Research Article | OPEN ACCESS
The Physicochemical Changes of Black Garlic during Thermal Processing
1, 2Mengmeng Lei, 2Zesheng Zhang, 2Rui Liu, 2Min Zhang and 2Mengying Xu
1College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002
2Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin 300457, China
Advance Journal of Food Science and Technology 2015 9:712-715
Received: 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.
Keywords:
Black garlic, physicochemical, thermal processing,
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Competing interests
The authors have no competing interests.
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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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