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An analysis of the changes on intermediate products during the thermal processing of black garlic.
Food Chem. 2018 Jan 15; 239:56-61.FC

Abstract

The thermal processing of black garlic was simulated. Fresh garlic was incubated at 55°C with 80% humidity and sampled every 5 or 10days. The changes in relevant products were as follows: the fructan content was decreased by 84.79%, and the fructose content was increased by 508.11%. The contents of Maillard reaction intermediate products were first increased and then decreased. The colour of garlic gradually became dark and the pH decreased from 6.13 to 4.00. By analyzing these changes, the mechanism of black garlic formation and the changes on the Maillard reaction were revealed. The sweetness of black garlic resulted mainly from the fructose that was produced, and the black colour was largely due to the Maillard reaction between fructose/glucose and amino acids. An understanding of this process is useful to explain the formation mechanism of black garlic and could lead to better control of the quality of black garlic.

Authors+Show Affiliations

College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: wjcau17@163.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28873605

Citation

Yuan, Heng, et al. "An Analysis of the Changes On Intermediate Products During the Thermal Processing of Black Garlic." Food Chemistry, vol. 239, 2018, pp. 56-61.
Yuan H, Sun L, Chen M, et al. An analysis of the changes on intermediate products during the thermal processing of black garlic. Food Chem. 2018;239:56-61.
Yuan, H., Sun, L., Chen, M., & Wang, J. (2018). An analysis of the changes on intermediate products during the thermal processing of black garlic. Food Chemistry, 239, 56-61. https://doi.org/10.1016/j.foodchem.2017.06.079
Yuan H, et al. An Analysis of the Changes On Intermediate Products During the Thermal Processing of Black Garlic. Food Chem. 2018 Jan 15;239:56-61. PubMed PMID: 28873605.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - An analysis of the changes on intermediate products during the thermal processing of black garlic. AU - Yuan,Heng, AU - Sun,Linjuan, AU - Chen,Min, AU - Wang,Jun, Y1 - 2017/06/15/ PY - 2017/02/07/received PY - 2017/05/05/revised PY - 2017/06/13/accepted PY - 2017/9/7/entrez PY - 2017/9/7/pubmed PY - 2017/11/29/medline KW - Amadori compounds KW - Black garlic KW - Fructose (PubChem CID: 5984) KW - Fructosylproline (PubChem CID: 119856) KW - Fructosylvaline (PubChem CID: 71316981) KW - Fructosylvaline (PubChem CID: 71777427) KW - Glucose (PubChem CID: 107526) KW - Heyns compounds KW - Sucrose (PubChem CID: 5988) KW - Sugar KW - Thermal processing SP - 56 EP - 61 JF - Food chemistry JO - Food Chem VL - 239 N2 - The thermal processing of black garlic was simulated. Fresh garlic was incubated at 55°C with 80% humidity and sampled every 5 or 10days. The changes in relevant products were as follows: the fructan content was decreased by 84.79%, and the fructose content was increased by 508.11%. The contents of Maillard reaction intermediate products were first increased and then decreased. The colour of garlic gradually became dark and the pH decreased from 6.13 to 4.00. By analyzing these changes, the mechanism of black garlic formation and the changes on the Maillard reaction were revealed. The sweetness of black garlic resulted mainly from the fructose that was produced, and the black colour was largely due to the Maillard reaction between fructose/glucose and amino acids. An understanding of this process is useful to explain the formation mechanism of black garlic and could lead to better control of the quality of black garlic. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/28873605/An_analysis_of_the_changes_on_intermediate_products_during_the_thermal_processing_of_black_garlic_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(17)31061-0 DB - PRIME DP - Unbound Medicine ER -
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