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

This study aimed to stabilise the quality of dried red onion (Allium ascalonicum)product by using citric acid in preliminary processing raw materials. Sliced was treated with 0.05, 0.1, and 0.15% at intervals 3, 5, 7 minutes, compared untreated sample. The analysis physicochemical parameters sensory evaluation dry products proved that sliced onions soaked 0.1% for 5 minutes have best after drying. product still retains highest nutritional allicin anthocyanin content reaching 445.8 mg/100 g matter 62.7 matter, respectively.