The Assessment of Temperature and Sample Size on Color Variations, Pirovic Acid and Allicin in Local Shushtar Garlic after Drying

Subject Areas : Microbiology

A. Rezvani Aghdam ¹ (مربی گروه کشاورزی، واحد خرمشهر، دانشگاه آزاد اسلامی، خرمشهر، ایران)
S. M. H. Aleomrani nezhad ² (مربی گروه کشاورزی، واحد خرمشهر، دانشگاه آزاد اسلامی، خرمشهر، ایران)
J. Khazaei ³ (دانشیار گروه فنی کشاورزی، پردیس ابوریحان دانشگاه تهران، تهران، ایران)

Received: 2016-02-22 Accepted : 2016-02-22 Published : 2016-03-20

Keywords: Allicin, Color, Drying, Garlic, Pirovic Acid,

Abstract :

Introduction: Dried garlic with various nutritional and medicinal values is used in foodindustry as flakes or powder. The nutritional and medicinal properties of garlic are attributedto Allicin. This substance (a compound of Tyosulfinates) is produced enzymatically aftercrushing. Since the temperature affects the enzymatic action that results in pirovic acid andallicin. The size and temperature are two critical factors to prevent color change and reduceallicin and pirovic acid present in garlic during drying process.Materials and Methods: This study investigated the effects of sample size and temperatureon qualitative characteristics such as color of powder and pirovic acid and alicin retention in aconvective hot-air dryer. For this reason whole and half and minced Shushtar garlics (Alliumsativum L.) were dried at air temperatures of 50 and 70°C with the relative humidity of 22%.Results: According to the obtained results by increasing the temperature from 50 to 70 °C thecolor of half garlic have changed and allicin and pirovic acid have been increased. Thequantity of pirovic acid and color of the minced samples were not affected significantly by thetemperature of drier but allicin content of minced samples were reduced by increasedtemperature. Whole garlic dried at 70 °C was not affected by change in color but thequantities of present allicin and pirovic acid were reduced considerably.Conclusion: According to the findings in this research work the condition that the halvedsamples were dried at 70 °C could be regarded as the best condition for producing garlicpowder.