Black Garlic (Allium sativum) Production: Physical and Chemical Changes During Production
Küçük Resim Yok
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sidas Medya A.S.
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Black garlic is obtained by keeping white garlic under controlled environment at 45-90°C temperature and 50-90% relative humidity until black color is obtained. During production, significant changes occur in physicochemical properties such as color, pH value, dry matter, reducing sugar content and nutritional value due to Maillard and enzymatic reactions. An increase in its antioxidant activity in comparison to white garlic makes it more preferable for health. Time required for producing black garlic, which is between 30 and 90 days, causes high energy consumption and time loss. In this review, scientific studies on physicochemical changes, production technology and applications used to increase production efficiency during black garlic production are summarized. © 2022 Sidas Medya A.S.. All Rights Reserved.
Açıklama
Anahtar Kelimeler
Black garlic, Black garlic production, Maillard reaction
Kaynak
Akademik Gida
WoS Q Değeri
Scopus Q Değeri
Q4
Cilt
20
Sayı
4
