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dc.contributor.authorPiyachat Sunantaen_US
dc.contributor.authorTanachai Pankasemsuken_US
dc.contributor.authorKittisak Jantanasakulwongen_US
dc.contributor.authorThanongsak Chaiyasoen_US
dc.contributor.authorNoppol Leksawasdien_US
dc.contributor.authorYuthana Phimolsiripolen_US
dc.contributor.authorPornchai Rachtanapunen_US
dc.contributor.authorPhisit Seesuriyachanen_US
dc.contributor.authorSarana Rose Sommanoen_US
dc.description.abstractThis research examined the changes of black garlic (BG) quality attributes when raw materials of different initial moisture contents (iMC) were used. Fresh garlic bulbs (cv. Thai) were shade-dried for eight weeks at a controlled condition at 29 °C and relative humidity (RH) of 55% to the desired iMC (ranging from ca. 50-70%). BG processing was at 75 °C, RH = 80% for ten days. After processing, physiological characteristics and chemical properties of garlic were determined. Results illustrated that fresh garlic with higher moisture content (ca. 70%) resulted in BG of a dark brown colour, sloppy texture, and lesser acidity (pH = 4.44), while samples with lower iMCs (<50%) gave products that were completely black, elastic in texture, and with higher acidity (pH = 3.79). The analysed bioactive compounds, as well as their antioxidative potentials, suggested that the longer the curing time, the higher the functional properties of the finished products, possessing a total phenolic, total flavonoid content, and antioxidant activity of 15.54 mg/kg dry matter sample, 1.53 mg/kg dry matter sample, and 95.39%, respectively. Principle component analysis (PCA) of active metabolites confirmed that sulfur, S-allyl-L-cysteine, and flavonoid were among the main phytochemicals found in the BG. In summary, higher quality BG can be achieved by using raw materials of lower iMC.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.titleDoes curing moisture content affect black garlic physiochemical quality?en_US
article.volume7en_US Mai Universityen_US
Appears in Collections:CMUL: Journal Articles

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