FARKLI KONSANTRASYONLARDA SİYAH SARIMSAK KULLANILARAK ÜRETİLEN PASTIRMA ÇEMEN MACUNUNUN FİZİKOKİMYASAL, ANTİOKSİDAN, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ

This study aims were to evaluate the effects of using different concentrations (10%, 15%, 20%) black garlic (BG) as an alternative fresh on physicochemical, antioxidant, textural and sensory properties pastırma cemen paste (CP), determine most appropriate amount BG in terms consumer acceptance bioactive properties. The addition at increasing concentration decreased moisture, pH, colour (L*, a*, b*), firmness stickiness values CP compared control with garlic. While total phenolics antioxidant activity increased BG, highest having 20% BG-added group. On other hand, considering parameters odour, taste, spreadability general appreciation, 15% group was appreciated. As a result, can be used increase CP's acceptability