• Food Science and Preservation
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• v.23 no.2
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• pp.218-224
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• 2016

The quality and shelf life of noodles containing onion powder (0, 3, 5, and 10%) were investigated. The pH of raw noodles decreased by increasing the concentration of onion power. The weight, volume, and water absorption of the cooked noodles were comparable, irrespective of onion powder concentrations. Color L and a values of raw noodles decreased, while b value increased by addition of onion powder. However, no considerable differences in color values were observed among the control and onion noodle groups after cooking (p<0.05). The total polyphenol contents and DPPH radical scavenging activities of raw and cooked noodles increased with increasing onion powder concentrations, although the latter had lower values. In the aspect of texture, the control group showed higher hardness and chewness than those of noodle containing onion powder, except for springiness. The results of raw noodle storage at $10^{\circ}C$ for 12 days indicated that raw onion noodles, especially those with 5% onion powder added, could be preserved for at least 6 days longer than the control noodle. In the sensory evaluation of cooked noodles, no significant differences in appearance, taste, flavor, texture and overall acceptability were observed between the control and onion noodle groups. This study indicates that the addition of 5% onion powder could improve the functionality and shelf life of noodles.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.07a
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• pp.280-286
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• 2003

양파의 예건 및 저온저장에 소요되는 노동력 절감과 저장시 발생하는 부패율을 감소시키기 위하여 양파를 한 곳에서 예건과 저온저장할 수 있는 양파 예건ㆍ저온저장 겸용 기계장치를 제작하여 예건 및 저온저장 성능시험을 실시하였다. 주요 연구 결과를 요약하면 다음과 같다. 가 예건과 저온저장을 한 곳에서 할 수 있는 양파 예건ㆍ저온저장 겸용 기계장치는 히트펌프를 이용하여 저장고내의 온도와 습도를 조절할 수 있도록 제작하였다. 나. 예건시 설정온도가 38$^{\circ}C$, 저온저장시 설정온도가 $0^{\circ}C$일 때 온도분포의 표준편차는 각각 0.51, 0.12로 나타났다. 다. 설정온도 및 상대습도를 각각 38$^{\circ}C$, 65%RH로 예건시험을 실시한 결과, 예건 시간은 52시간 소요되었고, 감모율은 0.99-l.79%로 나타났다. 라. 설정온도를 $0^{\circ}C$, 70%RH로 저온저장한 결과, 저장고의 온도는 -0.5-1.5$^{\circ}C$, 저장고의 습도는 70-80%로 나타났다. 마. 관행(자연예건)방법과 시작기로 예건한 양파로 저온저장시험을 실시한 결과, 저장기간 중 감모율은 저장초기부터 일정하게 증가는 경향으로 나타났고, 저장후 20일부터 차이가 나타나기 시작하였으며, 150일 시점에서는 평균 3.16% 차이가 나타났다. 바 저장 중 부패율은 관행의 방법으로 예건한 양파에서 42일째부터 발생하기 시작하여 지속적으로 증가하였고, 시작기로 예건한 양파는 저장후 90일까지는 부패된 양파가 없는 것으로 나타났다.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.395-405
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• 2009

In this study, a survey was conducted to determine consumer perceptions and satisfaction for onion hot-water extracts. Among the study subjects, females (53.3%) were in greater number than males, and individuals in their 40s (35.1%) made up the largest group. Cocerning the detailed efficacy of onion hot-water extracts, most respondents (84.5%) were aware of their efficacy and females recognized this more than males (p<0.001). Most consumers (67.3%) purchased onion hot-water extracts from 'health food stores prepared using a double boiler', and many consumers (47.4%) received information on the extracts from families and relatives. Of the respondents, 51.8% said they purchased 'quantities for $1{\sim}3$ months' at one time, and 33.1% stated that the price of onion hot-water extracts was expensive. They considered 'health' the most important aspect when purchasing, and preferred 'pouch packs' (60.3%) and considered 'easiness to open convenience to drink, and safety' (42.0%) the most important product features. Also, 62.8% of the respondents consumed onion hot-water extracts, and many drank them $1{\sim}3$ times a week, with '70 mL' as one dose, and drank them 'regardless of time'. The consumers were satisfied with the listing of health effects, but were not satisfied with the 'taste', 'smell', or 'color' of products. Concerning advertisements for the efficacy of onion hot-water extracts, 72.5% replied 'I trust them a little'. And concerning the expanding onion hot-water extract market, many respondents said it is difficult to choose an onion hot-water extract due to many similar products at the market. They also requested improvements of taste and flavor.

• Food Science and Preservation
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• v.18 no.6
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• pp.954-960
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• 2011

The antioxidant activities of the ethanol, methanol, and water extracts of black onion were investigated. The highest extraction yield (28.56%) and total polyphenol content (13.5 mg/g) were found in the water extract. The water extract also showed the highest protective effect on the RAW 264.7 cell anti-inflammatory activity, and the water and ethanol extracts showed the highest reducing power. The water extract showed higher DPPH and ABTS radical scavenging activities (65.98 and 89.69%, respectively) than the other solvent extracts (ethanol, 47.77%; methanol, 66.12%). Hence, black onion can be used as a potent natural antioxidative source.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.316-322
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• 2001

