초록

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Abstract ▼ AI-Helper

Effects of heating, pH, organic acids and some salts on color changes of ground garlic, expressed by Hunter color values, were investigated during storage. The organic acids, such as acetic, citric and lactic acids rather enhanced greening, while NaCl affected little. As the pH decreased to 4.0, gre...

Effects of heating, pH, organic acids and some salts on color changes of ground garlic, expressed by Hunter color values, were investigated during storage. The organic acids, such as acetic, citric and lactic acids rather enhanced greening, while NaCl affected little. As the pH decreased to 4.0, greening was significantly reduced. Among the several phosphates tested, $Na_{2}HPO_{4}\;and\;Na_{3}PO_{4}$ showed some positive effects and other chemicals, such as BHA, BHT, propyl gallate and glutathione showed little or negative effects on both greening and browning of ground garlic. Heating at $80^{\circ}C$ for up to 10 mins at pH range of $3.0{\sim}5.0$ caused a severe greening mostly, while heating at $90\;and\;100^{\circ}C$ for 30 mins or longer resulted in a decrease in greening and an increase in yellow color of ground garlic.

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