The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic

Fatma KANDEMİRLİ, (Kastamonu Üniversitesi, Mühendislik ve Mimarlık Fakültesi, Biyomedikal Mühendisliği Bölümü, Kastamonu, Türkiye)
Nesrin İÇLİ, (Kastamonu Üniversitesi, Beslenme ve Diyetetik Bölümü, Kastamonu, Türkiye)
Temel Kan BAKIR, (Kastamonu Üniversitesi, Bilim, Sanat ve Mimarlık Fakültesi, Kimya Bölümü, Kastamonu, Türkiye)
Bahar NAZLI, (Kastamonu Üniversitesi, Mühendislik ve Mimarlık Fakültesi, Biyomedikal Mühendisliği Bölümü, Kastamonu, Türkiye)
Serap AYDIN (Kastamonu Üniversitesi, Mühendislik ve Mimarlık Fakültesi, Gıda Mühendislik Bölümü, Kastamonu, Türkiye)
Food and Health
11 1
Yıl: 2020 Cilt: 6 Sayı: 1 Sayfa Aralığı: 1 - 8 Metin Dili: İngilizce DOI: 10.3153/FH20001 İndeks Tarihi: 25-12-2020

The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic

Öz:
Black garlic is obtained by fermentation of fresh garlic in condition under controlled high humidityand temperature.The aim of this study is to investigate the effect of freezing as pre-treatment process on black garlic produced from fresh Kastamonu garlics in terms of various antioxidant activityparameters, phenolic and flavanoid contents, fermentation time and HMF formation. The antioxidant properties analysis results of frozen and non-frozen black garlic samples were shown thathigher than those of white garlic and it was observed that total antioxidant capacity, the total phenolic compound and total flavanaoid content values of black garlics increase with the storage period under fermentation conditions. In addition, frozen garlics were found to have higher totalantioxidant activities on the 25th and 30th days (9.56 mg AE/g and 10.40 mg AE/g, respectively)of the fermentation than the activities of non-frozen garlics the on the 35th day (8.49 mg AE/g) offermentation. The toxic compound HMF formation was found of the frozen sample at as high as110 mg/kg in end of the 35th day. In conclusion, the use of pre-frozen garlics in black garlic production will be more efficient in respect of antioxidant properties and time and cost saving
Anahtar Kelime:

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA Kandemirli F, İÇLİ N, Bakır T, NAZLI B, AYDIN S (2020). The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic. , 1 - 8. 10.3153/FH20001
Chicago Kandemirli Fatma,İÇLİ NESRİN,Bakır Temel Kan,NAZLI BAHAR,AYDIN SERAP The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic. (2020): 1 - 8. 10.3153/FH20001
MLA Kandemirli Fatma,İÇLİ NESRİN,Bakır Temel Kan,NAZLI BAHAR,AYDIN SERAP The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic. , 2020, ss.1 - 8. 10.3153/FH20001
AMA Kandemirli F,İÇLİ N,Bakır T,NAZLI B,AYDIN S The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic. . 2020; 1 - 8. 10.3153/FH20001
Vancouver Kandemirli F,İÇLİ N,Bakır T,NAZLI B,AYDIN S The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic. . 2020; 1 - 8. 10.3153/FH20001
IEEE Kandemirli F,İÇLİ N,Bakır T,NAZLI B,AYDIN S "The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic." , ss.1 - 8, 2020. 10.3153/FH20001
ISNAD Kandemirli, Fatma vd. "The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic". (2020), 1-8. https://doi.org/10.3153/FH20001
APA Kandemirli F, İÇLİ N, Bakır T, NAZLI B, AYDIN S (2020). The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic. Food and Health, 6(1), 1 - 8. 10.3153/FH20001
Chicago Kandemirli Fatma,İÇLİ NESRİN,Bakır Temel Kan,NAZLI BAHAR,AYDIN SERAP The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic. Food and Health 6, no.1 (2020): 1 - 8. 10.3153/FH20001
MLA Kandemirli Fatma,İÇLİ NESRİN,Bakır Temel Kan,NAZLI BAHAR,AYDIN SERAP The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic. Food and Health, vol.6, no.1, 2020, ss.1 - 8. 10.3153/FH20001
AMA Kandemirli F,İÇLİ N,Bakır T,NAZLI B,AYDIN S The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic. Food and Health. 2020; 6(1): 1 - 8. 10.3153/FH20001
Vancouver Kandemirli F,İÇLİ N,Bakır T,NAZLI B,AYDIN S The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic. Food and Health. 2020; 6(1): 1 - 8. 10.3153/FH20001
IEEE Kandemirli F,İÇLİ N,Bakır T,NAZLI B,AYDIN S "The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic." Food and Health, 6, ss.1 - 8, 2020. 10.3153/FH20001
ISNAD Kandemirli, Fatma vd. "The investigation of the effect of freezing pretreatment on properties of black garlic produced from Kastamonu garlic". Food and Health 6/1 (2020), 1-8. https://doi.org/10.3153/FH20001
Sayfa Oluşturulma Tarihi
23-04-2024 16:15

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