Top 3 effects of temperature on the quality of black garlic in 2023
Below are the best information and knowledge on the subject effects of temperature on the quality of black garlic compiled and compiled by our own team thoitrangredep:
1. Effects of temperature on the quality of black garlic, Journal of the Science of Food and Agriculture | 10.1002/jsfa.7351 | DeepDyve
Author: onlinelibrary.wiley.com
Date Submitted: 02/21/2021 02:10 PM
Average star voting: 3 ⭐ ( 95665 reviews)
Summary:
Match with the search results: Browning intensity reached about 74 when black garlic aged. The sensory score was significantly higher in black garlic aged at 70 °C (39.95 ± 0.31) compared with that at other temperatures, suggesting that …. read more
2. Black Garlic: Processing, Composition Change, and Bioactivity | Atlantis Press
Author: pubmed.ncbi.nlm.nih.gov
Date Submitted: 05/02/2020 07:22 AM
Average star voting: 3 ⭐ ( 80374 reviews)
Summary: Garlic (Allium sativum L.) has been not only consumed as flavor vegetable, but also recorded as a prophylactic and therapeutic medicinal plant since ancient time. Its characteristic pungent flavor limited its application in food product development. Black garlic made from garlic by a thermal processing under certain temperature and relative humidity…
Match with the search results: Results: In this study, fresh garlic was processed to black garlic at temperatures of 60, 70, 80 and 90 °C. Moisture, amino acid nitrogen and allicin contents ……. read more
3. The Effect of Nonthermal Pretreatment on the Drying Kinetics and Quality of Black Garlic
Author: www.researchgate.net
Date Submitted: 07/06/2022 11:43 PM
Average star voting: 3 ⭐ ( 13581 reviews)
Summary: Black garlic is obtained from regular garlic (Allium sativum L.) through the aging process and consequently gains many health-promoting properties, including antidiabetic and antioxidant. However, the material is still prone to microbiological deterioration and requires a long time to dry due to its properties. Therefore, this study aimed to investigate the effect of various drying methods on the quality of black garlic as well as determine the influence of selected nonthermal pretreatments on the drying kinetics and quality of black garlic, which is especially important in the case of the materials that are difficult to dry. The Weibull model was chosen to describe drying kinetics. Additionally, color, water activity together with antioxidant activity, phenolic compounds, and antidiabetic potential were determined. This study found that the application of a pulsed electric field (PEF), a constant electric field (CEF) as well as a magnetic field (MF) significantly reduced the time of drying (by 32, 40, and 24 min for a PEF, a CEF, and a MF, respectively, compared to combined drying without the pretreatment), and resulted in high antidiabetic potential. However, the highest content of phenolic compounds (1123.54 and 1125.36 mg/100 g dm for VMD125 and CD3h-VMD, respectively) and antioxidant capacity (ABTS = 6.05 and 5.06 mmol Trolox/100 g dm for VMD500 and CD6h-VMD, respectively) were reported for black garlic treated by vacuum-microwave drying and combined convective pre-drying followed by vacuum-microwave drying. Overall, the nonthermal pretreatment decreased the time of drying and showed very good efficiency in maintaining the antidiabetic potential of black garlic, especially in the case of the materials pretreated by a constant electric field (IC50 = 99 and 56 mg/mL, for α-amylase and α-glucosidase, respectively).
Match with the search results: In this study, fresh garlic was processed to black garlic at temperatures of 60, 70, 80 and 90 °C. Moisture, amino acid nitrogen and allicin ……. read more
