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Effects of temperature on the quality of black garlic.
J Sci Food Agric. 2016 May; 96(7):2366-72.JS

Abstract

BACKGROUND

Black garlic is a type of garlic product that is generally produced by heating raw garlic at high temperature with controlled humidity for more than 30 days. Black garlic has appeared on the market for many years. It is crucial to investigate the characteristics of quality formation of black garlic during processing at various temperatures.

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 decreased gradually during thermal processing of various temperatures. Reducing sugar, 5-hydroxymethylfurfural, total phenols, total acids contents and browning increased. The changing rate of quality indicators and flavour of black garlic varied at different temperatures. 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 70 °C might facilitate formation of good quality and flavour of black garlic during processing.

CONCLUSION

Temperature had a remarkable impact on the quality and flavour of black garlic. © 2015 Society of Chemical Industry.

Authors+Show Affiliations

College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, People's Republic of China.College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, People's Republic of China.College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, People's Republic of China.College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, People's Republic of China.College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, People's Republic of China.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26212875

Citation

Zhang, Xinyan, et al. "Effects of Temperature On the Quality of Black Garlic." Journal of the Science of Food and Agriculture, vol. 96, no. 7, 2016, pp. 2366-72.
Zhang X, Li N, Lu X, et al. Effects of temperature on the quality of black garlic. J Sci Food Agric. 2016;96(7):2366-72.
Zhang, X., Li, N., Lu, X., Liu, P., & Qiao, X. (2016). Effects of temperature on the quality of black garlic. Journal of the Science of Food and Agriculture, 96(7), 2366-72. https://doi.org/10.1002/jsfa.7351
Zhang X, et al. Effects of Temperature On the Quality of Black Garlic. J Sci Food Agric. 2016;96(7):2366-72. PubMed PMID: 26212875.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of temperature on the quality of black garlic. AU - Zhang,Xinyan, AU - Li,Ningyang, AU - Lu,Xiaoming, AU - Liu,Pengli, AU - Qiao,Xuguang, Y1 - 2015/09/03/ PY - 2015/02/15/received PY - 2015/07/20/revised PY - 2015/07/20/accepted PY - 2015/7/28/entrez PY - 2015/7/28/pubmed PY - 2017/1/5/medline KW - black garlic KW - flavour KW - processing KW - quality KW - temperature SP - 2366 EP - 72 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 96 IS - 7 N2 - BACKGROUND: Black garlic is a type of garlic product that is generally produced by heating raw garlic at high temperature with controlled humidity for more than 30 days. Black garlic has appeared on the market for many years. It is crucial to investigate the characteristics of quality formation of black garlic during processing at various temperatures. 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 decreased gradually during thermal processing of various temperatures. Reducing sugar, 5-hydroxymethylfurfural, total phenols, total acids contents and browning increased. The changing rate of quality indicators and flavour of black garlic varied at different temperatures. 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 70 °C might facilitate formation of good quality and flavour of black garlic during processing. CONCLUSION: Temperature had a remarkable impact on the quality and flavour of black garlic. © 2015 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/26212875/Effects_of_temperature_on_the_quality_of_black_garlic_ L2 - https://doi.org/10.1002/jsfa.7351 DB - PRIME DP - Unbound Medicine ER -