Published Paper Details:

The present study was conducted to develop the ready to cook spicy onion cubes in order to reduce the cooking time and to store the onions over a long period of time, with the nutritional properties enriched spices. The spicy onion cubes were developed in three different variations like variation I ,II, and III. These variation were subjected to sensory evaluation by semi-trained panelists. The selected variation of spicy onion cubes was evaluated for the quality like physio-chemical, nutrient andantinutrient analyses of the spicy onion cubes was carried out along with that the toxicity and microbial analysis were also done. The cost was also estimated. According to the semi trained panalists the result for sensory evaluation was highly accepted. The organoleptic scores for variation I has gone highest mean score for all sensory attributes namely appearance (4.7), colour (4.5), flavor (4.56), texture(4.8), taste(4.7), overall acceptability(4.8) in comparision with other variations. As these cubes contains onion with spices which has enriched nutritional properties, and even more health benefits, which will reach to the consumers within a short span of cooking time by giving the extraoridinary taste to the recipes. So it act as a good and healthy ready to cook ,product as it can be used for any recipes like in gravy, chutney ,briyani etc.