Quality Characteristics of Cookies Added with Hot-Air Dried Yellow and Red Onion Powder

Abstract

This study was to develop processed food with the addition of onion powder by investigating the quality characteristics of cookies with various levels (0, 1, 3, 5 and 10%) of hot-air dried yellow and red onion powder. Moisture (11.59%), crude protein (4.56%), and crude ash contents (3.83%) of yellow onion powder showed higher value than red onion powder. Hot-air dried yellow onion powder showed a higher L and b value as compared with red onion powder because of the unique color of the onion. Browning index was lower in red onion powder than red onion powder. Phenolic contents of yellow onion powder appeared to be higher than that of red onion powder. Total sugar contents were higher in red onion powder than yellow onion powder. The pH of the dough significantly decreased with increase of added onion powder contents. Dough density of control had a significantly higher value than the other samples. Hardness measurement showed significantly higher value with increasing additions of onion powder contents; added red onion powder samples were the most highest when compared to added yellow onion powder samples. Results of sensory characteristics showed significantly higher smell, taste, texture and overall acceptability with 3% added red onion sample. Quality characteristics of 5% added yellow onion powder sample and 3% added red onion powder sample indicated possibilities for developments of onion cookies.

Investigation of the anti-hyperglycemic and antioxidant effects of wheat bread supplemented with onion peel extract and onion powder in diabetic rats

“…For supplemented bread, the formulation was the same but for bread B 1 and B 2, the wheat flour was substituted with OPE at 1% and 3%, respectively. Whereas for bread B 3 and B 4 the wheat flour was substituted with onion powder at 5% and 7%, respectively [13,[27][28][29].…”