期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：7
期号：9
页码：712-715
DOI：10.19026/ajfst.7.1633
出版社：MAXWELL Science Publication
摘要：To explore the physicochemical changes of black garlic during the thermal processing steps and further reveal the role of Maillard reaction in the formation mechanism of black garlic. The physicochemical changes including UV-Vis absorbance, fluorescence and color difference were determined. The UV absorbance at 294 nm and browning intensity at 420 nm gradually increased with increasing heating time, while the fluorescence intensity showed a maximum value at the heating time of 3 days. The color value of black garlic increased after heating at 70-80°C for 10 days. These results indicated Maillard reaction was primarily responsible for the formation of black garlic.
Loading...
