Table 2. Mean sensory scores of onion shreds dried in hot air drier at different temperatures.

Drying air temperature °C	Colour	Texture	Flavour	Taste	Overall acceptability
Fresh sample	8.71±0.24	8.53±0.62	8.84±0.45	8.62±0.64	8.82±0.42
50	7.64±0.35	8.14±0.54	7.21±0.75	7.12±0.48	7.31±0.46
55	7.43±0.26	7.91±0.53	7.26±0.36	7.07±0.35	7.24±0.53
60	7.32±0.42	8.02±0.46	7.13±0.48	7.04±0.43	7.37±0.58
65	6.54±0.52	7.75±0.35	6.42±0.37	6.86±0.37	6.75±0.64