Preparation and Quality Properties of Extruded Snack using Onion Pomace and Onion
2000
Kee Hae-Jin | Park Yang-Kyun Department of Food Engineering and Food Industrial Technology Research Center Mokpo National University, Muan-gun (Korea Republic)
To use onion pomace produced from conecntrated onion juice processing, dried onion pomace or dried onions were mixed with corn grits at levels of 10, 20, and 30% and were extruded in a twin-screw extruder. Quality properties of extruded onion snack were investigated. Low-lignin dietary fiber of dried onion pomace was approximately 2 times higher than that of dried onion. Browning increased with increasing onion content. Reducing sugar and free sugar in onion snack showed high content by increasing onion concentration and the majority of free sugar consisted of glucose and fructose. Flavonoid in control snack was not detected and the flavonoid content containing quercetin and quercetin glycosides was about 50% less in onion pomace snack than in onion snack. Sensory evaluation of onion snack containing 10% concentration of dried onion pomace or dried onion indicated the products were acceptable in overall eating-quality.
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