Publication Date: 2020/05/01
Abstract: Onion puree was formulated as a valueadded product from two cultivars of onions (red and white). The hurdle preservative technique was employed to process and preserve the highly perishable vegetable. A comparative sensory and physiochemical evaluation was carried out on the Hurdle Preserved Onion Puree (Hpop) after thirty (30) days of storage at 4 ± 10 oC. The results obtained suggest that the Hpop produced was of acceptable quality and suitable for household, canteen, and other culinary uses as a convenience product. The sensory evaluation of the Hpop showed no significant difference in all the attributes evaluated (taste, aroma, color, and general acceptability) when compared to the fresh onion puree irrespective of the cultivar used. The vitamin C content of Hpopr1 and Hpopw1 with 10.09 mg/100g and 9.82 mg/100g respectively, is significantly higher than that of the fresh onion puree with 8.13 mg/100g and 7.20 mg/100g for the red and white cultivar, respectively. Therefore, the developed Hpop will not only improve the continuous accessibility and affordability of onion to different users of the product but can also stimulate the peasant farmers to profitably produce onion bulbs on a commercial scale without the usual fears of postharvest gluts.
Keywords: Puree; Convenience; Preservation; Onion; Hurdle
DOI: No DOI Available
PDF: https://ijirst.demo4.arinfotech.co/https://ijisrt.com/assets/upload/files/IJISRT20APR6982.pdf
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