Effect of Steeping, Sulphitation and Drying Methods on Quality of Onion (Allium cepa L.) Slices

The present experiment was carried out to determine the impact of steeping, sulphitation and drying methods on the quality of onion slices. The slices of 3 +0.2 mm thick and 30 mm diameter were prepared from RO-1 variety of white onion and treated with steeping and sulphitation treatments and dried under open sun, solar dryer and oven. The dried slices stored for 3 months and analysed for various quality parameters. The onion slices sulphited in 0.2% solution of potassium meta-bi-sulphide for 5 min and dried under solar dryer gave a better quality dried product. Such dried onion slices had good nutritive value and can be used in culinary preparations during off-season of fresh onion.