Physicochemical and Thermal Characteristics of Onion Skin from Fifteen Indian Cultivars for Possible Food Applications
Every year tons of onion waste is produced worldwide. The dried outer onion skin contributed up to 70% of this waste. Outer-dried skins of fifteen prominent onion cultivars from India were selected for the study. A comparative study was done for proximate profiling, thermal characteristics, function...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/7178618 |
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| author | Narashans Alok Sagar Anil Khar Vikas Ayon Tarafdar Sunil Pareek |
| author_facet | Narashans Alok Sagar Anil Khar Vikas Ayon Tarafdar Sunil Pareek |
| author_sort | Narashans Alok Sagar |
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| description | Every year tons of onion waste is produced worldwide. The dried outer onion skin contributed up to 70% of this waste. Outer-dried skins of fifteen prominent onion cultivars from India were selected for the study. A comparative study was done for proximate profiling, thermal characteristics, functional grouping, and mineral contents. Skin of cv. “NHRDF Red” contained the highest amount of crude protein (5.97 ± 0.15 g/100 g), ash (12.24 ± 0.59 g/100 g), and fiber (8.28 ± 0.20 g/100 g), whereas cv. “Pusa Red” possessed the highest amount of total fat (0.47 ± 0.02 g/100 g) and the maximum carbohydrates (76.66 ± 0.56 g/100 g) were found in “Pusa Riddhi.” Mineral analysis showed that cv. “NHRDF Red” had the maximum concentration of all 9 minerals along with sulphur content. Fourier transform infrared spectroscopy analysis explored the various metabolites present in each cultivar. The thermal analysis explored cv. “Agrifound Dark Red” as highly thermally stable having 70.98% residual mass. The lowest Tg temperature range was found between 64.4°C and 90.6°C for “Agrifound Dark Red.” Skin of cv. “NHRDF Red” was reported as the best source of protein, fiber, and minerals, which may be utilized for developing a food product. |
| format | Article |
| id | doaj-art-856bdb9ba09d42f481dd05c261d7d936 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
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| series | Journal of Food Quality |
| spelling | doaj-art-856bdb9ba09d42f481dd05c261d7d9362025-02-03T05:45:57ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/71786187178618Physicochemical and Thermal Characteristics of Onion Skin from Fifteen Indian Cultivars for Possible Food ApplicationsNarashans Alok Sagar0Anil Khar1Vikas2Ayon Tarafdar3Sunil Pareek4Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, IndiaDivision of Vegetable Sciences, ICAR-Indian Agricultural Research Institute, New Delhi, IndiaDepartment of Food Business Management and Entrepreneurship Development, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, IndiaLivestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122, IndiaDepartment of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, IndiaEvery year tons of onion waste is produced worldwide. The dried outer onion skin contributed up to 70% of this waste. Outer-dried skins of fifteen prominent onion cultivars from India were selected for the study. A comparative study was done for proximate profiling, thermal characteristics, functional grouping, and mineral contents. Skin of cv. “NHRDF Red” contained the highest amount of crude protein (5.97 ± 0.15 g/100 g), ash (12.24 ± 0.59 g/100 g), and fiber (8.28 ± 0.20 g/100 g), whereas cv. “Pusa Red” possessed the highest amount of total fat (0.47 ± 0.02 g/100 g) and the maximum carbohydrates (76.66 ± 0.56 g/100 g) were found in “Pusa Riddhi.” Mineral analysis showed that cv. “NHRDF Red” had the maximum concentration of all 9 minerals along with sulphur content. Fourier transform infrared spectroscopy analysis explored the various metabolites present in each cultivar. The thermal analysis explored cv. “Agrifound Dark Red” as highly thermally stable having 70.98% residual mass. The lowest Tg temperature range was found between 64.4°C and 90.6°C for “Agrifound Dark Red.” Skin of cv. “NHRDF Red” was reported as the best source of protein, fiber, and minerals, which may be utilized for developing a food product.http://dx.doi.org/10.1155/2021/7178618 |
| spellingShingle | Narashans Alok Sagar Anil Khar Vikas Ayon Tarafdar Sunil Pareek Physicochemical and Thermal Characteristics of Onion Skin from Fifteen Indian Cultivars for Possible Food Applications Journal of Food Quality |
| title | Physicochemical and Thermal Characteristics of Onion Skin from Fifteen Indian Cultivars for Possible Food Applications |
| title_full | Physicochemical and Thermal Characteristics of Onion Skin from Fifteen Indian Cultivars for Possible Food Applications |
| title_fullStr | Physicochemical and Thermal Characteristics of Onion Skin from Fifteen Indian Cultivars for Possible Food Applications |
| title_full_unstemmed | Physicochemical and Thermal Characteristics of Onion Skin from Fifteen Indian Cultivars for Possible Food Applications |
| title_short | Physicochemical and Thermal Characteristics of Onion Skin from Fifteen Indian Cultivars for Possible Food Applications |
| title_sort | physicochemical and thermal characteristics of onion skin from fifteen indian cultivars for possible food applications |
| url | http://dx.doi.org/10.1155/2021/7178618 |
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