Changes in quality parameters during storage of pretreated onion paste

Abstract

This study was aimed to investigate the effects of pre-treatment and storage periods on the quality parameters of onion paste. The paste contains the natural flavor and health benefits, rather than artificial food flavoring substances and it can be used to prepare processed products. The processing of the onion paste which are preferred by the consumer, have long shelf life and involve low cost of production. Hence, it is necessary to maintain the quality and to increase shelf life of the products and generate an easy technology, which can be used in our agro climatic and processing conditions. Thus, in the investigation, a systematic approach was followed to store the different pretreated onion paste.