No abstract

Garlic has been used as a vegetable since ancient times, and it has proved versatility in preventative and therapeutic approaches. The use of garlic in the food business was restricted because of its strong flavor and harsh odor. Fermentation and different chemical processes, such as the Millard reaction and microbial fermentation, produce black garlic. Thermal processing at precise temperatures and relative humidity enhanced flavor and prolonged shelf life. This article holds the most up‐to‐date information about the resourcefulness and complexity of garlic processing and its biological implications. Recent findings have shown proof of the superior qualitative features and physical activities of black garlic. Before introducing this to the food market, researchers must conduct high‐quality research to evaluate the changes of metabolites to achieve largest antioxidant, anticancer, anti‐obesity, anti‐inflammatory, immune, hepatoprotective, cardioprotective, neuroprotective, and anti‐allergenic performance. Researchers should evaluate the quality, marketing, post‐harvest handling, and consumption practices of black garlic.

Functional and nutraceuticals products provide a bigger prospect to one’s health by permitting health costs and supporting economic growth in lower and middle developed countries. Because of this reason, mostly diversion of people is going towards functional food and these Phyto-based foods are turning out to be popular universal in the red to the number of statements from researchers for their therapeutic applications. Garlic is one of the ancient vegetables that is used worldwide in different aspects which includes seasoning, culinary purposes, flavoring, and medical purposes. The consumption of garlic word wide increases due to its convenience, tackiness, health benefits, and low side effects. Garlic has been utilized for thousands of years because of its rich active components, phytochemicals, and other Sulfur containing components. It has so much rich history to contribute to the food industry. It has been used as a food stabilizer to prevent the development of pathogens to the prevention of many diseases. The claimed vigor reimbursements of garlic are abundant, including, anticarcinogenic, antibiotic, anti-hypertensive, and cholesterol-lowering properties, the risk of cardiovascular disease lowering the effects of hypolipidemic, antithrombotic, anti-diabetic, antioxidant, antimicrobial, immunomodulatory, antimutagenic, and prebiotic activities. The present attempt of the chapter is to explore garlic history along with its active component’s involvement in the prevention of diseases and threats.

The study was conducted to investigate physiochemical, techno-functional, and sensory attributes of yogurt supplemented with basil seed gum. Two levels of gum as 0.5% and 1% was used to develop a product. The product was stored for 21 days at 4°C and assessed on each 3rd day for texture properties such as cohesiveness, adhesiveness and stringiness, pH, and sensory evaluation. Proximate analysis showed moisture content 10.76%, protein content 16.93%, fat content 6.93% fiber content 27.25%, ash HIGHLIGHTS• The term 'yoghurt' relates to the Turkish word 'Jughurt' and to yogurmark 'to knead' and yogum 'dense' or 'thick.'• The method of manufacture for different yogurt products is nevertheless quite like yoghurt production. The difference is in the use of specific cultures, incorporation of additives, curd treatment, and method of packaging.• Consumers may seek for low-fat dairy products, which may suffer from a lack of sensory quality• The incorporation of basil seed gum into yogurt is one of the conceivable ways to promote health benefits.