University of Khartoum

Physicochemical and Sensorial Properties of Garlic (Allium sativum) Paste Treated with Ascorbic and Citric Acids

Physicochemical and Sensorial Properties of Garlic (Allium sativum) Paste Treated with Ascorbic and Citric Acids

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Title: Physicochemical and Sensorial Properties of Garlic (Allium sativum) Paste Treated with Ascorbic and Citric Acids
Author: Algadi, Mutasim Zeanalabdeen Othman
Abstract: The prime objective of the study was to develop a preservation method for garlic paste that could prevent adverse quality changes, render the paste more shelf stable and possibly retain physical, chemical and sensorial characteristics of fresh garlic. Three separate batches of fresh garlic bulbs of two Sudanese varieties (Dongla and Berber), harvested in December 2011,were collected, peeled manually, separated into individual sound cloves, divided into 5 equal portions and crushed in a blender until a smooth puree was obtained. Before crushing, portions were assigned randomly to chemical treatments (T0= no chemical additives (control); T1= 0.5mg/g ascorbic acid; T2= 2mg/g citric acid;T3= 0.25mg/g ascorbic acid + 1mg/g citric acid and T4= 0.5mg/g ascorbic acid + 2mg/g citric acid). The chemical additives (T0-T4) were added during bulb crushing. Each garlic treated portion was subdivided into 2 equal portions, packed in glass containers and hermetically closed, stored at 25°C or 40°C for 6 months and analyzed at an interval of 2 months. Parameters measured were, volatile sulphur compounds (VSC), proximate composition, pH, viscosity, sugars, total soluble solids (TSS), tannic acid and carbohydrates (CHO). Descriptive analysis was applied to select sensory attributes which best define the changes in color, texture and flavor when different concentrations of additives were used. Variety Berber had higher (0.435 mg/100gm) Dially sulphide than variety Dongla (0.432 mg/100gm).The chemical treatments (T0-T4) had significant (P<0.05) effects on VSC except 3-Vinyl-4(H)1,2-dithiin and 2-Vinyl-4(H)-1,3-dithiin. Garlic paste treated with T4 had higher (P<0.05) VSC except Allyl methyl Disulphide and Diallyl trisulphide. Garlic paste treated with T4 had the higher DAS (0.449 mg/100gm) than the control (0.415 mg/100gm).Variety Berber had high (P <0.05) tannins but numerically low pH than variety Dongola. These two components could render variety Berber. less vulnerable to spoilage than Dongola. Irrespective of storage period, variety Dongola had higher (P <0.05) reducing (35.13%) and total sugars (44.79%), while variety Berber had higher (P<0.05) non reducing sugars (10.12%). Also, irrespective of the chemical treatments (T0 - T4) moisture, fat, ash and crude fiber contents increased (P < 0.05) ,while TSS, CHO and protein contents decreased (P<0.05) with the increase of the storage period. Treatments T0 - T4 caused variable effects, i.e., increasing TSS and crude fiber or decreasing some of the parameters measured (e.g. moisture). Organic acids (ascorbic and citric acids) or their blends are recommended to produce a shelf stable garlic paste for up to 6 months at storage temperature of 25°C or less.
URI: http://khartoumspace.uofk.edu/123456789/17044
Date: 2015-11-12


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