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Physicochemical Composition of Baked Garlic
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 4,  2011, pp.575-583
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.4.575
 Title & Authors
Physicochemical Composition of Baked Garlic
Lee, Jae-Joon; Lee, Hyun-Joo;
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 Abstract
This study was conducted to investigate the major chemical components of dried baked garlic powder. The proximate compositions of baked garlic powder as a dry-matter basis were 5.30% moisture, 36.89% crude protein, 12.60% crude fat, 4.36% crude ash, 2.88% dietary tiber, and 37.97% carbohydrate, respectively. The major free sugars were identified as fructose and galactose. In the analysis of the total amino acids, 18 kinds of components were isolated from baked garlic powder. The essential amino acid contained in baked garlic powder accounted for 36.60% of total amino acids, while the non-essential amino acids accounted for 63.40%. The major unsaturated fatty acids of total lipids were linoleic acid. The ratio of polyunsaturated fatty acids to saturated fatty acids (P/S ratio) was 5.77. Oxalic acid was the major organic acids. The contents of vitamin A, C, and E were 0.064, 1.452, and 0.037 mg%, respectively. The mineral contents of baked garlic powder were greater, in order of K>Mg>Ca>Na>Zn>Fe. The total polyphenol, flavonoids and thiosulfates contents of baked-garlic ethanol extract were mg/100 g, mg/100 g and OD/g, respectively.
 Keywords
baked garlic;proximate composition;essential fatty acid;total thiosulfates;
 Language
Korean
 Cited by
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