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PHYSICO‐CHEMICAL AND STORAGE CHARACTERISTICS OF GARLIC PASTE
Author(s) -
AHMED JASIM,
SHIVHARE U. S.
Publication year - 2001
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2001.tb00440.x
Subject(s) - food science , citric acid , chemistry , rheology , pigment , shelf life , consistency index , materials science , organic chemistry , composite material
A processed paste with a total solids and pH value of 33% and 4.1, respectively was prepared from fresh garlic by addition of 10% sodium chloride (w/w) and citric acid. Appearance of green pigment (in terms of the Hunter color ‐a* value) was noticed in the product during preparation. Paste was thermally processed at 70, 80 or 90C, respectively for 15 min. Greening of paste decreased with increase in temperature. Rheological data revealed that garlic paste behaved as a psuedo‐plastic fluid with a flow behavior and consistency index of 0.14 and 279 Pa.s n , respectively. The paste was analyzed periodically for color and microbiological counts. The product was found to be shelf stable at 25C for a period of at least 6 months. The green coloration decreased significantly (p<0.05) during storage.