Vol. 8, Issue 2 (2020)
Standardization of a process for development of onion paste
Author(s): Prathyusha Vasipalli, Pratibha Parihar, Priti Jain and KC Mahajan
Abstract: A technology for onion paste was prepared form two onion varieties of Bhima Super and Agrifound Light Red. Effect of chemical preservatives was also studied on quality characteristics of onion paste. Onion paste was prepared by using various concentrations of salt (0.5 to 1.5%), palm oil (5 to 15%), citric acid (0.1 to 0.3%) and sodium meta bi sulfate (0.1 and 0.3%). Results showed that onion paste treated with concentration of 0.3% citric acid and 0.3% sodium meta bi sulphite were found as a best preservatives for Bhima super variety of onion.
DOI: 10.22271/chemi.2020.v8.i2t.8945
Pages: 1301-1305 | 1035 Views 541 Downloads
download (8217KB)
How to cite this article:
Prathyusha Vasipalli, Pratibha Parihar, Priti Jain, KC Mahajan. Standardization of a process for development of onion paste. Int J Chem Stud 2020;8(2):1301-1305. DOI: 10.22271/chemi.2020.v8.i2t.8945