Does Curing Moisture Content Affect Black Garlic Physiochemical Quality?

This research examined the changes of black garlic (BG) quality attributes when raw materials different initial moisture contents (iMC) were used. Fresh bulbs (cv. Thai) shade-dried for eight weeks at a controlled condition 29 °C and relative humidity (RH) 55% to desired iMC (ranging from ca. 50–70%). BG processing was 75 °C, RH = 80% ten days. After processing, physiological characteristics chemical properties determined. Results illustrated that fresh with higher content (ca. 70%) resulted in dark brown colour, sloppy texture, lesser acidity (pH 4.44), while samples lower iMCs (<50%) gave products completely black, elastic 3.79). The analysed bioactive compounds, as well their antioxidative potentials, suggested longer curing time, functional finished products, possessing total phenolic, flavonoid content, antioxidant activity 15.54 mg/kg dry matter sample, 1.53 95.39%, respectively. Principle component analysis (PCA) active metabolites confirmed sulfur, S-allyl-L-cysteine, among main phytochemicals found BG. In summary, can be achieved by using iMC.