%0 Journal Article
%T Comparison of processing technology on quality of ˇ°Labaˇ± garlic products
%A Dan Wang
%A Long Xie
%A Min Zhang
%A Siwen Guo
%A Wenting Zhao
%A Xiaoyan Zhao
%A Yue Ma
%A Yuwei Zhao
%J CyTA - Journal of Food
%D 2019
%R https://doi.org/10.1080/19476337.2018.1564795
%X ABSTRACT In order to comparison of processing technology on quality of ˇ°Labaˇ± garlic products, the garlic was dipped in acetic acid and fumigated by acetic acid with carbon dioxide, CO2, respectively, until became green. The pigment formation, texture characteristics, and bioactivities of ˇ°Labaˇ± garlic was investigated. Garlic fumigated by acetic acid with 80% CO2 exhibited the most discoloration, while the hardness and pigment bioavailability of garlic fumigated by acetic acid with 20% CO2 presented the highest value. Correlation test showed that scavenging rate of DPPHˇ¤ of garlic products is highly dependent on allicin content, while showed a good negative correlation between allicin content and blue, yellow pigments. Though formation of new pigments, the scavenging rate of DPPHˇ¤ decreased indicating that pigments of ˇ°Labaˇ± garlic exhibited much poorer clearance rate of DPPHˇ¤ than allicin. In summary, ˇ°Labaˇ± garlic fumigated with acetic acid and 20% CO2 showed the best quality
%U https://www.tandfonline.com/doi/full/10.1080/19476337.2018.1564795