Table 1 |
|||
| Description of onion extracts (0 min, 1 min, 3 min, 6 min, 10 min, 15 min steamed) | |||
| Time (min) | Fresh wt (g) | Temp (°C) | Texture |
| 0 min (raw) | 30.56 ± 3.89 | 17.22 ± 2.47 | 0.0 |
| 1 min | 31.76 ± 4.66 | 43.755 ± 9.17 | 0.5 |
| 3 min | 30.79 ± 3.96 | 66.03 ± 5.52 | 1.5 |
| 6 min | 31.87 ± 4.58 | 76.06 ± 7.33 | 2.5 |
| 10 min | 35.73 ± 4.39 | 84.90 ± 4.27 | 4.0 |
| 15 min | 35.02 ± 3.72 | 90.42 ± 2.34 | 5.0 |
Weights are fresh weights reflective of quartered onions before cooking. Temperature is reflective of the core temperature of quartered onions immediately following cooking. Texture is scored on a 0–5 scale (0 = hard and 5 = soft).
Hansen et al. Nutrition Journal 2012 11:76 doi:10.1186/1475-2891-11-76
