ABSTRACT
This chapter focuses on factors affecting processing quality and will contrast the natures of domestic cooking and industrial processing and their effects on end product composition and quality. Alliums are used for their flavor, aroma, and taste, being prepared domestically or forming raw materials for a variety of food manufacturing processes. In many cases modem automated food-processing plants are unable to handle fresh alliums, and a range of alternative processed onion and garlic products have been developed to meet the particular needs of individual market sectors. Pickled onions are popular in the UK, comprising approximately 20% of the total pickle market. Varieties of brown onion have been developed for pickling; the main requirements, in addition to size, are shape and color. Frozen onion products, especially onion rings, have become a significant product in the US The rings are coated in batter and frozen directly or following frying in oil.
