Journal of Food Technology

Year: 2005
Volume: 3
Issue: 1
Page No. 35 - 40

Effect of Long-term Storage on Saccharides and Fructooligosaccharides (FOS) of Onion Bulb Allium Cepa L. Var. Tenshin

Authors : Noureddine Benkeblia , Shuichi Onodera , Taiki Yoshihira , Shinichi Kosaka and Norio Shiomi

Abstract: The effect of long-term storage at 15 C for 24 weeks on the content of saccharides and fructooligosaccharides (FOS) in onion bulbs var. Tenshin was investigated. Initial glucose, fructose and sucrose contents averaged 19.5%, 19.2% and 19.6% respectively of total carbohydrates. Tri-saccharides averaged 12.4%, while tetra-saccharides averaged 11% of total carbohydrates. High-polymerized fructo-oligosaccharides averaged 8.9%, 3.8%, 1.9%, 1.3% and 2.3% for DP 5, 6, 7, 8 and up to 12 respectively. After 24 weeks, glucose and fructose contents were relatively the same (20.5 and 21% respectively), while sucrose content decreased significantly and averaged 14.6%. FOS content decreased significantly by 2.5, 58.7 and 72.6% after 8, 16 and 24 weeks respectively. Eight weeks storage did not affect total FOS content, while 24 weeks storage duration influenced significantly the FOS than saccharides contents of onion bulbs.

How to cite this article:

Noureddine Benkeblia , Shuichi Onodera , Taiki Yoshihira , Shinichi Kosaka and Norio Shiomi , 2005. Effect of Long-term Storage on Saccharides and Fructooligosaccharides (FOS) of Onion Bulb Allium Cepa L. Var. Tenshin . Journal of Food Technology, 3: 35-40.

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