Vol. 10, Issue 7 (2021)

Author(s):
Nusrat Chowdhary, Julie D Bandral, Monika Sood, Neeraj Gupta, Upma Dutta and Rafeeya Shams

Abstract:
In present study, garlic was peeled and converted into paste by adding foaming agent viz. Xanthan gum. The work comprised of the following treatments: T₁ (Control), T₂ (0.5% Xanthan gum), T₃ (1% Xanthan gum), T₄ (1.5% Xanthan gum). The foamed garlic paste was dried at 50 and 60^oC and converted into powder. The foam mat dried garlic powder was packed in polypropylene bags and stored under ambient conditions followed by analysis at a regular interval of 30 days upto three months to ascertain the changes in functional and bioactive properties. In case of both drying temperatures (50 and 60 ^oC), minimum mean bulk density of 0.372 and 0.362(g/ml) and water activity of 0.492 and 0.481 were observed in T₄ (1.5% Xanthan gum). However, the highest mean rehydration ratio of2.434 and 2.459 were observed in T₄ (1.5% Xanthan gum). The highest mean L* value of 94.21 and 93. 20 were observed in T₄ (1.5% Xanthan gum). Sensory evaluation of foam mat dried garlic powder revealed that T₄ (1. 5% Xanthan gum) recorded the highest mean score for overall acceptability (8.10 and 8.02) when dried at 50 and 60^oC, respectively. In general bulk density and water activity increased whereas, calcium content, antioxidant activity and total phenol content decreased during storage. Overall, foam mat dried garlic powder prepared using T₄ (1. 5% Xanthan gum)was adjudged as best for retaining quality attributes, enhanced shelf life and higher overall acceptability scores.