Vol. 10, Issue 10 (2021)

Author(s):
Sanjay Omprakash, Baskaran N, Loganathan Manickam and Bhuvana S

Abstract:
As health consciousness and demand for functional foods increase, it becomes imperative to investigate the various options for the production of processed functional foods. The bioactive compounds in fermented garlic as a source of functional food possess unique texture and flavor, which make it more nutritious than raw garlic. The different incubation periods preserved during the ageing process of fermented garlic changes its hardness, color and bioactive properties produced various health benefits. The incubation period of 50 days for the development of fermented garlic had better properties than that aged for 30 and 40 days’ treatment compared to raw garlic. The content of Allin was reduced by 77% in fermented garlic, and 88% in infrared dried garlic. The surface etching that occurs during infrared treatment increases the total phenols, total flavonoids content and decreases the colour, hardness and Allin content of fermented garlic after treatment. The results obtained for DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) of Fermented Garlic after infrared treatment indicate that there is an increase in bioactive compounds with an increase in infrared treatment time. Thus, infrared treatment has proven to be a great technique for processing the Fermented Garlic for commercial purposes.