期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 55, 期 1, 页码 397-402出版社
ELSEVIER
DOI: 10.1016/j.lwt.2013.05.006
关键词
Black garlic; Heat-treated garlic; S-Allyl cysteine; Antioxidant activity
资金
- Uiseong Black Garlic Farming Association of Korea
- Korea University
This study aimed to investigate the effects of temperature on the black garlic manufacturing process. The moisture content, pH, browning intensity, S-allyl cysteine (SAC) content and antioxidant activity, including DPPH radical scavenging activity and reducing power, were determined. The moisture content of garlic gradually decreased throughout the heating process. The rate of moisture removal was higher at high temperatures compared with low temperatures. The pH also decreased more significantly in garlic heated at high temperatures. The browning intensity increased with increasing temperature. The SAC contents of black garlic were significantly different according to heating temperature; the garlic samples heated at a low temperature had a higher SAC contents. Antioxidant activity, as determined by the DPPH radical scavenging activity and reducing power, increased when the garlic was exposed to higher temperatures. (C) 2013 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据