首页|Ohmic heating pretreatment accelerates black garlic processing

Ohmic heating pretreatment accelerates black garlic processing

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  • NSTL
  • Elsevier
Black garlic (BG) is obtained by the Maillard reaction under controlled conditions of temperature and humidity. This study describes the traditional processing (TT-BG) and the use of ohmic heating (OH) as pre-treatment (OHBG) to improve time processing. Physicochemical composition and sensory properties were of particular interest in this study. The OH as a pretreatment causes the hydrolysis of fructans to fructose, which are degraded during storage under traditional treatment conditions (70 degrees C/94% RH) through the Maillard reaction causing the faster formation of compounds responsible for the color of black garlic compared to black garlic without pre-treatment. This reaction cuts down the time to attain the characteristic color of black garlic from 30 to 12 days. The 5hydroxymethyl-2-furaldehyde (HMF) content was 3.6 times higher in OH-BG than in TT-BG. The polyphenol content and antioxidant capacity did not show differences between TT-BG and OH-BG, but their levels were superior to commercial sample. Both products (OH-BG and TT-BG) were sweet (36.8 and 31.6 degrees Bx, respectively) and had an excellent organoleptic acceptance (75 and 70%). These results highlight the potential of ohmic heating pretreatment in reducing the time to obtain good quality BG.

Black garlicOhmic heatingFructan hydrolysesSensory quality5-Hydroxymethyl-2-furaldehyde

Rios-Rios, K. L.、Gaytan-Martinez, M.、Rivera-Pastrana, D. M.、Morales-Sanchez, E.、Villamiel, M.、Montilla, A.、Mercado-Silva, E. M.、Vazquez-Barrios, M. E.

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Univ Autonoma Queretaro, Sch Chem, Programa Posgrad Alimentos Ctr Republ PROPAC, Res & Grad Studies Food Sci, Ctr Univ Cerro Campanas S-N, Queretaro 76000, Mexico

Inst Politecn Nacl, CICATA IPN Unidad Queretaro, Cerro Blanco 141, Santiago De Queretaro 76090, Mexico

UAM, CSIC, Inst Invest Ciencias Alimentac CIAL, C Nicolas Cabrera 9,Campus Univ Autonoma Madrid, Madrid 28049, Spain

2021

10.1016/j.lwt.2021.112218

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.151
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