Preparation and Quality Properties of Extruded Snack using Onion Pomace and Onion

양파착즙박과 양파를 이용한 압출스낵의 제조 및 품질특성

  • Kee, Hae-Jin (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Park, Yang-Kyun (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 기해진 (목포대학교 식품공학과 및 식품산업기술연구센터) ;
  • 박양균 (목포대학교 식품공학과 및 식품산업기술연구센터)
  • Published : 2000.06.30

Abstract

To use onion pomace produced from concentrated onion juice processing, dried onion pomace or dried onions were mixed with com grits at levels of 10, 20, and 30% and were extruded in a twin-screw extruder. Quality properties of extruded onion snack were investigated. Low-lignin dietary fiber of dried onion pomace was approximately 2 times higher than that of dried onion. Browning increased with increasing onion content. Reducing sugar and free sugar in onion snack showed high content by increasing onion concentration and the majority of free sugar consisted of glucose and fructose. Flavonoid in control snack was not detected and the flavonoid content containing quercetin and quercetin glycosides was about 50% less in onion pomace snack than in onion snack. Sensory evaluation of onion snack containing 10% concentration of dried onion pomace or dried onion indicated the products were acceptable in overall eating-quality.