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Physicochemical Characteristics of Red Garlic During Processing
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 6,  2011, pp.898-906
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.6.898
 Title & Authors
Physicochemical Characteristics of Red Garlic During Processing
Kang, Min-Jung; Yoon, Hwan-Sik; Jeong, Seong-Hun; Sung, Nak-Ju; Shin, Jung-Hye;
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 Abstract
Physicochemical and physiological characteristics of red garlic were investigated in each of the four steps of its processing, and were compared with those of fresh and black garlic. With the progress in processing, the lightness value of the external and internal colors of the red garlic significantly decreased. The hardness was highest in the fresh garlic and lowest in the black garlic. During processing, the red garlic tended to become hard. The crudeprotein and ash contents were highest in the red garlic (step 4), but its moisture content was the lowest. The crudelipid content of the red garlic was lower than that of the fresh garlic. The pH of the red garlic showed little difference from that of the fresh garlic, but the black garlic was significantly, acidified. The acidity and pH contradicted each other : the black garlic had the highest acidity, and the acidity of the red garlic was within the low range. The fresh garlic had the lowest in reducing-sugar content, but such content was significantly increased in the red garlic and black garlic. Six kinds of organic acid were detected in the fresh garlic, and the same contents were also quantified in the red garlic until third step. In step 4, malic acid was not detected in the red garlic. Acetic and citric acid were only in the black garlic. S-allyl cysteine content of the red garlic was mg/100 g, similar to that of the black garlic ( mg/100 g).
 Keywords
red garlic;physicochemical activity;physiological activity;
 Language
Korean
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