“…This was because of the high resistance existing on the slices' surface, which was formed by sodium chloride, compared to other pretreatments. Alike results were observed by Vasconcelos et al [ 32 ] on the effect of diverse chemicals on drying features during the drying of banana slices in untreated and treated cases. Fig.…”
“…This was because of the high resistance existing on the slices' surface, which was formed by sodium chloride, compared to other pretreatments. Alike results were observed by Vasconcelos et al [ 32 ] on the effect of diverse chemicals on drying features during the drying of banana slices in untreated and treated cases. Fig.…”
“…Thermal technologies are the most widely used preservation methods in food industry due to their high efficacy. However, the intensities needed to achieve high security levels generate undesirable changes in the sensorial and nutritional properties of some foods [7]. On the other hand, nonthermal technologies for food preservation, such as pulsed electric fields (PEFs) and high hydrostatic pressure (HHP), are really interesting since they do not affect food organoleptic properties.…”
“…2). Sodium and potassium ions in the salts contribute to the improved colour, improved external crispness, enhanced internal softness, added flavour, and reduced oil content it also alters the starch granule structure (Vasconcelos et al, 2015). Pedreschi et al (2010) observed that a 3% NaCl solution mitigates NEB in potato chips by reducing acrylamide content.…”
SummaryThe 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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