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

Abstract

This study aimed to stabilise the quality of dried red onion (Allium ascalonicum) product by using citric acid in the preliminary processing of raw materials. Sliced
red onion was treated with 0.05, 0.1, and 0.15% citric acid at intervals of 3, 5, and 7 minutes, compared with the untreated sample...