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Mutasim ZA
Mutasim ZA
Arab Center for Nutrition,
Muharraq
Publications
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Research Article
Proximate Analysis of Garlic (Allium sativum) Paste Treated with Ascorbic and Citric Acids
Author(s): Mutasim ZA and Elgasim AEMutasim ZA and Elgasim AE
The prime objective of the study was to develop a preservation method for garlic paste that could prevent adverse quality changes, render the paste more shelf stable and possibly retain chemical characteristics of fresh garlic. Three separate batches of fresh garlic bulbs of two Sudanese varieties (Dongla and Berber) harvested in December 2011 were collected, peeled manually, separated into individual sound cloves, divided into 5 equal portions and crushed in a blender until a smooth puree was obtained. Before crushing, portions were assigned randomly to chemical treatments (T0 = no chemical additives (control); T1 = 0.5 mg/g Ascorbic acid; T2 = 2 mg/g Citric acid; T3 = 0.25 mg/g Ascorbic acid + 1 mg/g Citric acid and T4 = 0.5 mg/g Ascorbic acid + 2 mg/g Citric acid). The chemical additives (T0-T4) were added during bulb crushing. Each garlic treated porti.. View More»
DOI: 10.4172/2157-7110.1000550