Effect of Black Garlic Extracts on Quality Characteristics of White Pan Bread

Abstract

This study was conducted in order to evaluate the effect of black garlic extract on quality characteristics of white pan bread. White pan bread contained black garlic extract at levels of 0%, 5%, 10%, and 15% based on flour. Analysis of volume and specific loaf volume, water activity, texture, crumb color, and sensory evaluation of white pan bread were performed. As the amount of black garlic extract increased, volume and specific loaf volume decreased. Hardness, Max. G (maximum gram), gumminess, and cohesiveness by texture analyser showed a higher value in treatment, however, in hardness, no differences were observed between control and treatment with addition of 5% black garlic extract. In crumb color analysis, as the amount of black garlic extract increased, L value decreased and values for a and b increased. On sensory evaluation, no differences were observed between control and treatment containing 5% black garlic extract, however, addition of more than 10% resulted in lower scores. As a result of this study, 5% black garlic extract was considered a reasonable level for preparation of a health promoting white pan bread.Key words: black garlic extract, white pan bread, quality characteristics, sensory evaluation

Physicochemical changes and sensorial properties during black garlic elaboration: A review

“…Taking into consideration the sensory properties of BG, it has been sold in different forms such as a whole BG, puree, powder, extract or capsule. The popularity of BG is increasing in Europe and America as an ingredient in high-end cuisine (Kim, Jung, Kang, Chang, Hong & Suh, 2012a), the food industry, alcoholic beverages, candies, ice creams, jams (Kim, Son, Kim & Kim, 2008;Lee, Kim, Kang, Kim, Lee & Ryu, 2010;Shin et al, 2008a), sausages (Yoon, Shin & Kang, 2014), vinegar (Sim, Hwang, Kang, Kim & Shin, 2014), tofu (Sim, Hwang, Kang, Kim & Shin, 2014), white pan bread (Wang, Lee & Lee, 2013), jelly (Kim & Rho, 2011), pork ham (Yang, Shin, Kang & Sung, 2011) and yogurt bases (Shin, Kim, Kang, Yang & Sung, 2010). Also, due to its high antioxidant capacity, BG has been incorporated in cosmetic industry in shampoos, facial creams, body soap and skin protectors (Kim, Jung, Kang, Chang, Hong & Suh, 2012b).…”

Garlic: A natural bread improver for wheat bread with a high level of resistant starch

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