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KMID : 1134820210500020155
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 2 p.155 ~ p.163
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Processing Optimization of Onion Flakes for Home Meal Replacement Type Soup
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Kim Du-Ri
Chun Ji-Yeon
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Abstract
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This study was undertaken to optimize the blanching process for producing onion flakes generally added in solid type HMR soup. Briefly, peeled and chopped onions were water-blanched at various temperatures and times (50, 60, 70°C/ 1, 2, 3 min), followed by hot air-blast drying (60°C, 9 h). Results revealed that the 50°C blanched treatment had a higher L-value and lower a-value than the 70°C blanched treatment. Moreover, the pH value, Brix, and total phenolic contents of onion flakes showed a dose-dependent decrease with increasing blanching temperature and time. Blanching at low temperature for a shorter time was effective in preventing the browning of onion flakes. In blanching at 70°C, the rehydration ratio was increased according to the increase of blanching time. Taken together, the results of this study reveal that water blanching at 70°C for 1 min is the optimal pre-treatment condition for commercial processing of onion flakes, wherein the nutritional properties are optimally retained.
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KEYWORD
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home meal replacement, onion flakes, pre-treatment, blanching, hot air-blast drying
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