Red Onion powder and kibbled
Dehydrated Red Onion products are widely used in varied food preparations wherever along with onion taste & flavor, onion’s appearance & texture is desired. It can be easily used in salads & other preparations / servings after re-dehydration It also used in soups, sauces, canned / dry / frozen food, salad dressings, meat products, other food products wherever onion flavor & taste desired’.
Red onion powder
Physical Properties
Taste / flavour : Fresh, aromatic & spicy, from mild to pungent, characteristic of onion
Odour : Typical, mild to pungent, according to species, free from foreign odour.
Colour : Red
Foreign Matter : Absent – This includes any foreign matter like glass, insects, wood pieces, paper,
metal, Impurities or any other Contaminants
Chemical Data
Moisture : Max. 6%
SO2 : Max. 50 PPM
Pesticides, herbicides, fungicides : Not detectable
Microbiological Data
Total plate count : Max 1,50,000 /g
Coliform germs : Max 10 / g
E-Coli : Negative in 1 g
Yeast & mould : Max.100 / g
Salmonella : Negative in 25 g
Bacillus cereus : Max 10 / g
Staphylococcus Aureus : Negative in 1 g
Red onion kibbled
| CHEMICAL PROPERTIES | |
| MOISTURE CONTENT | 7% max |
| HOT WATER INSOLUBLE | 20% max |
| ASH CONTENT | 4% max |
| ACID INSOLUBLE ASH | 0.5% max |
| MAJOR DEFECTS | 1 % max |
| FOREIGN MATTER | NIL |
| MICROBIOLOGICAL ANALYSIS | |
| T.P.C. | <300,000/GM |
| COLIFORMS | <1000/GM |
| E.COLI | <10/GM |
| MOLDS & YEASTS | <1000/G |
| STAPH.AUREUS | <100/G |
| B.CEREUS | <100/G |
| SALMONELLA | NIL/25 G |
| PROCESSING METHOD | Mature, fresh Red onions are washed, trimmed, cut and dehydrated by passing Hot Air Closed Continuous System. |
| ORGANOLETIC PROPERTIES | COLOUR: Onion Kibbled Pure red to Slightly off red TASTE : Typical of fresh Red onions AROMA: Typical of fresh Red onions |