The effect of onions on the quality characteristics of strawberry jam substituted with 50% fructo-oligosaccharide for sucrose was investigated. Strawberry jams with 10, 20, 30 and 40% onions in place of strawberry were prepared and evaluated for moisture content, pH, total acidity, color, spreadability, soluble solid content, reducing sugar, residual anthocyanin, instrumental texture and sensory characteristics. As the amount of onions increased, moisture content, total aridity, spreadability, soluble solid content, reducing sugar content and residual anthocyanin content of strawberry jams decreased, while pH increased. The lightness and redness decreased with addition of onions, but the yellowness increased. The sensory scores for strawberry jams decreased with the increase of onion content; however, strawberry jams with 10 or 20% onions showed fairly good scores.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.612-618
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• 2009

The objective of this study was to determine the antioxidant and antimicrobial effects of garlic juice and onion juice in emulsified sausage during cold storage. The sausages were into five groups: control, 1% garlic juice (T1), 3% garlic juice (T2), 1% onion juice (T3), and 3% onion juice (T4). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 7, 14 and 21 days. As storage time increased, the presence of garlic juice and onion juice resulted in decreased pH, residual nitrite value, and increased peroxide value, TBARS (thiobarbituric acid reactive substance) values, and total plate counts. The pH value, peroxide value, TBARS, residual nitrite and total plate counts were significantly decreased by the addition of garlic and onion juice relative to the control (p<0.05). Especially, T2 was significantly (p<0.05) more effective in delaying lipid oxidation compared to the other treatment groups. However, no significant difference (p<0.05) was found in total plate counts among all the formulations on day 0. Also, the use of garlic juice resulted in much better antioxidant and antimicrobial effects than the use of onion juice and the control. In conclusion, this study demonstrates that the addition of 3% garlic juice (T2) to emulsified sausages tended to improve antioxidative and antimicrobial effects during storage relative to the other treatment groups.

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.289-295
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• 2001

The objectives or this study were to improve duck meat qualify during storage period in onion-red ducks which contained antioxidants. Experimental animals (1 day old, Cherry Valley $F_{1}$, 360 chicks) were randomly assigned in eight treatment group. Treatments were control, 3%, 6% of chopped onion-fed, 5%, 10% of onion extract fed, 6% of onion meal, 3%, 6% of fermented onion-fed. pH was significantly high (P<0.05) in treatment group after 3 day storage in pectoralis muscle. Meat color was low in r* and a* value. TBA value was not different in day 1, was significantly low (P<0.05) 6% chopped and 6% fermented group after day 3 storage. Also, TBA value was significantly high (P<0.05) in control group and was significantly low in 3% chopped, 5%, 10% extract after day 6 storage. VBN value was lower in all treatment groups except 5% ferment group than control group. Meat order was high score in 3% and 6% chopped group and duck specific smell was reduced in all treatment groups. Meat appearance was higher score in treatment groups than in control group during 9 day storage. In result, onion feeding was reduce duck specific smell and improve meat quality during long period storage in ducks.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.7-11
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• 2019

Reverse osmosis (RO) was applied to onion juice to produce concentrated onion juice with improved flavor. The volatile compound profiles of concentrated onion juice and onion juice were compared using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Onion juice and RO-concentrated onion juice contained 48 and 62 distinct volatile compounds, respectively, and included alcohols, aldehydes, esters, terpenes, furans, ketones, acids, hydrocarbons, and sulfur-containing compounds. The RO-concentrated onion juice contained a greater number of volatile flavor compounds than did onion juice. Notably, sulfur-containing compounds, which are characteristic volatile flavor compounds in raw onions, were more abundant in the RO-concentrated onion juice than in onion juice. The volatile compound composition indicates that RO-concentration produces good quality onion juice.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.07a
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• pp.327-333
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• 2003

최근 간편함을 추구하는 소비자들의 소비형태 변화로 세척, 박피, 절단 등 가정식 대체식품(HMR)에 대한 수요가 증가하고 있다 특히 양파는 껍질을 벗겨야 하는 불편함 때문에 소비촉진에 한계가 있었으나, 최근 백화점, 대형할인점 등에서는 껍질을 벗긴 양파를 2개 또는 3개씩 진공 포장한 것이 유통되고 있다. 진공포장기법은 제품의 위생적 보관이나 신선도의 장기간 유지를 위해 식품포장 등에 널리 이용되는 기술로 탈피한 양파를 진공포장하면 포장봉지내에 산소가 거의 없기 때문에 미생물의 발육이 억제되어 유통 중 품질을 유지할 수 있다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.367-371
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• 1992

In the present study, the effects of onion and garlic on copper and 1, 10-phenanthroline com plex induced DNA degradation were investigated by the decreased level of thiobarbiturin acid (TBA) reactive materials. Phenanthroline is specific for copper and the reaction releases TBA reactive material from DNA which can be measured by absorbance at 535nm. The levels of TBA reactive materials were decreased by adding onion or garlic ghomogenate into reaction mixture but the onion had more strong potency and the effect of onion was not changed by boiliing. Superoxide dismutase (SOD) and catalase have no inhibitory effects on copper induced DNa damage but reduced glutathone was more effective. The activities of antioxidant enzymes and the contents of sulfhydryl groups in onion and garlic were also investigated. The activity of SOD was more higher in garlic, but catalase and glutathione peroxidase activities were higher in onion. The contents of induced DNA damage were not by antioxidant enzymes such as SOD, catalase and glutathione peroxidase or sulfhydryl groups, but a substance which is more stable in high temperature.