Garlic Paste JFPP

8/17/2019 Garlic Paste JFPP

1/10

See discussions, stats, and author profiles for this publication at:

https://www.researchgate.net/publication/227897590

Physico-chemical and storage

characteristics of garlic paste

ARTICLE in JOURNAL OF FOOD PROCESSING AND PRESERVATION ·MARCH 2001

Impact Factor: 1.16 · DOI: 10.1111/j.1745-4549.2001.tb00440.x

CITATIONS

9

READS

433

3 AUTHORS, INCLUDING:

Jasim Ahmed

Kuwait Institute for Scientif…

172 PUBLICATIONS 1,974

CITATIONS

SEE PROFILE

Available from: Jasim Ahmed

Retrieved on: 08 March 2016

https://www.researchgate.net/profile/Jasim_Ahmed?enrichId=rgreq-f53655cf-2005-4c6f-bf3c-3b30da6c0227&enrichSource=Y292ZXJQYWdlOzIyNzg5NzU5MDtBUzoxMDI4NTE0MzA4NDY0NjZAMTQwMTUzMzEwMDQ4Nw%3D%3D&el=1_x_7https://www.researchgate.net/profile/Jasim_Ahmed?enrichId=rgreq-f53655cf-2005-4c6f-bf3c-3b30da6c0227&enrichSource=Y292ZXJQYWdlOzIyNzg5NzU5MDtBUzoxMDI4NTE0MzA4NDY0NjZAMTQwMTUzMzEwMDQ4Nw%3D%3D&el=1_x_4https://www.researchgate.net/profile/Jasim_Ahmed?enrichId=rgreq-f53655cf-2005-4c6f-bf3c-3b30da6c0227&enrichSource=Y292ZXJQYWdlOzIyNzg5NzU5MDtBUzoxMDI4NTE0MzA4NDY0NjZAMTQwMTUzMzEwMDQ4Nw%3D%3D&el=1_x_4https://www.researchgate.net/institution/Kuwait_Institute_for_Scientific_Research?enrichId=rgreq-f53655cf-2005-4c6f-bf3c-3b30da6c0227&enrichSource=Y292ZXJQYWdlOzIyNzg5NzU5MDtBUzoxMDI4NTE0MzA4NDY0NjZAMTQwMTUzMzEwMDQ4Nw%3D%3D&el=1_x_6https://www.researchgate.net/publication/227897590_Physico-chemical_and_storage_characteristics_of_garlic_paste?enrichId=rgreq-f53655cf-2005-4c6f-bf3c-3b30da6c0227&enrichSource=Y292ZXJQYWdlOzIyNzg5NzU5MDtBUzoxMDI4NTE0MzA4NDY0NjZAMTQwMTUzMzEwMDQ4Nw%3D%3D&el=1_x_3https://www.researchgate.net/?enrichId=rgreq-f53655cf-2005-4c6f-bf3c-3b30da6c0227&enrichSource=Y292ZXJQYWdlOzIyNzg5NzU5MDtBUzoxMDI4NTE0MzA4NDY0NjZAMTQwMTUzMzEwMDQ4Nw%3D%3D&el=1_x_1https://www.researchgate.net/profile/Jasim_Ahmed?enrichId=rgreq-f53655cf-2005-4c6f-bf3c-3b30da6c0227&enrichSource=Y292ZXJQYWdlOzIyNzg5NzU5MDtBUzoxMDI4NTE0MzA4NDY0NjZAMTQwMTUzMzEwMDQ4Nw%3D%3D&el=1_x_7https://www.researchgate.net/institution/Kuwait_Institute_for_Scientific_Research?enrichId=rgreq-f53655cf-2005-4c6f-bf3c-3b30da6c0227&enrichSource=Y292ZXJQYWdlOzIyNzg5NzU5MDtBUzoxMDI4NTE0MzA4NDY0NjZAMTQwMTUzMzEwMDQ4Nw%3D%3D&el=1_x_6https://www.researchgate.net/profile/Jasim_Ahmed?enrichId=rgreq-f53655cf-2005-4c6f-bf3c-3b30da6c0227&enrichSource=Y292ZXJQYWdlOzIyNzg5NzU5MDtBUzoxMDI4NTE0MzA4NDY0NjZAMTQwMTUzMzEwMDQ4Nw%3D%3D&el=1_x_5https://www.researchgate.net/profile/Jasim_Ahmed?enrichId=rgreq-f53655cf-2005-4c6f-bf3c-3b30da6c0227&enrichSource=Y292ZXJQYWdlOzIyNzg5NzU5MDtBUzoxMDI4NTE0MzA4NDY0NjZAMTQwMTUzMzEwMDQ4Nw%3D%3D&el=1_x_4https://www.researchgate.net/?enrichId=rgreq-f53655cf-2005-4c6f-bf3c-3b30da6c0227&enrichSource=Y292ZXJQYWdlOzIyNzg5NzU5MDtBUzoxMDI4NTE0MzA4NDY0NjZAMTQwMTUzMzEwMDQ4Nw%3D%3D&el=1_x_1https://www.researchgate.net/publication/227897590_Physico-chemical_and_storage_characteristics_of_garlic_paste?enrichId=rgreq-f53655cf-2005-4c6f-bf3c-3b30da6c0227&enrichSource=Y292ZXJQYWdlOzIyNzg5NzU5MDtBUzoxMDI4NTE0MzA4NDY0NjZAMTQwMTUzMzEwMDQ4Nw%3D%3D&el=1_x_3https://www.researchgate.net/publication/227897590_Physico-chemical_and_storage_characteristics_of_garlic_paste?enrichId=rgreq-f53655cf-2005-4c6f-bf3c-3b30da6c0227&enrichSource=Y292ZXJQYWdlOzIyNzg5NzU5MDtBUzoxMDI4NTE0MzA4NDY0NjZAMTQwMTUzMzEwMDQ4Nw%3D%3D&el=1_x_2


