Home            Contact us            FAQs
    
      Journal Home      |      Aim & Scope     |     Author(s) Information      |      Editorial Board      |      MSP Download Statistics

     Advance Journal of Food Science and Technology

    Abstract
2015(Vol.7, Issue:9)
Article Information:

The Physicochemical Changes of Black Garlic during Thermal Processing

Mengmeng Lei, Zesheng Zhang, Rui Liu, Min Zhang and Mengying Xu
Corresponding Author:  Min Zhang 
Submitted: August ‎01, ‎2014
Accepted: ‎September ‎13, ‎2014
Published: March 25, 2015
Abstract:
To explore the physicochemical changes of black garlic during the thermal processing steps and further reveal the role of Maillard reaction in the formation mechanism of black garlic. The physicochemical changes including UV-Vis absorbance, fluorescence and color difference were determined. The UV absorbance at 294 nm and browning intensity at 420 nm gradually increased with increasing heating time, while the fluorescence intensity showed a maximum value at the heating time of 3 days. The color value of black garlic increased after heating at 70-80°C for 10 days. These results indicated Maillard reaction was primarily responsible for the formation of black garlic.

Key words:  Black garlic, physicochemical, thermal processing, , , ,
Abstract PDF HTML
Cite this Reference:
Mengmeng Lei, Zesheng Zhang, Rui Liu, Min Zhang and Mengying Xu, . The Physicochemical Changes of Black Garlic during Thermal Processing. Advance Journal of Food Science and Technology, (9): 712-715.
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Information
   Sales & Services
Home   |  Contact us   |  About us   |  Privacy Policy
Copyright © 2024. MAXWELL Scientific Publication Corp., All rights reserved