Physico-Chemical Properties of Onion Powder as Affected by Drying Methods

Abstract

Onion is one of the important crop grown in Pakistan. This study was conducted to develop the onion powder and assess the effect of different drying methods on onion powder quality. Onions were dried through three different drying methods i.e. open sun drying, solar cabinet drying and dehydration method to develop the suitable drying method for the production of onion powder and study the application of that in food preparation. Quality of onion powder was based on nutritional evaluation. The acceptability of onion powder was tested by sensorial attributes. The greater drying rates shorter drying time were observed in dehydrated onion powder sample as compared to open sun dried and solar cabinet dried onion powder. Dehydration method for onion drying is best among all three drying methods to maintain natural color as well as nutrients.