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. The analysis of physicochemical parameters and sensory evaluation of dry red onion products proved that sliced red onions soaked in 0.1% citric acid for 5 minutes have the best quality after drying. The product still retains the highest nutritional and sensory quality with allicin and anthocyanin content reaching 445.8 mg/100 g dry matter and 62.7 mg/100 g dry matter, respectively.
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