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KMID : 1007520130220010283
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Food Science and Biotechnology
2013 Volume.22 No. 1 p.283 ~ p.287
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Changes in the Content of Fat- and Water-soluble Vitamins in Black Garlic at the Different Thermal Processing Steps
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Kim Ji-Sang
Kang Ok-Ju
Gweon Oh-Cheon
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Abstract
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The purpose of this study was to measure the content of fat- and water-soluble vitamins in garlic and to assess the influence of thermal processes on garlic. The total water-soluble vitamin content increased by about 1.15-1.92 times in black garlic than that in fresh garlic. The total water-soluble vitamin content of the BG4 (70oC and 60% RH for 60 h) sample was significantly higher than that of any other sample (p<0.05). In general, the total fatsoluble vitamin content decreased with each successive thermal processing step. The total fat-soluble vitamin content of the raw garlic cloves (FG) sample was significantly higher than that of any other sample (p<0.05).
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KEYWORD
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fat-soluble vitamin, water-soluble vitamin, black garlic, thermal processing
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