2/10

PHYSICO-CHEMICAL

AND

STORAGE CHARACTERISTICS

OF

GARLIC PASTE

JASIM AHMED , PAWANPREET and

US.

HIVHARE

Department o/ Fo od Science and Technology

Guru Nanak Dev

University

Amritsar-143 005. India

Accepted

for

PublicationMay

19,2000

ABSTRACT

A processedpaste with a total solidr andp H value of 33% and 4.1, respectively

was pre pa red fiom fies h garlic by addition

of

10

sodium chloride (w/w) and

citric acid. Appearance o f 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 o r

15

min. Greening of pa ste decreased with increase

in temperature. Rheological data revealed that garlic paste behaved as a

psuedo-plastic fluid

with afr ow behavior and consistency index of 0.14 and 279

Pa.s , respectively. The paste was analyzed periodically fo r color and

microbiological counts. The product was found to be shelfstable at

25C

or a

period of a t least 6 months. The green coloration decreased sign@cantly p

0.05

during storage.

INTRODUCTION

Garlic (Allium sativum L) is an important Allium species, known for its

therapeutic uses and as a flavoring agent since ancient times. Garlic contains allicin

which has antioxidant, antibacterial and antibiotic properties (Augusti 1996). It

has

been recognized

as

a valuable condiment for foods in everyday cooking. India is

a major producer of garlic and ranks third in production 0.356 million tons), after

Korea and China (Peter

1996).

Fresh garlic is characterizedashaving a distinct aromatic odor, which is seldom

carried over into processed garlic (Pemtti and Crapiste 1997).

Quality of garlic

products is evaluated on the basis of their sensory characteristics, mainly color and

flavor intensity or pungency. The flavor of garlic is attributed to the sulfur

containing volatiles. By action of an enzyme, allinase, allyl-S-cysteine sulfoxide

(alliin) is converted to diallyl thiosulfimates (allicin) and finally disproportionately

to disulfides and thiosulfmates (Carson 1967). The factors affecting the aroma

intensity are the variety, maturity level and conditions during processing and

lCorrespondingAuthor

Journal of Food Processing and Preservation25 2001) 15-23. All Rights Reserved.

Copyright 2001 by Food & Nutrition Press# Inc., Trumbull. Connecticut.

15


3/10

16

J

AHMED, PAWANPREET and US. HIVHARE

storage. Considerable oss of flavor components of garlic takes place during drymg

(Pezzutti and Crapiste 1997). The proper control of various steps during processing

is

the key to producing a garlic product with a flavor profile as close to fresh garlic

as possible. Paste is one such alternative that would retain the delicate and fresh

odor of garlic.

