栄養と食品科学ジャーナル
オープンアクセス

概要

Effect of Dry Salt and Brine on the Fermentation and Colour of Blanched Garlic

Raja J, Mir SA and Masoodi FA

Garlic is used for its pungent flavor as a seasoning or condiment all around the world. The bulbs of garlic are mainly composed of water and organic matter. Vegetables and other foods that are processed by lactic acid fermentation bring about a change in nutritive value, vitamins and minerals, etc. Cultures of genus Lactobacillus (from fermented carrot) was added to the peeled blanched garlic treated with different salt concentrations (5% and 8%) and brine (5% and 8%) to achieve desirable properties. The Lactobacillus grew abundantly in blanched garlic with 5% brine, which attained a pH of 3.92 after 30 days. The blanched garlic fermented by Lactobacillus with 5% salt concentration (w/v) was stable at 30°C. The different samples were analyzed for physico-chemical analysis and microbial growth. From these results, it was concluded that the blanched garlic treated with 5% brine showed significantly better quality parameters.