Preparation and storability of garlic powder
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Date
2009
Authors
Journal Title
Journal ISSN
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Publisher
CCSHAU
Abstract
The present investigation entitled “Preparation and
storability of garlic powder” was carried out with the objectives to study
the effect of slicing and flaking of garlic on the drying kinetics and
quality. The effect of PEF (Pulsed Electric Field) treatment and the
packaging material on the storability of garlic powder were also studied.
The fresh garlics were analyzed for proximate analysis. Garlics were
then dehydrated and analyzed for drying rate, dehydration ratio,
rehydration ratio. Then dehydrated garlics were ground into fine
powder and analyzed for bulk density, hunterlab (L*a*b*) values, total
sugars and the organoleptic quality. It was found that fresh peeled
garlics contained moisture-63.78 percent, protein-5.99 percent, ash-1.91 percent, fat-1.75 percent, crude fiber-1.13 percent and
carbohydrates-25.44.
Garlic slices and flakes were prepared and different
treatment viz., control (without PEF treatment) and PEF (9000V) were
given to the samples of garlic. After the pre-treatment, the samples
(slices and flakes) were dried in a tray drier at 600C temperature. Then
dehydrated garlic were ground into fine powder and packed into LDPE
(low density polythene), aluminium foil laminate and glass bottle
(amber colour) for storage and were analysed for total sugars, bulk
density and organoleptic quality to evaluate the product quality.
PEF (9000V) was done for inactivation of micro-organism
and enzymes which cause spoilage in the product and increase the
shelf-life of the product. PEF treatment resulted in the increase of
drying rate and faster removal of the moisture.
Three packaging materials were used to pack the garlic
powder. There was no significant effect of packaging materials and
pre-treatment on the bulk density of garlic powder. L* (lightness) value
was good for PEF treated samples and for samples which were packed
in aluminium foil laminate and glass bottle (amber colour). The
organoleptic score for garlic powder was found good for PEF treated
samples and for samples packed in aluminium foil laminate and glass
bottle (amber colour).
Description
Keywords
Insecticides, Peaches, Oils, Pesticides, Fruits, Biological interaction, Diseases, Biological phenomena, Yields, Plant extracts