Abstract
A processed paste with a total solids and pH value of 33% and 4.1, respectively was prepared from fresh garlic by addition of 10% sodium chloride (w/w) and citric acid. Appearance of green pigment (in terms of the Hunter color -a value) was noticed in the product during preparation. Paste was thermally processed at 70, 80 or 90C, respectively for 15 min. Greening of paste decreased with increase in temperature. Rheological data revealed that garlic paste behaved as a psuedo-plastic fluid with a flow behavior and consistency index of 0.14 and 279 Pa.s n , respectively. The paste was analyzed periodically for color and microbiological counts. The product was found to be shelf stable at 25C for a period of at least 6 months, The green coloration decreased significantly (p < 0. 05) during storage.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
