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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