TY - JOUR
T1 - Ohmic heating pretreatment accelerates black garlic processing
AU - Ríos-Ríos, K. L.
AU - Gaytán-Martínez, M.
AU - Rivera-Pastrana, D. M.
AU - Morales-Sánchez, E.
AU - Villamiel, M.
AU - Montilla, A.
AU - Mercado-Silva, E. M.
AU - Vázquez-Barrios, M. E.
N1 - Publisher Copyright:
© 2021
PY - 2021/11
Y1 - 2021/11
N2 - Black garlic (BG) is obtained by the Maillard reaction under controlled conditions of temperature and humidity. This study describes the traditional processing (TT-BG) and the use of ohmic heating (OH) as pre-treatment (OH-BG) to improve time processing. Physicochemical composition and sensory properties were of particular interest in this study. The OH as a pretreatment causes the hydrolysis of fructans to fructose, which are degraded during storage under traditional treatment conditions (70 °C/94% RH) through the Maillard reaction causing the faster formation of compounds responsible for the color of black garlic compared to black garlic without pre-treatment. This reaction cuts down the time to attain the characteristic color of black garlic from 30 to 12 days. The 5-hydroxymethyl-2-furaldehyde (HMF) content was 3.6 times higher in OH-BG than in TT-BG. The polyphenol content and antioxidant capacity did not show differences between TT-BG and OH-BG, but their levels were superior to commercial sample. Both products (OH-BG and TT-BG) were sweet (36.8 and 31.6 °Bx, respectively) and had an excellent organoleptic acceptance (75 and 70%). These results highlight the potential of ohmic heating pretreatment in reducing the time to obtain good quality BG.
AB - Black garlic (BG) is obtained by the Maillard reaction under controlled conditions of temperature and humidity. This study describes the traditional processing (TT-BG) and the use of ohmic heating (OH) as pre-treatment (OH-BG) to improve time processing. Physicochemical composition and sensory properties were of particular interest in this study. The OH as a pretreatment causes the hydrolysis of fructans to fructose, which are degraded during storage under traditional treatment conditions (70 °C/94% RH) through the Maillard reaction causing the faster formation of compounds responsible for the color of black garlic compared to black garlic without pre-treatment. This reaction cuts down the time to attain the characteristic color of black garlic from 30 to 12 days. The 5-hydroxymethyl-2-furaldehyde (HMF) content was 3.6 times higher in OH-BG than in TT-BG. The polyphenol content and antioxidant capacity did not show differences between TT-BG and OH-BG, but their levels were superior to commercial sample. Both products (OH-BG and TT-BG) were sweet (36.8 and 31.6 °Bx, respectively) and had an excellent organoleptic acceptance (75 and 70%). These results highlight the potential of ohmic heating pretreatment in reducing the time to obtain good quality BG.
KW - 5-Hydroxymethyl-2-furaldehyde
KW - Black garlic
KW - Fructan hydrolyses
KW - Ohmic heating
KW - Sensory quality
UR - http://www.scopus.com/inward/record.url?scp=85111502574&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2021.112218
DO - 10.1016/j.lwt.2021.112218
M3 - Artículo
AN - SCOPUS:85111502574
SN - 0023-6438
VL - 151
JO - LWT
JF - LWT
M1 - 112218
ER -