J. Dairying. Foods & H.S.

, 29 (2) : 151 - 153, 2010 AGRICULTURAL RESEARCH COMMUNICATION CENTRE

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NUTRITIONAL EVALUATION OF ONION POWDER DRIED USING

DIFFERENT DRYING METHODS
Anju Sangwan, A. Kawatra and Salil Sehgal
Department of Food and Nutrition
CCS Haryana Agriculture University, Hisar- 125004, India

ABSTRACT
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.

Key words: Onion powder, Shade dried, Oven dried, Microwave, Solardried, Nutritional evaluation, Sensory
analysis, â-carotene, Ascorbic acid, Polyphenol.

INTRODUCTION wastage and make it available in off season at

Spices are native of India and hence India
is known as the land of spices. It is biggest exporter
of spices and grows over 50 different varieties of
spices. Total production is around 2.7 million tones.
Of this, about 0.25 million tones (8-10 per cent) is
exported to more than 150 countries. Onion is one
of the most important spices of India. It is that plant
product which is used primarily for seasoning
purposes. Onions are used in our daily dietary
because of its significant role as taste enhancer and
flavouring material in the diet. It contains essential
oils, which provide the flavour and taste. Onions
are also fair sources of â-carotene, vitamin C,
calcium and iron. These are used in whole, ground
paste or liquid form mainly for flavouring and
seasoning food. It is natural food additive which
have been in use for thousands of years (Patel and
Srinivasan, 2004). Onion because of its medicinal
values used as flavouring agent or as preservative
in many pharmaceutical preparations (Lamikanra,
2002). It is highly seasonal and in the peak season
sold at throw away prices (Singh et al. 1997) and
its abundant supply during the season results in
spoilage of large quantities (Lakshmi and Vimla,
2000). Preservation of onion can prevent huge
*Email: malik24anju@gmail.com
remunerative prices (Mandhyan et al. 1988).
Dehydration is one of the convenient method of
preservation of onion. In addition to increasing
variety in menu and reducing wastage, labour and
storage space, dehydrated onions are simple to use
and have longer shelf life than fresh one (Chauhan
and Sharma, 1993). These can not only be stored
for longer period of times but also saves time, money
and energy. Moreover in dehydrated stage, onion
powder is less prone to microbial contamination.
Considering importance of onion, an attempt was
made to develop onion powder using different drying
methods and carry out its nutritional evaluation .
MATERIAL AND METHODS
Onion (Allium cepa) was procured from the
local market of Hisar city for experimental work.
Blanching and sulphiting : To improve the color and
shelf life, onions were subjected to blanching by
steeping in boiling water for 10-15 seconds and then
immersing in 0.2 per cent KMS solution for 5 minutes
at room temperature (Singh et al, 1997). Treated
onions were chopped into small pieces and dried
by four different drying methods.
i) Shade drying:- Onions were dried in shade at
room temp.
152 J. DAIRYING. FOODS & H.S.
ii) Oven drying:- onions were dried in oven at 50 indicated that onion powder prepared by different
± 50C temp. for 6-8 hrs. methods were in the category of “liked moderately”.
iii) Microwave drying:- Onions were dried in The moisture content of onion powder dried
microwave of 800 W power for 3 to 4 minutes. using four different methods i.e., shade, solar, oven
iv) Solar drying:- Onions were dried in hot air solar and microwave was 2.82, 2.68, 2.71 and 2.77 per
dryer at 540 C temp. for 6-8 hrs. cent, respectively. Non-significant difference
Dried onion pieces were ground in grinder (P<0.05) was observed in moisture content of onion
to make fine powder. The sensory quality of the powders dried by various methods (Table 2). Protein
developed powders in respect of color, appearance, content ranged from 6.46 per cent in oven dried
flavor and texture was judged by panelists using 9- onion powder to 6.81 per cent in microwave dried
point hedonic scale (Lawless and Klein 1999). onion powder. Hong and Kim (2004) also reported
Moisture content, protein, crude fibre, fat, ash, â- almost similar protein content i.e. 5.28 per cent in
carotene and vit. C in the sample were estimated by shade dried onion powder (Table 2). Crude fibre,
employing the standard method of analysis (AOAC, fat and ash contents of shade, solar, oven and
1995). Antinutrient polyphenol was estimated by the microwave dried onion powder varied from 5.58 to
method of Singh and Jambunathan (1981). Total 5.85, 0.64 to 0.83, 4.23 to 4.46 per cent,
calcium, iron and copper contents were determined respectively. (Table 2).
by atomic absorption spectrometer 2380, Perkin β-carotene content of the onion powder was
Elmer (USA) according to the method of Lindsey observed to be maximum in shade dried onion
and Norwell (1969). Data was analyzed using powder i.e. 1.02 mg / 100 g and minimum in solar
complete randomized design and factorial complete dried sample i.e. 0.78 mg / 100 g, respectively (Table
randomized design. 3). The ascorbic acid content of onion powder dried
RESULTS AND DISCUSSION by different drying methods i.e. shade, solar, oven
Sensory quality : Onion powders prepared and microwave was 6.92, 4.98 , 5.12 and 6.45 mg/
using different drying methods were found to be 100g, respectively. Ascorbic acid content was found
acceptable by the panelists. Mean scores for color, to be maximum in shade dried sample followed by
appearance, flavour, texture and overall acceptability powder of onion dried in microwave, oven and solar
ranged from 7.50 to 7.80, 7.60 to 7.80, 7.30 to 7.60, dryer. However, Chaudhary et al (2006) reported
7.40 to 7.50 and 7.40 to 7.60, respectively (Table slightly higher value of ascorbic acid i.e., 7.20 mg./
1). However, the score obtained for color was 100g in shade dried onion powder, which might be
slightly higher in shade dried onion powder i.e. 7.80 due to difference in variety of onion selected for
as compared to other powders. Mean scores preparation of powder (Table 3).
Table 1 : Organoleptic acceptability of onion powder prepared by different drying methods
Onion powder Colour Appearance Flavour Texture Overall acceptability
Shade dried 7.80±0.11 7.80±0.20 7.60±0.13 7.50±0.16 7.60±0.09
Solar dried 7.60±0.10 7.70±0.13 7.40±0.16 7.40±0.16 7.40±0.07
Oven dried 7.50±0.16 7.60±0.10 7.30±0.15 7.50±0.16 7.50±0.05
Microwave dried 7.50±0.15 7.70±0.16 7.40±0.16 7.50±0.16 7.50±0.11
CD at 5% 0.35 0.44 0.44 0.47 0.25
Values are Mean ± SE of ten observations
Table 2 : Proximate composition of onion powder prepared by different drying methods (per cent, dry matter basis)
Onion powder Moisture Protein Crude fibre Fat Ash
Shade dried 2.82±0.05 6.77±0.08 5.85±0.07 0.83±0.04 4.23±0.06
Solar dried 2.68±0.03 6.58±0.09 5.58±0.08 0.64±0.04 4.31±0.03
Oven dried 2.71±0.08 6.46±0.03 5.66±0.10 0.71±0.04 4.46±0.11
Microwave dried 2.77±0.03 6.81±0.06 5.73±0.04 0.76±0.05 4.36±0.07
CD at 5% 0.18 0.21 0.37 0.17 0.25
Values are Mean ± SE of three replicates
 Vol. 29, No. 2, 2010 153

