Claim · model-written summary
Hot-water blanching inactivated onion peroxidase by more than 92%.
- Taxon
- Onions
Allium cepat0 - Treatment
- hot-water immersione0
- Outcome
- peroxidase activitiese0
- Direction
- inactivatede0
- Value
- more than 92%e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“peroxidase activities of the blanched treatments by hot-water immersion and steaming were inactivated by more than 92%”
t0“Onions”
Title
Effect of Various Pretreatments Methods under Physicochemical and Nutritional Properties of Onions
Kwang-Il Kim; In-Guk Hwang; Seon-Mi Yu; et al. Food Engineering Progress 2014. doi:10.13050/foodengprog.2014.18.4.382
Other claims from this paper (15)
- Intervention effect Pretreatment increased onion color difference to 18-23 units against fresh control.
- Intervention effect Onion pH did not differ significantly except in stir-fried samples.
- Association Onion hardness tended to decrease with treatment time.
- Intervention effect Hot-water immersion damaged onion micro-structures above 2 min.
- Intervention effect Steaming damaged onion micro-structures above 2 min.
- Intervention effect Stir-frying damaged onion structure above 210 sec.
- Intervention effect Blanched onion had lower ascorbic acid content than fresh onion.
- Intervention effect Blanched onion had lower free sugar content than fresh onion except for stir-fried onion.
- Intervention effect Treated onion succinic acid content decreased significantly compared with other organic acids.
- Intervention effect Steam blanching inactivated onion peroxidase by more than 92%.
- Intervention effect Stir-frying inactivated onion peroxidase by 76%.
- Intervention effect Treated onion mesophilic and psychrotrophic bacteria counts were undetected or fell to near 3-log.
- Observation Yeast was detected only after one minute of onion stir-frying.
- Intervention effect Steam-treated onion samples had no detected bacterial or yeast counts.
- Recommendation The authors identified two minutes of steam treatment as optimal for onion quality and safety.