Abstract
Abstract The global demand for dehydrated onion is on the rise, driven by the increasing consumer preference for ready-to-eat convenience foods. This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre-treatment and drying conditions. Fresh onion slices were subjected to pre-treatment using NaCl (3%, 5% and 7%) and KMS (0.3%, 0.5% and 0.7%) solutions for 10 min, followed by tray drying at 50 °C, 60 °C and 70 °C temperatures for varying durations of 14, 12 and 10 h, respectively. Based on physicochemical and functional properties, onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g−1 DW), total flavonoids (28.94 mg QE g−1 DW), ascorbic acid (12.45 mg 100 g−1 DW), quercetin (172.88 μg g−1 DW) and total antioxidant activity (24.59 μmol TE g−1 DW). Additionally, it maintained superior sensory acceptability with higher pungency (7.15 μmol g−1 DW), dehydration ratio (9.25%), rehydration ratio (5.20%), lower non-enzymatic browning (0.36) and moisture content (5.75%). Hence, the optimised treatment of ‘Pusa Shobha’ slices with 5% NaCl + 0.5% KMS, followed by dehydration at 60 °C for 12 h, yields dehydrated onion slices with superior bioactive compounds, sensory acceptability, and enhanced functional properties. The findings of his research offer valuable technology for the food industry, providing a practical and efficient method to produce high-quality dehydrated onion slices.
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Claims 11
Claim · model-written summary
Onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher total phenols.
- Taxon
- onion
Allium cepae0 - Material
- Pusa Shobhae0
- Treatment
- pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 he1
- Outcome
- total phenolse1
- Direction
- highere1
- Value
- 166.32 mg GAE 100 g−1 DWe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre-treatment and drying conditions”
e1“onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g−1 DW), total flavonoids (28.94 mg QE g−1 DW), ascorbic acid (12.45 mg 100 g−1 DW), quercetin (172.88 μg g−1 DW) and total antioxidant activity (24.59 μmol TE g−1 DW)”
Claim · model-written summary
Onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher total flavonoids.
- Taxon
- onionAllium cepae0
- Material
- Pusa Shobhae0
- Treatment
- pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 he1
- Outcome
- total flavonoidse1
- Direction
- highere1
- Value
- 28.94 mg QE g−1 DWe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre-treatment and drying conditions”
e1“onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g−1 DW), total flavonoids (28.94 mg QE g−1 DW), ascorbic acid (12.45 mg 100 g−1 DW), quercetin (172.88 μg g−1 DW) and total antioxidant activity (24.59 μmol TE g−1 DW)”
Claim · model-written summary
Onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher ascorbic acid.
- Taxon
- onionAllium cepae0
- Material
- Pusa Shobhae0
- Treatment
- pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 he1
- Outcome
- ascorbic acide1
- Direction
- highere1
- Value
- 12.45 mg 100 g−1 DWe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre-treatment and drying conditions”
e1“onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g−1 DW), total flavonoids (28.94 mg QE g−1 DW), ascorbic acid (12.45 mg 100 g−1 DW), quercetin (172.88 μg g−1 DW) and total antioxidant activity (24.59 μmol TE g−1 DW)”
Claim · model-written summary
Onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher quercetin.
- Taxon
- onionAllium cepae0
- Material
- Pusa Shobhae0
- Treatment
- pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 he1
- Outcome
- quercetine1
- Direction
- highere1
- Value
- 172.88 μg g−1 DWe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre-treatment and drying conditions”
e1“onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g−1 DW), total flavonoids (28.94 mg QE g−1 DW), ascorbic acid (12.45 mg 100 g−1 DW), quercetin (172.88 μg g−1 DW) and total antioxidant activity (24.59 μmol TE g−1 DW)”
Claim · model-written summary
Onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher total antioxidant activity.
- Taxon
- onionAllium cepae0
- Material
- Pusa Shobhae0
- Treatment
- pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 he1
- Outcome
- total antioxidant activitye1
- Direction
- highere1
- Value
- 24.59 μmol TE g−1 DWe1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre-treatment and drying conditions”
e1“onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g−1 DW), total flavonoids (28.94 mg QE g−1 DW), ascorbic acid (12.45 mg 100 g−1 DW), quercetin (172.88 μg g−1 DW) and total antioxidant activity (24.59 μmol TE g−1 DW)”
Claim · model-written summary
The optimised onion slice treatment maintained superior sensory acceptability.
