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Black garlic with antioxidant activity

Detailed Technology Description

The essence of this technical solution is that black garlic dry matter is from 60 to 30 66 % material. in view of the total weight of black garlic, the pH of black garlic is from 4.2 to 4.6, the antioxidant activity of black garlic is from 7 to 14 mg of Trolox eq/g of dry matter. In addition, black garlic is prepared from Czech varieties, so its quality and health are always ensured. Black garlic has a high antioxidant activity and altered organoleptic properties compared to raw fresh garlic. The cloves of black garlic have a black color compared to raw 35 garlic, a sweet-sour taste without a typical garlic aroma, or with small hints and a rubbery to greasy consistency. Antioxidant activity using the DPPH method, calculated to 100% dry matter in black garlic, is roughly 3 times higher. The advantages of black garlic with an increased antioxidant content according to this technical solution are mainly that it exhibits more favorable organoleptic properties and a more pleasant texture than raw fresh garlic, and its sharp aroma caused by sulfuric substances is thus suppressed, so 25 can be consumed by people who avoid ordinary garlic.

Application Date

15/09/2019 00:00:00

ID No.

UV34375

Country/Region

Czech Republic

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