Aptness of garlic cultivars for industrialization

• Grant number: 09/51834-3
• Support Opportunities: Regular Research Grants
• Start date: August 01, 2009
• End date: April 30, 2011
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Patricia Prati
• Grantee: Patricia Prati
• Host Institution: Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). São Paulo , SP, Brazil

Abstract

The pursuit of the consumers by prepared products for consumption grows expressively in the last decade, mcentivizing the development of the technologies that permit your manufacture with quality. The transformation of the garlic in paste prepared for consumption, minced and fried, sliced and fried makes easy the utilization of this vegetable that causes discomfort in your manipulation, due at the strong and characteristic flavor caused by the organosulfurades compounds, mainly alicin. The objective of this study is to evaluate the aptness for industrialization of tree garlic semi-noble cultivars nationals and to compeer with imported cultivars. The raw materials were characterized as to your composition in proteins, lipids, profile of fatty acids, ashes, total and redutor sugars, moisture, total solids, soluble solids, pH, acidity, ascorbic acid, alicin, Aw and instrumental color. After, it were divided in three portions and processed as garlic past with salt, minced and fried garlic, and sliced and fried garlic. Thereupon the processing, the products were characterized according the same analysis descript for the raw material yonder the peroxide value for the minced or sliced and fried garlic, and microbiological analysis of moulds and yeasts and total count. Then, the products were storage for 180 days and evaluated every 45 days by analysis of the ascorbic acid and alicin contents, peroxide value for the fried products, yonder instrumental color. The profile of fatty acids for the fried products and the microbiological analysis were effectuated only in the 90 and 180 days of storage. (AU)