|
KMID : 1160620080130040327
|
|
Preventive Nutrition and Food Science
2008 Volume.13 No. 4 p.327 ~ p.333
|
|
|
Evaluation of Heat Processing Temperature and Time on Functional Properties of Garlic Juice
|
|
Lee Youn-Ri
Lee Yun-Kyoung
Hwang In-Guk
Woo Koan-Sik
Han Chung-Su
Jeong Heon-Sang
|
|
|
Abstract
|
|
|
|
To develop a functional juice using garlic (Allium sativum L.), heated garlic juice was investigated using a central composite design set with variables of treatment temperature (110, 115, 120, 125, and 130℃) and time (1, 2, 3, 4, and 5 hr) using high temperature and pressure treatment apparatuses. Total soluble solid, total acidity, reducing sugar, total pholyphenol contents, electron donating activity (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) in heated garlic juice were increased with increasing heating temperature and time. The highest total soluble solid content was 17.81 obrix at 123.10oC for 1.10 hr. The highest total acidity was 1.43% at 127.35℃ for 4.35 hr. The highest reducing sugar content was 86.67 mg/mL at 119.90℃ for 4.35 hr. The highest total polyphenol content was 8.42 mg/mL at 127.75℃ for 4.26 hr. The highest EDA and AEAC were 60.09%, and 7.40 mg AA eq/mL at 127.85oC for 4.23 hr, and 128.10℃ for 4.18 hr, respectively
|
|
|
KEYWORD
|
|
|
heated garlic juice, total soluble solid, total acidity, reducing sugar, antioxidant activity
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|