International Journal of Chemical Studies
  • Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   

Vol. 8, Issue 2 (2020)

Changes in quality parameters during storage of pretreated onion paste


Author(s): rathyusha Vasipalli, Pratibha Parihar, Priti Jain and KC Mahajan

Abstract: This study was aimed to investigate the effects of pre-treatment and storage periods on the quality parameters of onion paste. The paste contains the natural flavor and health benefits, rather than artificial food flavoring substances and it can be used to prepare processed products. The processing of the onion paste which are preferred by the consumer, have long shelf life and involve low cost of production. Hence, it is necessary to maintain the quality and to increase shelf life of the products and generate an easy technology, which can be used in our agro climatic and processing conditions. Thus, in the investigation, a systematic approach was followed to store the different pretreated onion paste.

DOI: 10.22271/chemi.2020.v8.i2q.8917

Pages: 1115-1119  |  685 Views  188 Downloads

download (3144KB)

International Journal of Chemical Studies International Journal of Chemical Studies
How to cite this article:
rathyusha Vasipalli, Pratibha Parihar, Priti Jain, KC Mahajan. Changes in quality parameters during storage of pretreated onion paste. Int J Chem Stud 2020;8(2):1115-1119. DOI: 10.22271/chemi.2020.v8.i2q.8917
 

Call for book chapter
International Journal of Chemical Studies