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Effect of ohmic blanching on drying kinetics, physicochemical and functional properties of garlic powder

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Abstract

This study aims to perform an optimization of process parameter for ohmic blanching of garlic to focus on the drying characteristics of the garlic powder at different temperatures. Comparative analyses on physicochemical and functional properties of differentially blanched garlic powder are carried out. The browning intensity was found to be lesser in garlic with ohmically blanched at 26.66 V/cm for 30 s. Process optimization was carried using different thin layer models, out of which Midilli–Kucuck was found to best fit model (R2 = 0.9954). Rate of drying was significantly higher in ohmically blanched garlic compared to conventional blanching. Obtained garlic powder by differential blanching methods was analyzed for physicochemical and functional attributes specifically; diallyl disulphide content was retained up to 945.8 mg/kg, 928.7 mg/kg and 667.6 mg/kg, respectively.

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This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

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Authors and Affiliations

  1. Department of Food Process Engineering, SRM Institute of Science and Technology, Kattankulathur, Chennai, Tamil Nadu, 603203, India

    P. Poojitha

  2. Indian Institute of Food Processing Technology, Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, 613005, India

    K. A. Athmaselvi

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  1. P. Poojitha
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  2. K. A. Athmaselvi
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Correspondence to K. A. Athmaselvi.

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Poojitha, P., Athmaselvi, K.A. Effect of ohmic blanching on drying kinetics, physicochemical and functional properties of garlic powder. J Food Sci Technol 60, 845–855 (2023). https://doi.org/10.1007/s13197-020-04676-z

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  • DOI: https://doi.org/10.1007/s13197-020-04676-z

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