ratio of onion and pear, smell, taste and overall acceptability differed significantly, but the appearance and texture were not different. The optimal levels of onion and pear, predicted on the basis of each corresponding sensory parameters for kimchi, were $4.55{\sim}5.00%$ and $0{\sim}0.30%$ for smell, 2.61% and 2.38% for taste and 2.78% and 2.57% for overall acceptability, respectively.

• Food Industry And Nutrition
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• v.12 no.2
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• pp.44-50
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• 2007

양파(노란색, 붉은색, 흰색)의 열수 추출물이 DNCB로 감작된 4주령 BALB/c mouse 암컷에 유도된 접촉성 피부염의 억제효과를 조사하였다. 림프절, 비장 및 흉선의 무게는 양파 투여군이 DNCB 대조군보다는 낮게 나타났다. 양파 추출물을 투여한 군에서 귀의 무게는 양파 추출물의 농도가 높을수록 감소하는 경향을 보였으며, 대조군과 비교하여 무게에 함량 변화가 있었다. 양파추출물을 1,000 mg/kg 농도로 투여하면 귀의 무게는 대조군과 유사한 수준까지 낮아졌으며, 귀의 두께는 양파추출물을 투여한 군에서 시간이 경과할수록 두께가 감소하는 경향을 나타내었다. MDA 함량은 DNCB대조군과 양파 투여군을 비교하였을 경우에, 간 조직에서 차이가 나타나지 않았으나, 염증이 발생한 귀 조직에서는 차이가 나타났으며, NO 함량은 모든 양파그룹에서 염증이 억제되어 대조군에 유사하게 측정되었다.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.436-441
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• 2003

The physiochemical properties of wheat flour dough added with onion powder were investigated. The color value of mixed onion powder was added and had low values of lightness and redness, as well as high value of yellowness. Water absorption of the wheat flour dough decreased with the increase in the onion powder. Both development time and stability of the wheat flour dough with onion powder added were less than those of the control. An increase in the added amount of onion powder resulted in an increase of weakness. The maximum viscosity gradually decreased with the increase the amount of onion powder, while the temperature of gelatination did not change. The wheat flour dough extensibility decreased, and the resistance of extension and area under the curve increased in the onion powder. It is of considerable note that the pH of the wheat flour dough decreased in the process of fermentation with an increase in the amount of onion powder.