Počet záznamů: 1
The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic
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SYSNO ASEP 0549731 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve WOS Název The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic Tvůrce(i) Bedrníček, J. (CZ)
Laknerová, I. (CZ)
Lorenc, F. (CZ)
Moraes, P.P.D. (BR)
Jarošová, M. (CZ)
Samková, E. (CZ)
Tříska, Jan (UEK-B) RID, ORCID, SAI
Vrchotová, Naděžda (UEK-B) RID, SAI, ORCID
Kadlec, J. (CZ)
Smetana, P. (CZ)Celkový počet autorů 10 Číslo článku 2703 Zdroj.dok. Foods. - : MDPI
Roč. 10, č. 11 (2021)Poč.str. 17 s. Jazyk dok. eng - angličtina Země vyd. CH - Švýcarsko Klíč. slova allium-sativum l. ; antioxidant properties ; compositional changes ; bioactive compounds ; phenolic content ; identification ; capacity ; garlic ; ageing process ; antioxidant activity ; bioactive compounds ; organoleptic properties ; pHPLC-MS/MS analysis/p ; MS analysis Vědní obor RIV GM - Potravinářství Obor OECD Food and beverages CEP EF16_019/0000797 GA MŠMT - Ministerstvo školství, mládeže a tělovýchovy Výzkumná infrastruktura CzeCOS III - 90123 - Ústav výzkumu globální změny AV ČR, v. v. i. Způsob publikování Open access Institucionální podpora UEK-B - RVO:86652079 UT WOS 000727138100001 EID SCOPUS 85119084668 DOI 10.3390/foods10112703 Anotace Black garlic (BG) is a product originating from fresh garlic (FG) and substantially differs in many aspects from FG due to the process called ageing. During this thermal process, the health-promoting properties of FG are enhanced, and the sensory traits are altered. However, very little is known about how the physicochemical properties of different FG varieties affect these properties of BG. Thus, the aim of this study was to investigate the influence of seven FG varieties subjected to the thermal process on the physicochemical parameters of BG. To prepare the BG samples, a fifteen-day ageing process involving a temperature gradient ranging from 30 to 82 & DEG-C was used. It was found that the antioxidant activity, the total polyphenol content, and the total soluble solids increased during ageing, while the pH level, moisture content, and lightness decreased in all the garlic varieties. The varieties of garlic differed in the studied traits significantly, both before (FG) and after ageing (BG). In the sensory analysis, significant differences between the BG varieties were observed only in the pleasantness of texture, while the remaining sensory descriptors (pleasantness of color, odor, taste and intensity of the garlic aroma, and overall acceptability) were not affected by variety. The correlations suggest that most of the FG's studied parameters in this study do not correlate with the properties of BG and cannot be used for the prediction of the quality of BG. Additionally, HPLC-MS/MS analysis revealed substantial changes in the composition of low molecular compounds. Pracoviště Ústav výzkumu globální změny Kontakt Nikola Šviková, svikova.n@czechglobe.cz, Tel.: 511 192 268 Rok sběru 2022 Elektronická adresa https://www.mdpi.com/2304-8158/10/11/2703
Počet záznamů: 1