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ŻYWNOŚĆ PROJEKTOWANA

15.    Perez-Gregorio R.M., Garda-Falcón M.S., Simal-Gandara J., Rodmgues A.S.. Almeida D.P.F., Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest, Journal of Food Composition and Analysis 2010, 23, 592-598.

16.    PN-A-04019: 1998 Produkty spożywcze. Oznaczanie zawartości witaminy C.

17.    Rumpel J., Uprawa cebuli, Wyd. Hortpress, Warszawa 2003.

18.    Sharaf F., Some hormone-like properties of Allium cepa L. (onion). Plant Foods for Humań Nutrition 1967, 3(14), 267-275.

19.    Slimestad R., Fossen T., Vagen I., Onions: A source of uniąue dietary flavonoids, Journal of Agricultural and Food Chemistry 2007, 55, 10067-10080.

20.    Vidyavati H., Manjunatha H., Hemavathy J., Srinivasan K., Hypolipidemic and antioxidant efficacy of dehydrated onion in experimental rats, Food Science Technology 2010, 47(1), 55-60.

Abstract

The aim of the thesis was estimation of two thermal treatments: cooking and microwaving on the basie Chemical composition of chosen varieties of onion.

Eight onion bulbs were used as an experimental materiał: 2 brown (Takstar, Petra), two yellow (Efekt, Grabowska), 2 red (Scarler, Wenta) and 2 white (Albion, Alibaba). There were used two kinds of heat treatment: cooking (10 minutes, in 150 ml of water) and microwaving (5 min, power 900 W).

Applied heat treatments have great impact (p<0.05) on the decrease of fat. Microwaved onions had higher amount of nutrients compared with cooked ones.

No significant differences between the content of the analyzed components in the raw materiał in terms of dry weight. Only a tendency to a higher content of vitamin C was determined in brown onion bulbs, but lowest in red one.