DRYING BEHAVIOR AND SENSORY EVALUATION OF OSMOTICALLY DEHYDRATED WHITE ONIONS (Allium Cepa L. var. Grano)

This study was conducted to determine the drying behavior and sensorial qualities of osmotically dehydrated white onion rings. Samples were subjected to three different temperatures (30+2°C, 40±2°C, 50±2°C) of osmotic solution with 10.00% salt concentration at a constant agitation condition of 1,000rpm until equilibrium moisture content was attained in each treatment. The study was analyzed in a completely randomized design. The moisture content of white onion rings was reduced from 87.85%-89.54% to 86.44% -87.74% respectively. However, solids also increased from 4.23% to 4.72%- 5.83%. The mass transfer was analyzed statistically and Page model was found to be the best fit for both data on moisture loss and solid gain. In regards to the effect of temperature to osmotic dehydration, temperature was found to have a significant effect on mass transfer. In sensory evaluation, there was a significant difference in color, texture, aroma, taste and general acceptability of the product. Treatment 3 at 50±2°C has the highest rating of all parameters and the most acceptable compared to other treatments with lower temperature.