“Effect of foaming agents and drying temperature on quality characteristics of garlic powder”
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Date
2020-01
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Sher-e-Kashmir University of Agricultural Sciences andTechnology of Jammu, Jammu
Abstract
The present investigation entitled “Effect of foaming agents and drying temperature on quality characteristics of garlic powder” was carried out in the division of Food Science and Technology, SKUAST- Jammu during 2018-2019. Garlic was peeled and converted into paste with the addition of foaming agents viz. Glycerol monostearate and Xanthan gum. The study comprised of the following treatments: T1 (Control), T2 (1% Glycerol monostearate), T3 (2% Glycerol monostearate), T4 (3% Glycerol monostearate), T5 (0.5% Xanthan gum), T6 (1% Xanthan gum) and T7 (1.5% Xanthan gum). The foamed garlic paste was dried at 50 and 60oC and converted into powder. The foam mat dried garlic powder was packed in polypropylene bags and stored under ambient conditions followed by analysis at a regular interval of 30 days upto three months to ascertain the changes in physical, chemical, microbiological and sensory quality parameters. In case of both drying temperatures (50 and 60 oC) minimum mean bulk density of 0.357 and 0.352 (g/ml), were observed in T4 (3% Glycerol monostearate) and water activity of 0.492 and 0.481 were observed in T7 (1.5% Xanthan gum). However, T4 (3% Glycerol monostearate) recorded the lowest mean crude fibre content of 1.60 and 1.55 per cent and T7 (1.5% Xanthan gum) recorded the lowest mean moisture content of 4.05 and 3.77 per cent, protein content of 13.57 and 13.51 per cent. Sensory evaluation of foam mat dried garlic powder revealed that T3(2% Glycerol monostearate) recorded the highest mean score for colour (8.20 and 8.12), texture (8.12 and 8.02), aroma (8.42 and 8.24) and overall acceptability (8.22 and 8.11) when dried at 50 and 60oC, respectively. No microbial spoilage was detected upto 90 days of storage.
In general bulk density, water activity and moisture content increased whereas, protein content, ascorbic acid content, crude fibre content, calcium content, antioxidant activity and total phenol content decreased during storage. Overall, foam mat dried garlic powder prepared using(2% Glycerol monostearate) was adjudged as best forretaining quality attributes, enhanced shelf life and higher overall acceptability scores.
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