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KMID : 0380919960250020267
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 2 p.267 ~ p.273
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Influence of Soluble Starch Pretreatment and Particle Size on Physical Properties of Powdered Onion during Storage
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Kim Myung-Hwan
Kim Byung-Yong
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Abstract
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The effects of pretreatment and particle size were evaluated on the physical properties of onion powder during storage at 40℃ and 90% RH. Prior to air dehydration sliced onion was immersed in 2%(w/v) soluble starch solution at 50℃ for 20min. Water absorption increased considerably at the initial 3 h of storage ; however, the absorption rate of pretreated onion powder(POP) was lower as compared to control. After 6 h of storage water absorption values of POP ranged from 0.121 to 0.126g water/g solid ; in contrast, those of control ranged from 0.135 to 0.151g water/g solid. Low caking degree was observed for POP throughout the storage period as compared to control. For POP and control with large particle size(-24+60 mesh), caking degrees were 12.26% and 60.1%, respectively. In addition, POP with large particle size exhibited much lower caking degree than that with small particle(-100+200 mesh). Pretreatment generally increased the value of loose bulk density. As the water absorption of POP increased from 0.03 to 0.13g water/g solid, the loose bulk densities of large and small particle powders decreased from 0.49 to 0.38g/㎤ and 0.31 to 0.29g/㎤. In case of POP with large particle size, as increasing water absportion, compressiblility also increased due to the cohesive property. POP of large particle size with water absorption of 0.3 and 12.1% resulted in relexation constants of 2.45 and 2.01, repectively.
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KEYWORD
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powdered onion, soluble starch, physical properties, storage
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