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VCRB :: Contents of Volume 60/2004 :: Detailed information


EFFECT OF TEMPERATURE AND STORAGE TIME
ON SACCHARIDES AND FRUCTO-OLIGOSACCHARIDES (FOS)
OF ONION BULB ALLIUM CEPA L. VAR. TENSHIN


Noureddine BENKEBLIA*, Shuichi ONODERA, Norio SHIOMI
Department of Food and Nutrition Sciences, Graduate School of Dairy Science Research, Rakuno Gakuen University, 582 Bunkyodai Midorimachi, Ebetsu, Hokkaido, 069-8501, Japan *Corresponding author. Tel: +81 (0) 11 386 1111, fax: +81 (0) 11 388 4754, e-mail: ben-nour@rakuno.ac.jp


Summary

The effects of temperature and long-term storage on the saccharides and fructo-oligosaccharides (FOS) content of onion bulb var. Tenshin stored at 10 and 20oC for 24 weeks were investigated. Initial glucose, fructose and sucrose contents averaged 18%, 23% and 18% respectively of total carbohydrates. Tri-saccharides averaged 12%, while tetra-saccharides averaged 10% of total carbohydrates. High-polymerized fructo-oligosaccharides averaged 7%, 5%, 2%, 2% and 4% for DP 5, 6, 7, 8 and up to 12 respectively. After six months, glucose content was relatively the same at 20oC and higher at 10oC, while fructose content decreased more significantly at 20oC than at 10oC. FOS contents decreased significantly and were largely consumed after six months storage at both temperatures. However, no significant difference of DP 8 to up to 12 FOS content was observed between 10 and 20°C. Finally, temperature and storage time influenced significantly the FOS than saccharides contents of onion bulbs.

keywords:saccharides, fructo-oligosaccharides, temperature, storage, onion

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