Greeningofgarlic paste during preparation and storage has been recognized as

a major quality problem. Lukes (1986) indicated that the amino acid S-(l-propenyl)

cysteine sulfoxide was responsible for the development of green color and

recommended that the garlic bulbs shouldbe stored at or above 23C for at least one

month to prevent greening of the product. However, no specific information is

available on the production of paste and its greening during preparation and

storage. The objective of the present study was to prepare garlic paste, which would

be acceptable to consumers with delicate fiesh odor, color and to study its

physico-chemical and microbiological properties during storage.

M TERI LS AND

METHODS

Preparation

of

Paste

Fresh garlic bulbs (Vuriev:

Punjub

Gurlic-1) of 16 weeks maturity were

procured locally after harvesting and stored at 2% for one month before

processing. The garlic bulbs were subjected

to

mild pressure by hand to separate

into cloves. Cloves were dried in a tray drier at 40C for

30

min to facilitate peeling.

Peeling

was

done manually.After peeling, cloves were blanched at 9OC for 15

min

in water (Rejanoet

ul.

1997) followed by grinding in a laboratory

size

grinder. The

ground material was passed through a 14-mesh sieve to obtain a product of uniform

consistency. The yield of the ground materialwas90%. Desiredquantity of sodium

chloride (w/w) was added to increase the total solids

(TS).

The final pH was

adjusted to 4.1 by adding 30% citric acid (w/v) solution. The paste was pasteurized

at selected temperatures (70,80 or 9OC) in a stainless steel container by heating in

a constant temperature water bath andwas continuously stirred to achieve

uniform

heating. Pasteurization was carried out for 15 min once the temperature at the

geometric center reached to the desired level and immediately filled in presterilized

glass bottles. The packed bottles were cooled in forced air and stored at 25*1C for

further analysis.

Total Solids

Sodium chloride was determined by titration with silver nitrate (Ranganna

1986).

To

determine total solids, paste was dried under vacuum at 70C (Ranganna

1986) until constant weight was obtained (16-18 h). The dried sample was cooled


4/10

GARLIC PASTE

17

in a dessicator and weighed. The percent total solids were determined using

Eq.

1):

Total Solids

=

(mass f dried sample / mass

of

fresh sample) x

100

1)

Titratable cidity and pH

The titratable acidity and pH of paste samples were measured following the

method described by Wang et

al.

1995). A 5 g sample was diluted with 45 mL

distilled water and pH was measured using a pH meter Systronics, Mumbai, India)

at room temperature. For titratable acidity measurement, 5 g paste was diluted with

95mL distilled water making the volume to 100mL, filteredthrough Whatman 41

filter paper and titrated to pH 8.1, with 0.1 N NaOH using phenolphthalein

indicator. Acidity was expressed as percent of citric acid by weight.

Color

Color was measured by Hunter color Difference Meter D25 DP-9000 system,

Hunter Associates Laboratory Inc., Reston, VA). About 200 g homogenized garlic

paste was tightly filled in a standard optical cell having 6-cm diameter for

measurement. The instrument was calibrated with a cream standard tile L*=

6.74,

a = -1.25, b = 21.58) under illuminated conditions. The information given by

L*,

a

and

b

s

generally expressed

as

total

color of prepared paste.

L*

represents the

lightness index

(0

for black to

100

for white),

a

represents greenness and redness

(+ 100 for red and -80 for green) while b represents for yellowness and blueness

(+70 for yellow and -80 for blue).

Rheological Properties

A Brookfield DV-II+ viscometer Brookfield Engineering Laboratory, Inc.

Stoughton,

MA)

equipped with a TC 500 temperature controller was used for the

rheological measurements of garlic paste.

S##4

spindle of the viscometer was

selected for the sample measurement and used without spindle guard of the

viscometer. The thermostatic bath was used to control the working temperature

25C). Shear stress, shear rate and apparent viscosity data were obtained fiom the

viscometer directly at various spindle rotations 10 to 100).

Water ctivity

Water activity(a,,,) of the product was determined by measuring the equilibrium

relative humidity

(ERH)

by the graphical interpolation method of Landrock and

Proctor 1951).Approximately 5 g paste was exposed for

7

days to selected relative

humidities 20,

40,

60,

80

or

100 )

at room temperature 32C) in desiccators

containing known concentrations of sulfuric acid Ruegg 1980). The gain or loss


5/10

18

J. AHMED

AWANPREET

and

U.S.

HIVHARE

in

mass

of

each sample was plotted with respect to relative humidity.

A

smooth

curve was

drawn

hrough the plotted points and the ERH interpolated at the point

where the curve intersected the zero base line. The water activity a,,.) was

calculated

as

EWlOO.

