EFFECT OF THERMAL TREATMENT ON THE QUALITY OF BLACK GALIC PRODUCED FROM PHAN RANG’S NATURAL FRESH MATERIAL

Authors

  • Nguyen Thi Nguyen Hochiminh City University of Natural Resources and Environment
  • Phan Ngoc Hoa
  • Le Thi Thu Thao
  • Phan Dinh Tuan

DOI:

https://doi.org/10.15625/0866-708X/55/1/9014

Keywords:

black garlic, incubation, thermal treatment, antioxidant activity, reduction capacity

Abstract

Black garlic is a product from the natural fresh garlic, produced by maturing in an environment of enough moisture for a long period. Black garlic contains phenolic, flavonoid and much higher antioxidant activity than that of the natural one. This study is aiming at determining the influence of maturing temperature and retention time to the transformation of the natural fresh garlic into the black one. Influence of moisture, pH, concentration of phenolic, flavonoid, antioxidant activity and the organoleptic properties of the black garlic were investigated at the temperatures of 60, 70, 80 °C during the incubation period of 10, 20, 30 and 40 days. It was shown that moisture and pH decrease while handling temperature increasing and prolonged incubation period. The content of amino acid, phenolic compounds, flavonoids reached their highest values of 5.752 mg/g, 8534 μg GAE/g dry matter and 492.41 μg GE/g dry matters, correlatively, at the temperature of 60 °C in 30 days. The antioxidant activity determined by DPPH technique as well as the reduction capacity got the highest value at the temperature of 60 °C in the incubation period of 30 days. In comparition with raw fresh garlic, the black onec incubated at 60 °C in 30 days has super high phenolic components, flavonoids as well as the antioxidant activity. The produced black garlic is of soft structure, no pungent smell, sweet and sour tastes, appropriate for regular use.

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Published

2017-02-17

How to Cite

Nguyen, N. T., Hoa, P. N., Thao, L. T. T., & Tuan, P. D. (2017). EFFECT OF THERMAL TREATMENT ON THE QUALITY OF BLACK GALIC PRODUCED FROM PHAN RANG’S NATURAL FRESH MATERIAL. Vietnam Journal of Science and Technology, 55(1), 29. https://doi.org/10.15625/0866-708X/55/1/9014

Issue

Section

Natural Products