- Taxon
- onionAllium cepae0
- Treatment
- pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 he1
- Outcome
- sensory acceptabilitye2
- Direction
- superiore2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre-treatment and drying conditions”
e1“onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g−1 DW), total flavonoids (28.94 mg QE g−1 DW), ascorbic acid (12.45 mg 100 g−1 DW), quercetin (172.88 μg g−1 DW) and total antioxidant activity (24.59 μmol TE g−1 DW)”
e2“Additionally, it maintained superior sensory acceptability with higher pungency (7.15 μmol g−1 DW), dehydration ratio (9.25%), rehydration ratio (5.20%), lower non-enzymatic browning (0.36) and moisture content (5.75%)”
Claim · model-written summary
The optimised onion slice treatment gave higher pungency.
- Taxon
- onionAllium cepae0
- Treatment
- pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 he1
- Outcome
- pungencye2
- Direction
- highere2
- Value
- 7.15 μmol g−1 DWe2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre-treatment and drying conditions”
e1“onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g−1 DW), total flavonoids (28.94 mg QE g−1 DW), ascorbic acid (12.45 mg 100 g−1 DW), quercetin (172.88 μg g−1 DW) and total antioxidant activity (24.59 μmol TE g−1 DW)”
e2“Additionally, it maintained superior sensory acceptability with higher pungency (7.15 μmol g−1 DW), dehydration ratio (9.25%), rehydration ratio (5.20%), lower non-enzymatic browning (0.36) and moisture content (5.75%)”
Claim · model-written summary
The optimised onion slice treatment gave a higher dehydration ratio.
- Taxon
- onionAllium cepae0
- Treatment
- pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 he1
- Outcome
- dehydration ratioe2
- Direction
- higherinferrede2
- Value
- 9.25%e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre-treatment and drying conditions”
e1“onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g−1 DW), total flavonoids (28.94 mg QE g−1 DW), ascorbic acid (12.45 mg 100 g−1 DW), quercetin (172.88 μg g−1 DW) and total antioxidant activity (24.59 μmol TE g−1 DW)”
e2“Additionally, it maintained superior sensory acceptability with higher pungency (7.15 μmol g−1 DW), dehydration ratio (9.25%), rehydration ratio (5.20%), lower non-enzymatic browning (0.36) and moisture content (5.75%)”
Claim · model-written summary
The optimised onion slice treatment gave a higher rehydration ratio.
- Taxon
- onionAllium cepae0
- Treatment
- pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 he1
- Outcome
- rehydration ratioe2
- Direction
- higherinferrede2
- Value
- 5.20%e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre-treatment and drying conditions”
e1“onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g−1 DW), total flavonoids (28.94 mg QE g−1 DW), ascorbic acid (12.45 mg 100 g−1 DW), quercetin (172.88 μg g−1 DW) and total antioxidant activity (24.59 μmol TE g−1 DW)”
e2“Additionally, it maintained superior sensory acceptability with higher pungency (7.15 μmol g−1 DW), dehydration ratio (9.25%), rehydration ratio (5.20%), lower non-enzymatic browning (0.36) and moisture content (5.75%)”
Claim · model-written summary
The optimised onion slice treatment gave lower non-enzymatic browning.
- Taxon
- onionAllium cepae0
- Treatment
- pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 he1
- Outcome
- non-enzymatic browninge2
- Direction
- lowere2
- Value
- 0.36e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre-treatment and drying conditions”
e1“onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g−1 DW), total flavonoids (28.94 mg QE g−1 DW), ascorbic acid (12.45 mg 100 g−1 DW), quercetin (172.88 μg g−1 DW) and total antioxidant activity (24.59 μmol TE g−1 DW)”
e2“Additionally, it maintained superior sensory acceptability with higher pungency (7.15 μmol g−1 DW), dehydration ratio (9.25%), rehydration ratio (5.20%), lower non-enzymatic browning (0.36) and moisture content (5.75%)”
Claim · model-written summary
The optimised onion slice treatment gave lower moisture content.
- Taxon
- onionAllium cepae0
- Treatment
- pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 he1
- Outcome
- moisture contente2
- Direction
- lowerinferrede2
- Value
- 5.75%e2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This study focused on enhancing the quality and functional properties of dehydrated onion slices (cv. Pusa Shobha) through different pre-treatment and drying conditions”
e1“onion slices pretreated with 5% NaCl + 0.5% KMS and dehydrated at 60 °C for 12 h retained higher bioactive compounds like total phenols (166.32 mg GAE 100 g−1 DW), total flavonoids (28.94 mg QE g−1 DW), ascorbic acid (12.45 mg 100 g−1 DW), quercetin (172.88 μg g−1 DW) and total antioxidant activity (24.59 μmol TE g−1 DW)”
e2“Additionally, it maintained superior sensory acceptability with higher pungency (7.15 μmol g−1 DW), dehydration ratio (9.25%), rehydration ratio (5.20%), lower non-enzymatic browning (0.36) and moisture content (5.75%)”
The same questions in other papers
sodium chloride · quality: general · Allium cepa (onion)Positive and negative results
2 in the opposite direction
- negative
- negative
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.