Physicochemical and Thermal Characteristics of Onion Skin from Fifteen Indian Cultivars for Possible Food Applications

Table 3

Maximum mass loss (with respect to the temperature) and residual mass of onion skin powder of fifteen cultivars.

Cultivar	Maximum mass loss (%)	Temperature range (°C)	Residual mass (%) at 299°C
Agrifound Dark Red	12.80 ± 0.05^b	220–270	70.98 ± 0.04^m
Agrifound Light Red	12.25 ± 0.08^b	240–290	50.90 ± 0.06^f
Arka Kirthiman	17.16 ± 0.07^ef	220–270	31.19 ± 0.02^c
Bhima Kiran	13.14 ± 0.05^c	220–270	63.75 ± 0.05^j
Bhima Shakti	12.55 ± 0.09^b	220–270	65.22 ± 0.05^k
Bhima Shubhra	16.47 ± 0.03^e	220–270	40.68 ± 0.04^d
Hissar-2	11.07 ± 0.02^a	220–270	67.73 ± 0.07^l
Hissar-3	22.16 ± 0.05^g	220–270	41.70 ± 0.02^d
NHRDF Red	15.27 ± 0.04^d	220–270	57.24 ± 0.02^h
Phursungi Local	25.31 ± 0.10^h	220–270	1.91 ± 0.08^a
Pusa Madhavi	11.32 ± 0.06^ab	250–299	59.56 ± 0.03^i
Pusa Red	22.72 ± 0.04^g	220–270	28.70 ± 0.04^b
Pusa Riddhi	13.08 ± 0.05^c	220–270	48.28 ± 0.01^e
Sukhsagar	17.02 ± 0.02^ef	220–270	52.04 ± 0.03^fg
Udaipur Local	10.67 ± 0.06^a	220–270	63.95 ± 0.04^j

Data are mean value ± standard deviation (n = 3). Values in the same column with different letters are significantly different (P ≤ 0.05) by Duncan’s multiple range test.