Department of Food and Nutrition, CCS Haryana Agriculture University, Hisar-125004, India.
Onion powders were prepared using four different drying methods viz. shade, solar, oven and microwave. Sensory analysis indicated that all the onion powders were liked moderately by the panelists. The proximate composition varied from 0.64% to 6.81% and mineral content ranged from 0.70 to 340 mg/100g, respectively. â-carotene and ascorbic acid contents were higher in shade dried onion powder. Polyphenol content was almost similar in all the different dried onion powders. Therefore, onion powders could be developed in the off season at remunerative prices.
Onion powder, Shade dried, Oven dried, Microwave, Solardried, Nutritional evaluation, Sensory analysis, â-carotene, Ascorbic acid, Polyphenol
