Abstract
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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:
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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, , , ,
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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.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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