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Comparison of processing technology on quality of "Laba" garlic products

文献类型： 外文期刊

作者： Ma, Yue 1 ; Guo, Siwen 1 ; Zhao, Xiaoyan 1 ; Zhao, Wenting 1 ; Xie, Long 1 ; Zhang, Min 2 ; Zhao, Yuwei 2 ; Wang, Dan 1 ;

作者机构： 1.Minist Agr & Rural Affairs, Beijing Vegetable Res Ctr, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Key Lab Vegetable Postharvest Proc,Beijing Acad A, Beijing 100097, Peoples R China

2.Longda Food Grp Co LTD, Huantai, Shandong, Peoples R China

关键词： "Laba" garlic; greening; texture; allicin; bioavailability

期刊名称：CYTA-JOURNAL OF FOOD （ 影响因子：2.255； 五年影响因子：2.381 ）

ISSN： 1947-6337

年卷期： 2019 年 17 卷 1 期

页码：

收录情况： SCI

摘要： In order to comparison of processing technology on quality of Laba garlic products, the garlic was dipped in acetic acid and fumigated by acetic acid with carbon dioxide, CO2, respectively, until became green. The pigment formation, texture characteristics, and bioactivities of Laba garlic was investigated. Garlic fumigated by acetic acid with 80% CO2 exhibited the most discoloration, while the hardness and pigment bioavailability of garlic fumigated by acetic acid with 20% CO2 presented the highest value. Correlation test showed that scavenging rate of DPPH of garlic products is highly dependent on allicin content, while showed a good negative correlation between allicin content and blue, yellow pigments. Though formation of new pigments, the scavenging rate of DPPH decreased indicating that pigments of Laba garlic exhibited much poorer clearance rate of DPPH than allicin. In summary, Laba garlic fumigated with acetic acid and 20% CO2 showed the best quality.

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