Innovative process for improving functional and sensory quality of black garlic

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-10-17 DOI:10.1016/j.ijgfs.2024.101040

Ganesh Kumar Choupdar , Sukhvinder Pal Singh , Ashish Khandelwal , Eldho Varghese , Rajesh Kumar , Charanjit Kaur

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Abstract

Black garlic (BG) is an aged product high in brown melanoidin pigment and functional quality, however, the long aging process limits its commercial production. The present investigation was undertaken to develop an innovative process for improving the functional quality of BG as well as shortening the aging duration. Peeled garlic was subjected to two pre-treatment steps viz. Freeze-thaw (FT) and blanching (BL) followed by ascorbic acid (AA) infusion and effects were monitored during aging. Non-enzymatic browning, the main visible indicator of MR was significantly (p < 0.05) high in FT garlic due to high infused AA content. The pre-treated garlic showed significantly (p< 0.05) high fructose content (6-7-fold) over the control on the 6th day of aging. The treatment also enhanced the total phenolic content (2.5–3.0-fold) and antioxidant activity (14-fold) while reducing the processing time from 18 to 12 days. The soluble solid content (58.7 °B) and Fast index (fluorescent of advanced Maillard reaction products and soluble tryptophan) was maximum (305.2) in FT garlic on the 12th day. FTIR confirmed a strong peak at 1515 cm⁻¹ depicting the dark nature of the BG subjected to FT. The innovative short process saved 50% of energy in production and was 43% more economical compared to its control counterpart. Overall sensory quality of FT garlic in terms of color, flavour and texture was on par with control except BL sample which showed high stickiness and low score values. Overall results suggest that FT treatment followed by infusion of ascorbic acid accelerated the Maillard reaction (MR), and improved the functional quality of BG.

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提高黑蒜功能和感官质量的创新工艺

黑蒜（BG）是一种陈年产品，含有大量棕色类黑褐素色素，具有很高的功能性品质，但漫长的陈年过程限制了其商业化生产。本研究旨在开发一种创新工艺，以提高黑蒜的功能质量并缩短陈化时间。剥皮大蒜经过两个预处理步骤，即冻融（FT）和焯水（BL），然后注入抗坏血酸（AA），并在陈化过程中监测其效果。非酶促褐变是 MR 的主要可见指标，由于注入的 AA 含量较高，FT 大蒜的非酶促褐变显著较高（p < 0.05）。在陈化的第 6 天，预处理大蒜的果糖含量（p< 0.05）明显高于对照组（6-7 倍）。处理还提高了总酚含量（2.5-3.0 倍）和抗氧化活性（14 倍），同时将处理时间从 18 天缩短到 12 天。在第 12 天，FT 大蒜的可溶性固体含量（58.7 °B）和快速指数（高级 Maillard 反应产物和可溶性色氨酸的荧光）达到最高值（305.2）。傅立叶变换红外光谱（FTIR）证实，在 1515 cm-1 处有一个强烈的峰值，表明经过 FT 处理的 BG 呈深色。与对照组相比，创新的短流程节省了 50%的生产能耗，经济效益提高了 43%。除了 BL 样品表现出较高的粘性和较低的评分值外，FT 大蒜在色泽、风味和质地方面的总体感官质量与对照组相当。总体结果表明，在进行 FT 处理后再注入抗坏血酸，可加速迈拉德反应（MR），并改善 BG 的功能质量。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.