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KMID : 1011620160320030245
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 3 p.245 ~ p.252
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Changes in Nutritional Components of the Northern and Southern Types Garlic by Different Heat Treatments
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Lee Ju-Hye
Lee Ji-Yoon
Hwang Jin-Bong
Nam Jin-Sik
Lee Jun-Soo
Kim So-Min
Han Hye-Kyung
Choi Young-Min
Kim Se-Na
Kim Haeng-Ran
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Abstract
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Purpose: To provide the public with nutritional information on consumption types of garlic, we evaluated the influence of heat treatment method on the nutritional contents of different species of garlic.
Methods: We determined the content of general components, minerals, vitamins, and fatty acids in each species of garlic produced in Seosan and Goheung by heating with blanching or microwave roasting.
Results: The results of the two-way analysis of variance test indicated that the species in particular, as well as method of heat treatment and interaction, had an influence on nutritional content. The moisture and crude fat content was higher in Southern type garlic than in Northern type garlic, while crude proteins, crude ash, and dietary fibers were more abundant in Northern type garlic than in Southern type garlic. With regard to the total mineral content, K, P, Mg, and Ca were the main components in Northern type garlic and Southern type garlic. Moreover, unsaturated fatty acids showed high levels in both Northern type garlic and Southern type garlic, with more abundant linoleic acid. Overall, Northern type garlic showed a higher content of minerals and fatty acids, while more vitamin B was present in Southern type garlic. In addition, the results indicated that the content of general components (dietary fiber excluded) was increased in both Northern type garlic and Southern type garlic upon heat treatment. Blanching resulted in increased mineral and fatty acid content in Southern type garlic and decreased content in Northern type garlic, indicative of species differences; conversely, microwave roasting contributed to an increase in the content in both Northern type garlic and Southern type garlic.
Conclusion: The nutritional content of garlic is more dependent on species than the cooking method, and grilling is associated with less nutrient loss than blanching.
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KEYWORD
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garlic, heat treatment, mineral, vitamin, fatty acid
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