Effect of Temperature Conditions on the Physicochemical Quality of Aged Black Garlic
Jung-Hye Shin, Min-Jung Kang, Bo Hyun Lee, Dawon Kang · 2024
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Description
Jung-Hye Shin, Min-Jung Kang, Bo Hyun Lee, and Dawon Kang test how heat patterns during aging shape the quality of black garlic, in a study from 2024. Black garlic is fresh garlic aged warm and damp until it turns dark and sweet. The team compared a slow heat ramp with a fast one. They tracked color, hardness, moisture, and key health compounds over the aging run.
The slow ramp raised plant compounds and sugars more by the mid-point. The fast ramp kept far more of a prized sulfur compound by the end. Color shifts ran deeper under the slow ramp, while the fast ramp held moisture better. The authors say the choice of ramp should follow the target product. Slow suits sweet, rich bulbs, while fast suits bulbs sold for that sulfur compound.
Catalog record
| CREATOR | Jung-Hye Shin, Min-Jung Kang, Bo Hyun Lee, Dawon Kang |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 33 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |