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Drying of Onion Paste to Develop Powders by Foam-Mat Drying Process using Egg Albumin as Foaming Agent

Drying of Onion Paste to Develop Powders by Foam-Mat Drying Process using Egg Albumin as Foaming Agent

M. Javed Iqbal1, Rizwan Shukat1, Muhammad Farooq2*, Iftikhar Ahmed Solangi2, Naila Ilyas3, Rahman Ullah4, A. Shakoor5, Muhammad Bakhtiar6 and Faraz Ahmed7 

1Department of Food Technology National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan; 2College of Food Science and Engineering, Northwest A and F University, Yangling, Shaanxi712100, P.R. China; 3Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China; 4Faculty of Veterinary Sciences, Gomal University, Dera Ismail Khan, Pakistan; 5Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastic, Beijing Technology and Business. University, Beijing, 100048, China; 6Department of Agronomy, University of Agriculture Peshawar, Khyber Pakhtunkhwa, Pakistan; 7College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.

 
*Correspondence | Muhammad Farooq, College of Food Science and Engineering, Northwest A and F University, Yangling, Shaanxi712100, P.R. China; Email: farooq.fst28@gmail.com 

ABSTRACT

Onion (Allium cepa) is a biennial, herbaceous, winter seasoned and cross-pollinated bulb crop belonging to Family Alliaceae. High moisture content of onion render it to be affected by microbial and enzymatic spoilage. Drying is a very effective way to preserve onion for a long time. Onion powder was prepared by foam mat drying technique in which onion paste was treated with different concentration of soy protein (0%, 4%, 8% and 12%) as foaming agent and Carboxyl methylcellulose (0.5%) as foam stabilizer and these were dried in hot air tray drier at different temperatures (55°C, 65°C and 75°C) with 3mm sheet thickness of onion foams. Effect of different concentration of foaming agent and drying temperature was studied on moisture loss drying rate of onion paste. Increase in concentration of foaming agent significantly increased the drying rate from 0.422± 0.169 (Control) to 0.744± 0.169 (soy protein). Foamed onion paste were dried faster than un-foamed which decreased the drying time of 5 hours for foamed onion paste at 65°C and 75°C. Foamed onion pastes were dried in 300, 240 and 300 min at 55°C, 65°C and 75°C temperature respectively, with 12 % concentration of soy protein as foaming agent while un-foamed pastes were dried in 600, 420 and 480 mints at 55°C, 65°C and 75°C temperature respectively. Soy protein 12% and 65°C drying temperature was found best for drying of onion paste to develop powder.

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Pakistan Journal of Agricultural Research

March

Vol.37, Iss. 1, Pages 1-87

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