Technological potential of a food ingredient obtained from heat-treatmented allium sativum l. Bulbs
https://doi.org/10.37493/2307-910X.2025.3.5
Abstract
Introduction. Black garlic has traditionally enjoyed great demand in many countries around the world, including Russia, due to the popularity of the pan-Asian gastronomic trend, which fits well with its use as a ready-to-eat food product and as an ingredient in food products. Materials and methods. The possibility of using black garlic as an ingredient in food systems is shown, however, information on its physical state and properties, including those that determine its technological adequacy, is extremely limited and scattered, which determined the purpose of this work - to study the functional and technological properties of a powdered food ingredient obtained from heat-treated Allium sativum L. bulbs. Results and discussion. The objects of the study were samples of the food ingredient in the form of a powder obtained by grinding fermented Dobrynya garlic bulbs harvested in 2024. The article presents an analysis of the functional and technological properties of a powdered food ingredient obtained from heat-treated Allium sativum L. bulbs. The analysis allowed us to conclude that this food ingredient has potential for use in various food systems. The objects of the study were samples of food ingredient obtained by fermentation of garlic bulbs at T=70 °C for 20 days (No. 1) and at T=80 °C for 15 days (No. 2). Conclusion. In the course of the studies, the organoleptic, physicochemical and technological properties of the samples were investigated. It was shown that, based on the complex of functional and technological properties, the obtained ingredient in the form of a fine powder may be of interest for a number of food technologies and systems.
About the Authors
E. E. Banshchikova
Ural State University of Economics
Россия
Россия
Elena Evgenievna Banshchikova – postgraduate student of the Department of Biotechnology and Engineering
62, 8 Marta St., Ekaterinburg, 355017
E. D. Rozhnov
Ural State University of Economics
Россия
Россия
Evgeny Dmitrievich Rozhnov – Doctor of Technical Sciences, Professor of the Department of Biotechnology and Engineering
62, 8 Marta St., Ekaterinburg, 355017
M. N. Shkolnikova
Ural State University of Economics
Россия
Россия
Marina Nikolaevna Shkolnikova – Doctor of Technical Sciences, Associate Professor, Professor of the Department of Nutrition Technologies
62, 8 Marta St., Ekaterinburg, 355017
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Review
For citations:
Banshchikova E.E., Rozhnov E.D., Shkolnikova M.N. Technological potential of a food ingredient obtained from heat-treatmented allium sativum l. Bulbs. Modern Science and Innovations. 2025;(3):52-61. https://doi.org/10.37493/2307-910X.2025.3.5
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