Microbial Analysis

Paste samples were analyzed for standard plate counts (SPC), coli form counts,

lactobacillus and yeast and mold count using the methods prescribed by ICMSF

(1992). Each experimentwas eplicated thrice and the average values were reported.

Statistical Analysis

Paired t-tests and regression analysis of the experimental data was performed

using the method described by Gacula and Singh (1994). Significance was

determined at p 0.05.

RESULTSAND DISCUSSION

The Hunter color L*, and

b*

values of fresh garlic puree were 65.1, -7.33

and 27.79, respectively. Garlic puree had a pH of 5.8, a pH level at which

microbial spoilage would be rapid. Garlic paste was prepared by adding sodium

chloride at the rate of 5,lO and 15 percent (w/w) and adding 30% citric acid (w/v)

to adjust its pH and titratable acidity to 4.1 and 0.35%, respectively. Preliminary

sensory trials using 15 trained panelists indicated the consumer preference for the

paste containing 10% sodium chloride. The overall acceptability scores for paste

containing 5, 10 and 15% sodium chloride were 6.2,7.3 and 5.4, respectively,

on

the

9

point Hedonic scale. Subsequent studies were therefore carried out on the

paste containing 10%

sodium

chloride.

Analysis

of paste revealed that it contained

33% total

solids,

9.6% sodium chloride and 0.35% titratable acidity while pH and

water activity values were 4.1 and 0.86, respectively. The Hunter color

L*,

and

b values of the paste were 58.26,-9.54 and 20.96, respectively.

Them1processing of garlic paste was carried out in the neighborhood of the

pasteurization temperature (70,80 and 90C) for 15

min

to investigate its effect on

green coloration. Effect

of

the processing temperature on the Hunter color

-a*

value is

shown n

Fig.

1.

The

-a*

value decreased significantly (p< 0.05) with

increase in temperature.

A

process temperature

of 90C

was considered as the

optimumas it resulted in

minimum

greening

(a*

=-9.54). Baranowski (1985) and

Giridhar

et

al. 1996) recommended a process temperature of 80C or ginger and

ginger-garlic paste with a pH of approximately

4.

Effect of various constituents on the color of garlic pasteis shown in Fig. 2. The

Hunter color a value of the fresh garlic puree

was

-7.33. Slight decrease in green

color (a*=-7.12) was observed during addition of salt whilethe addition of citric


6/10

1

1

8

6

4

2

C

r

o

T

7

T

8

9

T

m

p

a

u

e

C

F

E

O

P

R

T

M

P

O

H

-

a

V

L


7/10

20

J

AHMED, PAWANPREET

and

U.S. HIVHARE


8/10

GARLIC PASTE

21

acid alone substantially increased the greening (a* = -9.68) of garlic paste. The

Hunter color

a

value of the paste containing both common salt and citric acid was

-9.48. Statistical analysis indicated that the effect

of

salt was not significant

(pr0.05), while the effect of acid addition had significant effect on greening

pcO.05).That is, the acidic condition of paste considerably favored the formation

of green pigment. Lukes (1986) and Rejano

et

al. (1997) have reported similar

observation.

Rheological behavior

of

garlic paste showed that the paste was psuedoplastic

in nature and the power law model t= Ky ) described well the relation between

shear stress 7) and shear rate

(y)

(Rao 1977). Linear regression of the power law

model was carried out to compute the flow behavior index

(n)

and consistency

index

(K).

The flow behavior index and consistency index values of paste were

0.14 and 279 Pas , respectively, (R2= 0.972). Apparent viscosity of paste at 25C

and 100

rpm

was estimated at 4.71 Pa.s.

After processing at

9OC

for 15min, garlic paste was stored at 25C for

6

months

to study the variation in color and microbiological characteristics. Effect

of

storage

period

on

Hunter color

-a*

value is shown in Fig. 3. There was a significant (p<

0.05) decrease of -a*value with storage. Rate of green pigment disappearance was

faster during frst three monthsas compared to later three months.

10

- 1

T - --

0

3

6

Storage

period,

month

FIG.

3.

