Physico-chemical and storage characteristics of garlic paste

被引：15

作者：

Ahmed, J ^{[1
]}

Pawanpreet ^{[1
]}

Shivhare, US ^{[1
]}

机构：

[1] Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2001年 / 25卷 / 01期

关键词：

D O I：

10.1111/j.1745-4549.2001.tb00440.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：15 / 23

页数：9

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