Kısa Süreli Depolamanın Siyah Sarımsak Başları ve Soyulmuş Dişlerinin Fizikokimyasal Kalitesindeki Rolü

Black garlic is produced by fermentation of raw under controlled conditions with high humidity and temperature. To date, many studies have been carried out on processing technology black but little known about the storage conditions, which are main indicators for affecting food quality garlic. Also knowing proper essential to meet requirements global domestic markets. Therefore, research aimed determine effects short-term periods (21 days) physicochemical bulbs peeled cloves during at 4 °C 55-70% relative in kraft paper bags. During period, soluble solids content, pH, browning intensity (L*), color (a*, b*), titratable acidity (citric lactic acid), water activity, antioxidant capacity, total phenolic content were analyzed. As a result, as had positive effect (a*), citric acid. Moreover, capacity maintained stored period. Storage clove was only effective b* value. In general, this demonstrated that conducted did not lead detrimental changes attributes More needed explain different