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 dryi...
