Comparison of processing technology on quality of “Laba” garlic products

Abstract

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.

Keywords

• “laba” garlic
• greening
• texture
• allicin
• bioavailability