Kai-Hui Chan, Chao-Kai Chang, Mohsen Gavahian, Bara Yudhistira, Shella Permatasari Santoso, Kuan-Chen Cheng, Chang-Wei Hsieh
Black garlic (BG) is an emerging derivative of fresh garlic with enhanced nutritional properties. This study aimed to develop functional BG products with good consumer acceptance. To this end, BG was treated with freezing (F-BG), ultrasound (U-BG), and HHP (H-BG) to assess its sensory and functional properties. The results showed that F-BG and H-BG had higher S-allyl-cysteine (SAC), polyphenol, and flavonoid contents than BG. H-BG and F-BG displayed the best sensory quality after 18 days of aging, while 5-hydroxymethylfurfural (5-HMF), SAC, and polyphenols were identified as the most influential sensory parameters. Moreover, the F-BG and H-BG groups achieved optimal taste after 18 days, as opposed to untreated BG, which needed more than 24 days. Therefore, the proposed approaches significantly reduced the processing time while enhancing the physical, sensory, and functional properties of BG. In conclusion, freezing and HHP techniques may be considered promising pretreatments to develop BG products with good functional and sensory properties. © 2022 by the authors.
Department of Food Science and Biotechnology, National Chung Hsing University, 14, 5 Xingda Rd., South Dist., Taichung City, 40227, Taiwan; Department of Food Science, National Pingtung University of Science and Technology, Pingtung, 91201, Taiwan; Department of Food Science and Technology, Sebelas Maret University, Surakarta City, 57126, Indonesia; Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya, 60114, Indonesia; Department of Chemical Engineering, National Taiwan University of Science and Techology, Daan Dist., Taipei, 10607, Taiwan; Institute of Biotechnology, National Taiwan University, Taipei, 10617, Taiwan; Graduate Institute of Food Science Technology, National Taiwan University, Taipei, 10617, Taiwan; Department of Optometry, Asia University, Taichung City, 413305, Taiwan; Department of Medical Research, China Medical University Hospital, Taichung City, 404333, Taiwan
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