The quality and sensory characteristics of tofu with various levels of black garlic extract

Sim, Hyejin; Hwang, Cho-Rong; Kang, Min‐Jung; Kim, Gyeong-Min; Shin, Jung-Hye

doi:10.11002/kjfp.2014.21.5.688

Cited by 5 publications

(1 citation statement)

References 17 publications

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“…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).…”

Section: Introductionmentioning

confidence: 99%

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

Ríos-Ríos

Montilla

Olano

et al. 2019

Trends in Food Science & Technology

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Background: Black garlic (BG) is produced by the heat treatment of fresh garlic (FG) bulbs under controlled conditions of high temperature and high relative humidity for long periods of time without any additional treatment or additives. During this thermal process, changes in the chemical and physicochemical composition of BG are produced to a in very different magnitude, mainly affecting volatile sulfur compounds, free amino acids, polyphenols and carbohydrates Scope and approach: By analysing these changes, studies about the mechanism involved in the BG elaboration have been conducted. Recent scientific findings indicate that the Maillard reaction (MR) is responsible for BG transformation, leaving behind the hypothesis of spontaneous fermentation. Key findings and conclusions: We summarize the knowledge of the main chemical and physicochemical changes that take place during the BG obtainment paying special attention to non-enzymatic browning reactions. Thus, the trends in BG research are related to the usefulness of MR compounds as indicators of quality for controlling the non-enzymatic process of BG as well as the evidence of the important role of the conditions of moisture and temperature required for the industrial production of BG.

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Section: Introductionmentioning

confidence: 99%

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

Ríos-Ríos

Montilla

Olano

et al. 2019

Trends in Food Science & Technology

View full text Add to dashboard Cite

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Quality characteristics of vinegar fermented with different amounts of black garlic and alcohol

Seo¹,

Choi²,

Sim³

et al. 2016

Korean Journal of Food Preservation

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The quality characteristics of black garlic vinegar produced by acetic acid fermentation were analyzed over a 25 day period. Black garlic vinegar was produced using black garlic 3, 6, 9 and 12 folds with water, and initial alcohol concentrations of 6~12%. The pH values of the vinegar samples were in range of 3.85~4.46 after 25 days fermentation, and the sugar contents were highest after 9 days of fermentation (12.00~13.50 °Brix). The total polyphenol concents of vinegars were in the range of 20.65~52.04 mg/100 mL 25 days fermentation. Pyrogallol and vanillic acid were detected in the completely fermented vinegars, and their contents increased with black garlic content. Five organic acids (lactic acid, acetic acid, citric acid, succinic acid and propionic acid) were detected after 25 days of fermentation, with the total amount of organic acids being 5,327.34~6,307.64 mg/100 mL, and the total abetic acid contents beging the highest of the organic acids at 4208.90~5,570.29 mg/100 mL. After 25 days of fermentation, the total minerals contents were higher, and depending on the quantity of black garlic added. Of the minerals, the of potassium content was the highest (366.23~1,619.67 mg/L).

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Quality characteristics of milk jam with black garlic extract

Min¹,

Jeong²,

Lee³

et al. 2022

Korean J. Food Preserv.

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This study investigates the quality characteristics and antioxidant activities of milk jam with black garlic extract at levels of 0%, 7.5%, 15.0%, 22.5% and 30.0%. The quality of the black garlic milk jam was evaluated on the color, pH, total acidity, total polyphenol content, total flavonoid content, and 2,2diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. In color, lightness (L) and yellowness (b) of the milk jam samples decreased with increasing black garlic extract levels, whereas redness (a) increased. At higher black garlic extract levels, the pH of black garlic milk jam decreased from 6.46±0.07 to 5.44±0.01, and its total acidity increased from 0.277±0.037% to 0.399±0.026%. The total polyphenol and total flavonoid contents of black garlic milk jam ranged from 144.76±3.51 to 263.41±2.34 mg GAE/100 g and 24.29±1.31 to 44.81±0.35 mg QE/100 g, respectively. These values increased significantly (p<0.05), depending on the black garlic extract level. The DPPH radical scavenging activity was the highest the milk jam sample containing 30.0% black garlic extract. The results of this study suggest that black garlic can be used as an ingredient for functional foods.

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The quality and sensory characteristics of tofu with various levels of black garlic extract

Cited by 5 publications

References 17 publications

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

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

Quality characteristics of vinegar fermented with different amounts of black garlic and alcohol

Quality characteristics of milk jam with black garlic extract

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