Rheological behavior and storage studies of sprouted onion pastes from four onion varieties
作者： Ishrat Majid , BN Dar , Vikas Nanda , Mona S Alwahibi , Jawaher Alkahtani
DOI: 10.1016/J.JKSUS.2020.101271
关键词:
摘要: Abstract Objective The study was carried out to investigate the rheological behavior and storage studies of sprouted onion pastes from four varieties (Punjab White, Punjab Naroya, PRO-6 commercial). Methods paste samples raw onions packaged in polyethylene terephthalate (PET) bottles at room temperature (25 ± 1 °C) after thermally processing them 80 °C for 15 min. All were periodically analyzed change quality characteristics viz, colour, pH, titratable acidity, TSS(∘B), TS (%), Water activity, Moisture Total phenol content (mg/g), flavonoid antioxidant capacity DPPH (%) microbial count. properties studied using Modular Compact Rheometer MCR-102 equipped with parallel plates geometry. Results conclusions Sprouted found retain lesser color changes, higher total phenolics, flavonoids, activity stability than during storage. Storage period its interactive effect variety sprouting had significant (P
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