نوع المستند : المقالة الأصلية
المؤلفون
1
Home Economics Department, Faculty of Specific Education, Assiut University, Assiut, Egypt.
2
Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Cairo, Egypt.
المستخلص
This study aimed to evaluate the impact of different preservation methods; drying, freezing, and freeze-drying on the quality of Egyptian and Chinese garlic, using Toum Sauce as a model food product. Samples of garlic were analyzed for chemical composition (moisture, ash, fat, fiber, protein, carbohydrates, and vitamin C), bioactive compounds (total phenolic content and flavonoid content), and sensory attributes (color, odor, taste, texture, chewing, and overall acceptability) over storage periods of 0, 3, and 7 days. The results demonstrated that drying significantly increased the concentrations of nutrients such as protein, ash, fat, and fiber, while freeze-drying preserved the highest levels of vitamin C, phenolics, and carbohydrates. Freezing effectively maintained the moisture content. Egyptian garlic generally exhibited higher nutritional values, whereas Chinese garlic showed better stability in color and flavor, particularly after freeze-drying. Sensory evaluation revealed that samples made from freeze-dried and dried Chinese garlic (CHFD and CHD) maintained superior stability and acceptability throughout the storage period. In contrast, samples prepared from fresh and dried Egyptian garlic (EF and ED) exhibited rapid sensory deterioration. pH decline was more evident in dried samples, while phenolic content increased in some frozen samples due to cell disruption; flavonoids appeared more sensitive to processing, particularly freezing. Freeze-drying proved to be the most effective preservation method for maintaining both nutritional and sensory quality, followed by drying. These findings offer valuable insights into optimizing garlic-based food products and emphasize the critical role of preservation techniques in ensuring functional quality and consumer acceptability.
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الموضوعات الرئيسية
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