Abstract
This study aimed to investigate the effects of temperature and duration of fermentation on black garlic properties. The moisture content, lightness, total reducing sugar, proteins content, total polyphenols, antioxidant activity and DPPH radical scavenging activity, were determined. The experimental Design used in this study were Factorial Completely Randomized Design. The factors were, factors 1 = fermentation temperature variations (60; 70; and 80°C) and factors 2 = fermentation time variation (7; 14; and 21 days) each treatment repeated 3 (three times). The results of this study show that temperature and duration of fermentation have significant effect on the physical, chemical and bioactive properties of black garlic. The increase of duration and temperature of fermentation process in black garlic production increase the level of reducing sugar, protein content, total polyphenols, antioxidant activity and reduce the lightness and moisture content of black garlic.
Highlights
Since long ago, garlic (Allium sativum L.) has been widely used for spices and believed to have several benefits for the treatment of Hypercholesterolemia
Hypercholesterolemia is an increase in the level of cholesterol in the blood or can be accompanied by an increase in levels of Low Density Lipoprotein (LDL)
Lighness of black garlic: Lightness is one of the parameters of the quality of food products to be liked by consumers
Summary
Garlic (Allium sativum L.) has been widely used for spices and believed to have several benefits for the treatment of Hypercholesterolemia. Hypercholesterolemia is an increase in the level of cholesterol in the blood or can be accompanied by an increase in levels of Low Density Lipoprotein (LDL). This condition can increase the risk of atherosclerosis and stimulate various other diseases, such as hypertension, diabetes mellitus and cardiovascular disease (Kopin, 2010). The effectiveness of garlic in overcoming hypercholesterolemia has proved from many studies (Stevinson et al, 2000; Yeh at al., 2001; Iweala et al, 2005; Gebreyohannes and Gebreyohannes, 2013). In order to have a lot of health potential, garlic should be consumed raw (without processing) in large quantities, other than as spices, but garlic has an adverse effect due to the less pleasant characteristics of the aroma and spicy taste and induce to stomach pain for those who consume it (Bae et al, 2014)
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