Vol. 8, Issue 5 (2020)
Quality assessment of differently dried garlic (Allium Sativum L.) and storage studies of garlic powder with different packaging conditions
Author(s): Shiv Kumar Patel, Anurag Gupta and Shalini Chakraborty
Abstract: Drying of garlic (var. Yamuna safed-3, G-282) was carried out in shade drying (room temperature 32oC), oven drying (60±5oC, 8-10 h), microwave drying (800 W, 7 minute), and; solar drying (16-18 h). Garlic cloves were blanched in boiling water for 10-15 seconds followed by dipping in 0.2 percent potassium meta bi sulphite (KMS) for five minutes at room temperature, This sample was called a treated sample. The treated samples and untreated samples were subjected to different drying techniques followed by evaluation in terms of product recovery, rehydration ratio, cutting strength, colour, titratable acidity and ascorbic acid content. Full factorial completely randomized design was adopted for the experiments. It was observed that across all the responses shade drying and there was no significant (p <0.05) effect of solar drying, while treated and untreated rendered significant (p<0.05) difference to the responses. Communized dried garlic cloves were evaluated for quality parameters (ascorbic acid, acidity and Colour, taste, flavor and overall acceptability) and was found best with treated in shade drying condition. Microbiological parameters viz., total viable fungal colony in different packaging material (LDPE, PE, multilayered) was evaluated for garlic powder stored for a period of 60 days. Multilayered packaging for garlic powder was found to be the most acceptable and safe.
DOI: 10.22271/chemi.2020.v8.i5r.10477
Pages: 1273-1278 | 1238 Views 491 Downloads
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How to cite this article:
Shiv Kumar Patel, Anurag Gupta, Shalini Chakraborty. Quality assessment of differently dried garlic (Allium Sativum L.) and storage studies of garlic powder with different packaging conditions. Int J Chem Stud 2020;8(5):1273-1278. DOI: 10.22271/chemi.2020.v8.i5r.10477
