Effect of Production Parameters (Temperature, Humidity, and Time) on Physicochemical Properties of Black Garlic

Hatice Kübra Şaşmaz; Onur Sevindik; Özge Aksay; Hasim Kelebek

Makale detayları

Effect of Production Parameters (Temperature, Humidity, and Time) on Physicochemical Properties of Black Garlic

Yazarlar:

Hatice Kübra Şaşmaz | Onur Sevindik | Özge Aksay | Hasim Kelebek

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 2, pp.550-566

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001337454

pISSN:

2636-7874

Anahtar kelimeler:

Özet:

 In this study, aims to investigate the effects of humidity 70 and 85, temperature 65C and 84C, and time 24 and 50 days, which are important variables in the production process of black garlic, on physicochemical properties. Colour, moisture, pH, protein, amino acid, HMF, sugar and organic acid contents, texture, and sensory properties were investigated in black garlic samples produced under different temperatures, humidity and time conditions. When protein and amino acid contents were analysed, it was found that black garlic had higher protein content than fresh garlic. The increase in the amount of hydroxymethylfurfural HMF is related to production time and temperature. When the sugar content was analysed, it was determined that the amount of sucrose decreased during black garlic production and fructose was the dominant sugar. When evaluated in terms of physicochemical properties, it was determined that the black garlic sample produced at 65C, with 85 humidity, over 24 days S65-N85-G24 exhibited more pronounced positive characteristics compared to the other samples.

 In this study, aims to investigate the effects of humidity 70 and 85, temperature 65C and 84C, and time 24 and 50 days, which are important variables in the production process of black garlic, on physicochemical properties. Colour, moisture, pH, protein, amino acid, HMF, sugar and organic acid contents, texture, and sensory properties were investigated in black garlic samples produced under different temperatures, humidity and time conditions. When protein and amino acid contents were analysed, it was found that black garlic had higher protein content than fresh garlic. The increase in the amount of hydroxymethylfurfural HMF is related to production time and temperature. When the sugar content was analysed, it was determined that the amount of sucrose decreased during black garlic production and fructose was the dominant sugar. When evaluated in terms of physicochemical properties, it was determined that the black garlic sample produced at 65C, with 85 humidity, over 24 days S65-N85-G24 exhibited more pronounced positive characteristics compared to the other samples.

 In this study, aims to investigate the effects of humidity 70 and 85, temperature 65C and 84C, and time 24 and 50 days, which are important variables in the production process of black garlic, on physicochemical properties. Colour, moisture, pH, protein, amino acid, HMF, sugar and organic acid contents, texture, and sensory properties were investigated in black garlic samples produced under different temperatures, humidity and time conditions. When protein and amino acid contents were analysed, it was found that black garlic had higher protein content than fresh garlic. The increase in the amount of hydroxymethylfurfural HMF is related to production time and temperature. When the sugar content was analysed, it was determined that the amount of sucrose decreased during black garlic production and fructose was the dominant sugar. When evaluated in terms of physicochemical properties, it was determined that the black garlic sample produced at 65C, with 85 humidity, over 24 days S65-N85-G24 exhibited more pronounced positive characteristics compared to the other samples.

 Bu çalışma, siyah sarımsağın üretim sürecindeki önemli değişkenler olan nem, sıcaklık ve sürenin fizikokimyasal özelliklere olan etkilerini incelemeyi amaçlamaktadır. Renk, nem, pH, protein, amino asit, HMF, şeker ve organik asit içerikleri, tekstür ve duyusal özellikleri, farklı sıcaklık, nem ve süre koşullarında üretilen siyah sarımsak örneklerinde incelenmiştir. Protein ve amino asit içeriği incelendiğinde, siyah sarımsağın taze sarımsaktan daha yüksek protein içeriğine sahip olduğu tespit edilmiştir. Hidroksimetilfurfural HMF miktarındaki artış, üretim süresi ve sıcaklıkla ilişkilidir. Şeker içeriği incelendiğinde, siyah sarımsak üretimi sırasında sakkaroz miktarının azaldığı ve fruktozun baskın şeker olduğu belirlenmiştir.

Makale detayları

Effect of Production Parameters (Temperature, Humidity, and Time) on Physicochemical Properties of Black Garlic

Yazarlar:

Hatice Kübra Şaşmaz | Onur Sevindik | Özge Aksay | Hasim Kelebek

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 2, pp.550-566

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001337454

pISSN:

2636-7874

Allium sativum L

black garlic

HMF

amino acid

sugar

textureAllium sativum L

siyah sarımsak

HMF

amino asit

şeker

Sayı

Makale detayları

Yazarlar: Hatice Kübra Şaşmaz | Onur Sevindik | Özge Aksay | Hasim Kelebek

Yayıncı: Cukurova University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 2, pp.550-566

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001337454

pISSN: 2636-7874

Sayı

Yazarlar:

Hatice Kübra Şaşmaz | Onur Sevindik | Özge Aksay | Hasim Kelebek

Yayıncı:

Cukurova University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Çukurova Tarım ve Gıda Bilimleri Dergisi Vol.39 Issue 2, pp.550-566

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001337454

pISSN:

2636-7874