article Open Access
Standardization of a process for development of onion paste
International Journal of Chemical Studies · 2020 · Vol. 8(2) · pp. 1301–1305
Prathyusha Vasipalli✉(Jawaharlal Nehru Krishi Vishwa Vidyalaya)Pratibha Parihar(Jawaharlal Nehru Krishi Vishwa Vidyalaya)Priti Jain(Jawaharlal Nehru Krishi Vishwa Vidyalaya)K. C. Mahajan(Jawaharlal Nehru Krishi Vishwa Vidyalaya)
Abstract
A technology for onion paste was prepared form two onion varieties of Bhima Super and Agrifound Light Red. Effect of chemical preservatives was also studied on quality characteristics of onion paste. Onion paste was prepared by using various concentrations of salt (0.5 to 1.5%), palm oil (5 to 15%), citric acid (0.1 to 0.3%) and sodium meta bi sulfate (0.1 and 0.3%). Results showed that onion paste treated with concentration of 0.3% citric acid and 0.3% sodium meta bi sulphite were found as a best preservatives for Bhima super variety of onion.
Garlic and Onion StudiesCitric acidPreservativeFood scienceChemistrySodiumPalm oilSalt (chemistry)SulfateOrganic chemistry
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0.00
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8
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3%
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References
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59,546 citations
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