Browning and Pungent Taste Reduction Techniques in Onion Extract
2009
Kim, H.S., Dankook University, Cheonan, Republic of Korea | Kim, M.H., Dankook University, Cheonan, Republic of Korea
The onion extractions of MIX treatment (5% β-cyclodextrin + 1% calcium chloride + 1% soluble starch mixture solution) using hot water (100℃ and 80℃) and ultrasonic treatment (25℃) increased L values and decreased a and b values apart from the extraction methods. Extent of the browning reaction as caused by the MIX treatment (0.093) following 100℃ water extraction resulted in as low as 31% O.D. level, as compared to the control(0.296). Analysis of the pyruvic acid showed that the control had higher content of pyruric acid than MIX-treated samples. The MIX treatment had lower intensities and higher preferences of browning color and pungency taste compared to the control. The total and coliform microbial counts increased continuously during storage period, while the MIX treatment reduced the number of viable cells. Finally, it was concluded that the MIX treatment was highly effective in suppressing the undesirable browning color and pungent taste after processing, and the microbes increment during storage.
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