Evaluation of physicochemical, bioactive, and sensory properties in the production of black garlic (Allium sativum L.)
Keywords:
sensory acceptability; fermented garlic; black garlic; phenolic compounds.Abstract
Currently the health benefits provided by the consumption of garlic are known, however, there is a part of the population that dislikes its consumption mainly due to digestive and taste discomfort. In this sense, postharvest processes have been designed in garlic to modify its undesirable sensory properties and provide benefit value; such is the case of the production of black garlic (AN). The objective was to standardize AN production in the Chonajos company, and to evaluate its physicochemical properties, phenolic compounds, and sensory acceptance. Three different temperature curves were evaluated to obtain AN. Through a sensory test, temperature curve No 2 was chosen, which showed the greatest acceptability in the panelists and was used as the AN standardization process. During standardization process, the content of Total Soluble Solids (TSS), pH, color, and Total Phenolic Compounds (CFT) were evaluated. The results of the standardization of the AN obtaining process provide 8.49±0.27 mEAG/g BS of CFT, with 51.56° Brix of SST, and pH of 3.44; In addition, the AN acquired the characteristic color of the product, and therefore a decrease in the CIEL*a*b* parameters respect to AF. As for the sensory analysis, a sweet taste and creamy texture were described in AN compared to fresh garlic (AF). It is concluded that the AN standardization process allows obtaining a product with better nutraceutical qualities and greater sensory acceptability respect to AF.
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