Authors :
E.I. Oluwasola, A.L. Ahmad
Volume/Issue :
Volume 5 - 2020, Issue 4 - April
Google Scholar :
https://goo.gl/DF9R4u
Scribd :
https://bit.ly/3d2P52r
Abstract :
Onion puree was formulated as a valueadded product from two cultivars of onions (red and
white). The hurdle preservative technique was
employed to process and preserve the highly perishable
vegetable. A comparative sensory and physiochemical
evaluation was carried out on the Hurdle Preserved
Onion Puree (Hpop) after thirty (30) days of storage at
4 ± 10 oC. The results obtained suggest that the Hpop
produced was of acceptable quality and suitable for
household, canteen, and other culinary uses as a
convenience product. The sensory evaluation of the
Hpop showed no significant difference in all the
attributes evaluated (taste, aroma, color, and general
acceptability) when compared to the fresh onion puree
irrespective of the cultivar used. The vitamin C content
of Hpopr1 and Hpopw1 with 10.09 mg/100g and 9.82
mg/100g respectively, is significantly higher than that of
the fresh onion puree with 8.13 mg/100g and 7.20
mg/100g for the red and white cultivar, respectively.
Therefore, the developed Hpop will not only improve
the continuous accessibility and affordability of onion to
different users of the product but can also stimulate the
peasant farmers to profitably produce onion bulbs on a
commercial scale without the usual fears of postharvest
gluts.
Keywords :
Puree; Convenience; Preservation; Onion; Hurdle
Onion puree was formulated as a valueadded product from two cultivars of onions (red and
white). The hurdle preservative technique was
employed to process and preserve the highly perishable
vegetable. A comparative sensory and physiochemical
evaluation was carried out on the Hurdle Preserved
Onion Puree (Hpop) after thirty (30) days of storage at
4 ± 10 oC. The results obtained suggest that the Hpop
produced was of acceptable quality and suitable for
household, canteen, and other culinary uses as a
convenience product. The sensory evaluation of the
Hpop showed no significant difference in all the
attributes evaluated (taste, aroma, color, and general
acceptability) when compared to the fresh onion puree
irrespective of the cultivar used. The vitamin C content
of Hpopr1 and Hpopw1 with 10.09 mg/100g and 9.82
mg/100g respectively, is significantly higher than that of
the fresh onion puree with 8.13 mg/100g and 7.20
mg/100g for the red and white cultivar, respectively.
Therefore, the developed Hpop will not only improve
the continuous accessibility and affordability of onion to
different users of the product but can also stimulate the
peasant farmers to profitably produce onion bulbs on a
commercial scale without the usual fears of postharvest
gluts.
Keywords :
Puree; Convenience; Preservation; Onion; Hurdle