EFFECT OF STORAGE ON GREEN COLOR DISAPPEARANCE


9/10

22

J

AHMED, PAWANPREET and U.S. HIVHARE

Total plate count

(TPC)

nd lactobacillus count of the paste before thermal

processing were 16.7x lo3 nd 4160, espectively; while the coliform and yeast

and mold counts were less than

10

and

100,

espectively. Thermal processing of

paste at

9OC

or

15

min

reduced TPC

to

100

while lactobacillus, coliform, yeast

and mold were found to be negative. The microbiological count of the paste during

6

months storage

is

reported in Table 1 The

TPC

value increased from

100

o

500

CFU/g where

as

colifom was negative and lactobacillus and yeast and mold counts

increased from nil to less than 100during 6months storage at 25C.The presence

of bacteria of public health significance were typically low in the product and were

considerably lower than the prescribed count Pimm

1994).

It can therefore be

inferred

that

prepared garlic paste stored up

to 6

months was safe microbiologically.

TABLE

1

MICROBIOLOGICAL DATA ON GARLIC PASTE DURING STORAGE

Storage Period TPC C o l i f o d g Lactobacilludg Yeast and Moldg

(Month) (CFU/g)

0

1

Nil Nil Nil

3 400 Nil Nil

Nil

6

500

Nil

4 0 0 400

CONCLUSION

Garlic paste was prepared by adding 10 sodium chloride w/w) and 30% citric

acid w/v) to puree. The paste behaved as a pseudo-plastic fluid. The minimum

greening was observed when the paste was processed at 9OC for 15min. Green

coloration of the product decreased significantly during storage. The product was

found to be safe microbiologically while stored

at

25C for a period of at least 6

months.

REFEXENCES

AUGUSTI,

K.T.

996.Therapeutic values of onion and garlic. Ind. J. Exp. Biol.

BARANOWSKI, J.D.

1985.

Storage stability of processed ginger paste. J. Food

Sci.

50,932-933.

CARSON, J.F.

1967. Chemistry and

Physiology

of Flavours.

pp.

390,

AVI,

Westport,CT.

GACULA

JR.,

M.C.

nd SINGH, J.

1994.

Statistical Methods in Food and

Consumer Research, Academic Press, New York.

GIRIDHAR, N., SATYANARAYANA, A. and JOSHI, G.J.

1996.

Studies

on

preparation and storage of ginger-garlic paste. Indian Food Packer 3,

13-21.

64,334-336.


10/10

GARLIC PASTE 23

ICMSF.

1992. Compendium of Methods for Microbiological Examination of

Foodr,

(C. Vandeszant and D.F. Splittstoesser,eds.)

pp. 961-974,

University of

Toronto Press, Canada.

LAN DRO CK, R.H. and PROCTOR, B.E.

1951.

A new graphical interpolation

method for obtaining humidity equilibrium data with special reference to its

role in food packaging studies. Food Technol.

5,332.

LUKES, T.M.

1986.

Factors governing the greening of garlic paste. J. Food Sci.

51,1577,1582.

PETER, K.V.

1996.

Garlic has g reater potential for export. Spice India

9,4-7.

PEZZU TTI, A. and CRA PISTE, G.H.

1997.

Sorptional equilibrium and drying

PIMM , A.

1994. Handbook of Industrial Seasonings,

(E.W. Underriner and I.R.

RANGANNA,

S.

1986.

Handbook ofAnalysis and Quality Control or Fruits and

R40 M.A.

1977.

Rheology of liquid foods-A review. J. Texture Studies 8,

REJANO, L., SANCHEZ, A.H., CASTRO, A. de and MONTAN O, A.

1997.

Chem ical characteristics and storage stability of pick led garlic prepared using

different processes. J. Food. Sci. 62,

1120-1123.

RUEGG, M.

1980.

Calculation of the activity of water in sulfuric acid so lution at

various temperatures. Lebensm. W iss.

u.

Technol.

13,22-24.

SANO,T.

1950.

Green pigment formation in ground garlic. M.S. Thesis, Univ. of

California, Berkely.

WANG, W.M., SIDDIQ, M., SINHA, N.K. and CASH, J.N.

1995.

Effect of

processing conditions on the physico-chemical and sensory characteristicsof

Stanley plum paste. J. Food Processing Preservation

19 ,65 8 1.

characteristics of garlic. J. Food Eng.

31,113-123.

Hume, eds.) Blackie Academic

&

Professional, Glasgow, U.K.

Vegetable Products.

Tata McGraw-Hill Publishers, New Delhi, India.

135- 168.

Garlic Paste JFPP

Documents

Transcript of Garlic Paste JFPP