The Relationship of Quality Characteristics of Fried Red Onions with the Chemical Compositions of Red Onion Bulbs of Palu Valley Variety

Abstract

The purpose of this study is to investigate the relationship of quality characteristics of fried red onion with the chemical compositions of red onion bulbs of Palu Valley variety. The result shows that the red onions of Palu Valley variety which were harvested from different planting locations significantly affect bulbs chemical compositions. Bulbs productivity, carbohydrate, protein, mineral, calcium, the total solute, and the highest dry weight are found in bulbs harvested from Guntarano planting location. The quality characteristics of fried red onions increase along with the increasing level of bulbs chemical components such as total of soluble solids, calcium, protein, minerals, sulfur and carbohydrates, but decrease with the increasing water and fat content.