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 chemical 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 = 0.5 mg/g Ascorbic acid; T2 = 2 mg/g Citric acid; T3 = 0.25 mg/g Ascorbic acid + 1 mg/g Citric acid and T4 = 0.5 mg/g Ascorbic acid + 2 mg/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. Proximate compositions were measured. The results indicated that storage temperature had a significant (p ≤ 0.05) effect on the chemical composition except the fat content. Storage at high temperature (40°C) elevated the chemical composition of the garlic paste except the ash content. Irrespective of variety, storage for 6 months elevated moisture, fat, fiber, and ash contents. Sensory evaluation was measured. The results indicated that garlic variety (Dongola and Berber) had a significant (p ≤ 0.05) effect on sensory evaluation of garlic paste. Storage at low temperature (25°C) elevated the sensory evaluation of garlic paste. Irrespective of variety, storage for 4 months elevated sensory evaluation except color. 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.
Highlights
Garlic is a very important cash crop in Sudan in the Northern states (Dongla and Berber), where there is a long winter season and light soil
Garlic sample stored for 2 months had significant (p ≤ 0.05) high color score (4.69) compared to that stored for 4months (4.63)
Garlic paste treated with T2 had significantly (p ≤ 0.05) the highest color score (5.60) compared to that treated with T4 (3.24)
Summary
Garlic is a very important cash crop in Sudan in the Northern states (Dongla and Berber), where there is a long winter season and light soil. In Sudan, the burden of cardiovascular disease is increasing rapidly and it is a public health concern It has a major socio-economic impact on individuals, families and societies in terms of healthcare costs, work absenteeism and national productivity [2]. The garlic paste manufacturing process dates back 40 years and stems from the need to find a product with an industrial or semi-industrial process able to compete in the international market. Another advantage is that the surplus from the nonmarketable part of the harvest (broken-up bulbs, loose cloves, etc.) may be used for paste manufacture. The main objective of the present work was to select a method for processing of garlic paste to prevent changes that occur in fresh garlic, make the product shelf stable and retain chemical characteristics of garlic paste
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