Research on using citric acid in the preliminary processing stage for quality stability of dried red onion products

Authors

  • Thi Le Hang Hoang, Duc Hanh Nguyen, Thi Tuyet Mai Hoang
  • Thi Lai Nguyen*, Huong Son Pham, Minh Nam Nguyen
  • Phạm Minh Khoa
  • Trung Tam Le

Keywords:

anti-discolouration, citric acid, dried red onion.

Abstract

This study aimed to stabilise the quality of dried red onion (Allium ascalonicum) product by using citric acid in the preliminary processing of raw materials. Sliced
red onion was treated with 0.05, 0.1, and 0.15% citric acid at intervals of 3, 5, and 7 minutes, compared with the untreated sample...

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Author Biographies

  • Thi Le Hang Hoang, Duc Hanh Nguyen, Thi Tuyet Mai Hoang

    Fruit and Vegetable Research Institute, VAAS

  • Thi Lai Nguyen*, Huong Son Pham, Minh Nam Nguyen

    National Center for Technological Progress, MOST

  • Phạm Minh Khoa

    High School for Gifted Students, University of Science, Vietnam National University, Hanoi

  • Trung Tam Le

    Center for Application of Advanced Science and Technology, Soc Trang Provincial Department of Science and Technology 

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Published

2022-10-14

Issue

Vol. 64 No. 10ĐB (2022): Tập 64 - Số 10ĐB - Tháng 10 năm 2022

Section

KHOA HỌC NÔNG NGHIỆP