Drying of onions and shallots and production of value - added products in form of onion / shallot powders and cubes
| dc.contributor.author | Komlaga, Gregory Afra | |
| dc.date.accessioned | 2012-01-30T00:06:32Z | |
| dc.date.accessioned | 2023-04-19T08:46:08Z | |
| dc.date.available | 2012-01-30T00:06:32Z | |
| dc.date.available | 2023-04-19T08:46:08Z | |
| dc.date.issued | 2000 | |
| dc.description | A dissertation submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi, in partial fulfilment of the requirement of the MSc. Degree in Food Science and Technology. | en_US |
| dc.description.abstract | Prospects for Onion and Shallot powders and cubes production were examined. The Onion / Shallots were sliced, solar dried in a solar tent dryer, milled into powder and molded into cubes. It was observed that Shallot was more nutritious than an equal weight or size of Onion. Onion and Shallot powders (5% moisture level) treated with 1% calcium stearate (anticakiig agent) stayed on the shelf under normal room temperature conditions, for five months with good sensory properties. Onion and Shallot cubes formulated with the composition of 94.5% Onion / Shallot powder, 2% corn starch (binding agent), 1% calcium stearate (anticaking agent) and 2.5% monosodium glutamate (flavour enhancer), had good sensory properties and stayed on the shelf for five months under normal room temperature conditions. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/2488 | |
| dc.language.iso | en | en_US |
| dc.relation.ispartofseries | 2824 | |
| dc.title | Drying of onions and shallots and production of value - added products in form of onion / shallot powders and cubes | en_US |
| dc.type | Thesis | en_US |
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