Effect of drying condition of Thai garlic (Allium sativum L.) on physicochemical and sensory properties

© All Rights Reserved. This research was conducted to indicate the suitable drying condition of dried garlic powder. The chopped and sliced fresh garlic was dried in hot air oven (40°C and 60°C). The drying process times for chopped and sliced garlic at 60°C (270 and 300 min) faster than 40°C (540 a...

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Main Authors: N. Utama-ang, T. Cheewinworasak, N. Simawonthamgul, R. S. Samakradhamrongthai
Format: Journal
Published: 2018
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http://cmuir.cmu.ac.th/jspui/handle/6653943832/62539
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-625392018-11-29T07:31:28Z Effect of drying condition of Thai garlic (Allium sativum L.) on physicochemical and sensory properties N. Utama-ang T. Cheewinworasak N. Simawonthamgul R. S. Samakradhamrongthai Agricultural and Biological Sciences © All Rights Reserved. This research was conducted to indicate the suitable drying condition of dried garlic powder. The chopped and sliced fresh garlic was dried in hot air oven (40°C and 60°C). The drying process times for chopped and sliced garlic at 60°C (270 and 300 min) faster than 40°C (540 and 630 min). Those drying condition provided the moisture content in the range of 5.42-5.69 with low water activity in the range of 0.514-0.542. The drying temperature and processed condition also affected the colour value (L*, a*, b*). The lightness of dried garlic powder was in the range of 75.53-81.56. The a* and b* value also showed the significant difference with the value in the range of 3.20-4.48 and 23.93-31.05, respectively. Those demonstrated values were significant difference when the temperature was increased whereas the processed garlic size was smaller. The main volatile compounds and aroma characteristics of those dried garlic powders can also identify as allyl methyl sulfide (garlic), diallyl disulfide (onion), and diallyl trisulfide (fried garlic). The sensory evaluation from the chopped garlic at 60°C drying temperature provided the highest rating score in the range of 6.1-6.7, followed by the sliced garlic at 40°C drying temperature (5.9 - 6.7), the chopped garlic at 40°C drying temperature (5.3-5.8), and the sliced garlic at 60°C drying temperature (4.7-5.6), respectively. Those factors were found to be affected toward physicochemical, main volatile content, allicin content, and sensory properties of dried garlic powder which can indicate the suitable drying temperature and processed condition to achieve the good quality of dried garlic powder with acceptable sensory properties. 2018-11-29T07:31:28Z 2018-11-29T07:31:28Z 2018-01-01 Journal 22317546 19854668 2-s2.0-85052542730 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85052542730&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/62539
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
N. Utama-ang
T. Cheewinworasak
N. Simawonthamgul
R. S. Samakradhamrongthai
Effect of drying condition of Thai garlic (Allium sativum L.) on physicochemical and sensory properties
description © All Rights Reserved. This research was conducted to indicate the suitable drying condition of dried garlic powder. The chopped and sliced fresh garlic was dried in hot air oven (40°C and 60°C). The drying process times for chopped and sliced garlic at 60°C (270 and 300 min) faster than 40°C (540 and 630 min). Those drying condition provided the moisture content in the range of 5.42-5.69 with low water activity in the range of 0.514-0.542. The drying temperature and processed condition also affected the colour value (L*, a*, b*). The lightness of dried garlic powder was in the range of 75.53-81.56. The a* and b* value also showed the significant difference with the value in the range of 3.20-4.48 and 23.93-31.05, respectively. Those demonstrated values were significant difference when the temperature was increased whereas the processed garlic size was smaller. The main volatile compounds and aroma characteristics of those dried garlic powders can also identify as allyl methyl sulfide (garlic), diallyl disulfide (onion), and diallyl trisulfide (fried garlic). The sensory evaluation from the chopped garlic at 60°C drying temperature provided the highest rating score in the range of 6.1-6.7, followed by the sliced garlic at 40°C drying temperature (5.9 - 6.7), the chopped garlic at 40°C drying temperature (5.3-5.8), and the sliced garlic at 60°C drying temperature (4.7-5.6), respectively. Those factors were found to be affected toward physicochemical, main volatile content, allicin content, and sensory properties of dried garlic powder which can indicate the suitable drying temperature and processed condition to achieve the good quality of dried garlic powder with acceptable sensory properties.
format Journal
author N. Utama-ang
T. Cheewinworasak
N. Simawonthamgul
R. S. Samakradhamrongthai
author_facet N. Utama-ang
T. Cheewinworasak
N. Simawonthamgul
R. S. Samakradhamrongthai
author_sort N. Utama-ang
title Effect of drying condition of Thai garlic (Allium sativum L.) on physicochemical and sensory properties
title_short Effect of drying condition of Thai garlic (Allium sativum L.) on physicochemical and sensory properties
title_full Effect of drying condition of Thai garlic (Allium sativum L.) on physicochemical and sensory properties
title_fullStr Effect of drying condition of Thai garlic (Allium sativum L.) on physicochemical and sensory properties
title_full_unstemmed Effect of drying condition of Thai garlic (Allium sativum L.) on physicochemical and sensory properties
title_sort effect of drying condition of thai garlic (allium sativum l.) on physicochemical and sensory properties
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85052542730&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/62539
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