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KMID : 0380619900220010044
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 1 p.44 ~ p.49
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The Effects of Drying Methods on the Quality of the Garlic Powder
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Ki W. K.
Yu Tong-Yeul
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Abstract
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The quality of garlic powder produced by hot air drying and freeze drying method was evaluated. Porapak Q column was comparatively profitable for the separation of flavor components in hexane extracts of garlic. Freeze dried (FD) garlic powder had higher diallyl disulphide, total pyruvic acid and alliin than hot air dried (HD) garlic powder. On the results of color evaluation by color difference meter, garlic powder of HD were more brownish than FD. In microstructure of garlic powder observed by SEM, freeze dried garlic powder was fairly porous.
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