The THE PRODUCTION OF BLACK GARLIC AS A PRACTICAL LABORATORY LESSON
A CASE REPORT
DOI:
https://doi.org/10.25194/rebrasf.v11i2.1651Keywords:
Garlic, Allicin, Maillard ReactionAbstract
Introduction: Garlic (Allium sativum) is a vegetable marketed worldwide, being used as a natural seasoning, especially in Asian regions, in preparations of dishes and products due to its flavor, aroma and various nutritional properties. In view of this, the objective of this research was to demonstrate the Maillard reaction through the production of black garlic as a practical academic activity, aiming to demonstrate the influences of temperature on the organoleptic properties. Presentation of the case: quantitative study which consisted in the collection of garlic samples supplied in the Recôncavo Baiano region. The analyses were done in triplicate. The data were arranged in a spreadsheet and statistically analyzed. The normality of the data was verified by the Kolmogorov-Smirnov test. Results: Over the 4 weeks a median reduction of 15.64 g in bulbs occurred, equivalent to a weekly median weight loss of 29.54 %. The 5% garlic solution presented pH 5.9 and the 5% black garlic solution presented pH 4.9. With the conditions of this study, dehydrated samples with significant organoleptic alterations were obtained. Conclusion: It was possible to demonstrate the occurrence of the Maillard reaction, achieving the didactic objective of the experiment. It is suggested a refinement in the conditions used so that similar results to commercial black garlic are achieved.
Author Biographies
Dra. Adriene Portela, Faculdade Adventista da Bahia
Dra. Márcia Barrientos , Faculdade Adventista da Bahia
PhD in Immunology/UFBA, Master in Sciences/USP, Professor of the module of Basic Processes in Nutrition II - Centro Universitário Adventista do Nordeste – UNIAENE, Cachoeira, Bahia, Brazil.
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