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- W4206586136 abstract "Abstract Black garlic is a type of heat-treated garlic for which the traditional process is extremely simple but it is very time-consuming, taking more than one month. The purpose of this research was to reduce the processing time of black garlic. A novel processing including soaking and freezing was applied for the pre-treatment of the garlic. The effects of two temperatures (60 and 80 °C) and two relative humidities (65 and 80% RH) were investigated to find the optimum conditions for black garlic production. The optimum conditions for black garlic production were pre-treatment using CaCl 2 soaking followed by freezing before being further incubated at 80 °C and 80% RH for 1 week. This optimal condition produced black garlic with high antioxidant activity as 5,390 and 25,421 mg Trolox/100 g dry weight for DPPH and ABTS assays, respectively. However, the incubation process at 60 °C and 65% RH provided golden garlic with the highest S-allylcysteine (SAC) content by about 1,772 mg/100 g dry weight. This novel process shortened the processing time of black garlic by about four times and provided a new processed garlic product called “golden garlic”." @default.
- W4206586136 created "2022-01-25" @default.
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- W4206586136 date "2022-01-03" @default.
- W4206586136 modified "2023-09-30" @default.
- W4206586136 title "The Shortest Innovative Process of Black And Golden Garlic For Enhancing The S-Allylcysteine Content And Antioxidant Activity" @default.
- W4206586136 doi "https://doi.org/10.21203/rs.3.rs-1192931/v1" @default.
- W4206586136 hasPublicationYear "2022" @default.
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