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KMID : 1134820110400121680
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 12 p.1680 ~ p.1687
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Effects of Pretreatment and Drying Methods on the Quality and Physiological Activities of Garlic Powders
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Jang Young-Eun
Kim Jin-Sook
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Abstract
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This study was performed to determine the effects of pretreatment and drying methods on the quality and physiological activities of garlic powders. Fresh garlic was boiled, baked, steamed or left untreated before hot-air drying or freeze-drying. Electron-donating abilities were higher in the untreated group for each drying method. Relative EDA of baked group was 32.8%, whereas those of the boiling and steaming groups were 12.4% and 20.1%, respectively. Nitrite-scavenging effects were slightly affected by processing methods. Polyphenol content of the processing group was higher in the hot-air drying than freeze-drying group, and it was significantly highest in the untreated freeze-dried group. The value of polyphenol in the baked group was significantly higher than those of the boiling and steaming groups. Tyrosine contents of garlic powder were higher in the hot-air drying than freeze-drying group, and it was significantly highest in the untreated group of each drying method. Antimicrobial activities of the garlic powders were higher in freeze-drying group compared to the hot-air drying group. Therefore, antimicrobial activities of garlic powder were affected by heating treatments.
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KEYWORD
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garlic powder, pretreatments, drying methods, antioxidant activity, antimicrobial activity
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