2021
DOI: 10.3390/foods10112703
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The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic

Abstract: Black garlic (BG) is a product originating from fresh garlic (FG) and substantially differs in many aspects from FG due to the process called ageing. During this thermal process, the health-promoting properties of FG are enhanced, and the sensory traits are altered. However, very little is known about how the physicochemical properties of different FG varieties affect these properties of BG. Thus, the aim of this study was to investigate the influence of seven FG varieties subjected to the thermal process on t… Show more

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Cited by 23 publications
(34 citation statements)
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“…The SSC values of BG varied between 43.15 to 43.57%. These results do not support the earlier findings of Bedrníček et al (2021), who determined higher values (50-60%), and this difference is probably caused by garlic variety and processing steps. The highest value was determined in bulbs as 43.66% on the 21 st day of the storage and the lowest value in bulbs as 43.19% on the 7 th day of storage.…”
Section: Resultscontrasting
confidence: 99%
See 1 more Smart Citation
“…The SSC values of BG varied between 43.15 to 43.57%. These results do not support the earlier findings of Bedrníček et al (2021), who determined higher values (50-60%), and this difference is probably caused by garlic variety and processing steps. The highest value was determined in bulbs as 43.66% on the 21 st day of the storage and the lowest value in bulbs as 43.19% on the 7 th day of storage.…”
Section: Resultscontrasting
confidence: 99%
“…Namely, higher pH values were found in bulbs as 4.49 compare to the peeled cloves as 4.44 (Table 1). These results are in line with a report by Yuan et al (2018) and Bedrníček et al (2021). Previous reports stated that lower pH values of BG could be associated with a higher acidity (Liang et al, 2015;Nassur et al, 2017).…”
Section: Resultssupporting
confidence: 93%
“…Moisture to seven different varieties of fresh garlic (Bjetin, Vekan, Havel, Ivan, Rusák, Havran, Lukan) has been determined. The authors found a range of 65 to 57% humidity; however, they do not report the a w of every garlic studied [14,15]. Moisture content and a w , in addition to temperature, are the parameters that most affect the rate of deterioration reactions in foods.…”
Section: Discussionmentioning
confidence: 97%
“…The colour of garlic at higher temperature showed more change than at lower temperature due to a greater extent of Maillard reactions 8 . In addition, it can be seen that during weeks 2-8, black garlic treated with 80 °C was tougher, drier and harder than black garlic treated with 60 °C because high temperature accelerates water loss by excessive water evaporation 30 . Therefore, the garlic samples were charcoal-like after 2 weeks of processing at 80 °C and 5 weeks of processing at 60 °C.…”
Section: Effect Of Processing Conditions On Colour Of Black Garlicmentioning
confidence: 99%
“…In addition, www.nature.com/scientificreports/ the decrease in pH can be associated with browning substances formed because of the formation of carboxylic acid substances 41 . A lower pH means that black garlic is more acidic 30 .…”
Section: Antioxidant Activities Treatmentsmentioning
confidence: 99%