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- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
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Vol. 12, Issue 9 (2023)
Effect of blanching and chemical pre-treatments on the pungency of the garlic cloves
Author(s):
Jinnamu Aresh, Prodyut Kumar Paul, Nilesh Bhowmick, Mutum Preema Devi, Ranjit Chatterjee and Somnath Mandal
Jinnamu Aresh, Prodyut Kumar Paul, Nilesh Bhowmick, Mutum Preema Devi, Ranjit Chatterjee and Somnath Mandal
Abstract:
The present experiment was undertaken to study the effect of different pretreatments on minimally processed garlic cloves in the Department of Pomology and Post-Harvest Technology of UBKV, Pundibari. Garlic cloves were blanched (normal, hot water, and steam) and subsequently pretreated with various chemicals. Chemicals studied in this pretreatment experiment were acetic acid in the range of 0-2%, potassium metabisulphite (KMS) in the range of 0-2000 ppm, EDTA in the range of 0-1%, and Calcium chloride in the range of 0-2%. The pretreated cloves were stored under ambient conditions (Temp 25-35 °C and RH 60-80%) for 15 days before taking observations. The change in allicin content and change in textural property of the treated clove in reference to fresh cloves were recorded as response in this optimization study.
The present experiment was undertaken to study the effect of different pretreatments on minimally processed garlic cloves in the Department of Pomology and Post-Harvest Technology of UBKV, Pundibari. Garlic cloves were blanched (normal, hot water, and steam) and subsequently pretreated with various chemicals. Chemicals studied in this pretreatment experiment were acetic acid in the range of 0-2%, potassium metabisulphite (KMS) in the range of 0-2000 ppm, EDTA in the range of 0-1%, and Calcium chloride in the range of 0-2%. The pretreated cloves were stored under ambient conditions (Temp 25-35 °C and RH 60-80%) for 15 days before taking observations. The change in allicin content and change in textural property of the treated clove in reference to fresh cloves were recorded as response in this optimization study.
The optimization was conducted following I- Optimal Response Surface Methodology with total 43 runs divided into 5 blocks. The mean ranges for change in pungency content after 15 days of storage were 7.5-93.5%. Model were fitted for both the response factor using Design Expert 12.0.12.0 and both the model were found to fit Quadratic equation. Numerical optimization of the model parameter was resulted into the best combination of the hot water blanching cloves and subsequently dipping in the solution of 2% Acetic acid with, 0.015 ppm potassium metabisulphite (KMS), 0.037% EDTA, and 1.891% Calcium chloride for 29.25 minutes.
Pages: 1574-1582 | 177 Views 116 Downloads
How to cite this article:
Jinnamu Aresh, Prodyut Kumar Paul, Nilesh Bhowmick, Mutum Preema Devi, Ranjit Chatterjee, Somnath Mandal. Effect of blanching and chemical pre-treatments on the pungency of the garlic cloves. Pharma Innovation 2023;12(9):1574-1582.
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
Main Menu
Special Issue
Copyright Form
Identifier
The Pharma Innovation Journal