Table 3 : β-carotene, ascorbic acid and polyphenol content (mg/100g) of onion powder prepared by different drying
methods (dry matter basis)
Onion powder â-carotene Ascorbic acid Polyphenols
Shade dried 1.02±0.02 6.92±0.17 18.34±1.05
Solar dried 0.78±0.03 4.98±0.38 17.28±1.02
Oven dried 0.80±0.05 5.12±0.27 18.13±1.06
Microwave dried 0.92±0.04 6.45±0.10 18.23±1.05
CD at 5% 0.02 0.13 1.44
Values are Mean ± SE of three replicates
Table 4 : Total calcium, iron and copper content (mg/100g) of onion powder prepared by different drying methods (dry
matter basis)
Onion powder Calcium Iron Copper
Shade dried 337±1.41 1.68±0.08 0.92±0.03
Solar dried 335±1.11 1.40±0.08 0.70±0.08
Oven dried 332±1.14 1.50±0.02 0.78±0.09
Microwave dried 340±1.21 1.55±0.07 0.83±0.04
CD at 5% 4.32 0.18 0.34
Values are Mean ± SE of three replicates
Polyphenol content of shade, solar, oven and microwave ranged from 332 to 340, 1.40 to 1.68
microwave dried onion powder was found to be and 0.70 to 0.92 mg/100g, respectively (Table 4).
18.34, 17.28, 18.13 and 18.23 mg/100g, respectively Similar findings for mineral contents in onion
(Table 3). Non-Significant difference (P<0.05) was powder have been reported earlier by Pruthi. (1988).
observed in polyphenol content of onion powder CONCLUSION
prepared by different drying methods. Bawa et. al. The study has indicated that onion powder
(2007) also reported almost similar value of prepared from different drying methods had good
polyphenol in onion powder i.e. 17.07 mg. / 100 nutritional profile. Onion powder could be stored
mg. The total calcium, iron and copper content of and used during off-season and could help to save
onion powder dried in shade, solar, oven and money, time and energy of a housewife.
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