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

Table 4

Glass transition temperature (Tg) of onion skin powder of fifteen cultivars.

Cultivar	Glass transition (Tg) temperature (onset °C-end °C)	Temperature of first endothermic peak (°C)	Temperature of second endothermic peak (°C)
Agrifound Dark Red	64.4–90.6	102.1 ± 0.02^a	—
Agrifound Light Red	135.9–140.9	160.4 ± 0.04^j	244.0 ± 0.09^h
Arka Kirthiman	111.1–132.7	146.5 ± 0.03^h	234.5 ± 0.10^c
Bhima Kiran	65.7–106.9	106.7 ± 0.05^b	—
Bhima Shakti	143.3–144.5	148.4 ± 0.05^i	238.5 ± 0.08^e
Bhima Shubhra	107.5–127.3	131.0 ± 0.03^e	223.7 ± 0.11^a
Hissar-2	107.0–110.2	127.0 ± 0.06^d	228.8 ± 0.13^b
Hissar-3	103.6–114.4	123.3 ± 0.04^c	228.1 ± 0.09^b
NHRDF Red	120.2–124.5	138.7 ± 0.06^f	236.4 ± 0.14^d
Phursungi Local	94.2–118.9	124.0 ± 0.02^c	—
Pusa Madhavi	127.2–128.6	144.7 ± 0.04^g	240.7 ± 0.08^f
Pusa Red	114.6–131.9	144.3 ± 0.03^g	236.0 ± 0.11^d
Pusa Riddhi	146.4–146.8	146.6 ± 0.02^h	238.8 ± 0.16^e
Sukhsagar	158.2–159.8	169.0 ± 0.03^k	243.7 ± 0.12^g
Udaipur Local	101.7–128.1	130.5 ± 0.06^e	224.1 ± 0.09^a

“—” no peak found. Data are mean value ± standard deviation (n = 3). Values in the same column with different letters are significantly different ( ≤ 0.05) by Duncan’s multiple range test.