Effect of different drying techniques and packaging materials on garlic (Allium sativum) powder

Garlic (Allium sativum L.) powder is a convenience product commonly used in domestic and commercial food preparations. The present study was carried out 2019–20 at Enthkedi, Bhopal, Madhya Pradesh to demonstrate the effect of different drying techniques, viz. shade (~32oC), S1; oven (50ºC, 6–8 h), S2; microwave (800W, 4 min), S3; solar (10 S4; on (un)treated garlic cloves with respect quality characteristics powder. were blanched boiling water for 10–15 sec followed by dipping 0.2% potassiummeta-bisulphite (KMS) 5 min room temperature, this treated sample (T1). samples untreated (T2) subjected techniques evaluation terms recovery, rehydration ratio, cutting strength, colour, titratable acidity ascorbic acid content. Full factorial completelyrandomized design adopted experiments. It observed that across all responses S1 S4 did not have any significant (P<0.05) effect, while T1 T2 rendered difference responses. hardness dried (51.87N) clove significantly more than (32.48N). Dried evaluated parameters (ascorbic acid, acidity) overall acceptability which found best under condition. Microbiological parameters, total viable fungal colony packaging material (LDPE, PE, multilayered) stored over period 60 90 days. Multilayered (S2) be most acceptable safe.