• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.601-606
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• 2021

This study investigated the quality and sensory properties of Tteokgalbi containing various amounts of roasted garlic powder by measuring the proximate composition, color, pH, cooking yield, electronic tongue, and sensory evaluation. Samples containing 3% and 5% roasted garlic powder had lower moisture content than the control group (p<0.05), however, protein content was higher (p<0.05). The redness of samples containing 3% and 5% roasted garlic powder was significantly higher compared to the control (p<0.05). pH decreased significantly with increasing amounts of roasted garlic powder (p<0.05). Cooking yield exhibited an upward trend with increasing levels of roasted garlic powder. The intensity scales of saltiness, sourness, and umami of samples containing roasted garlic powder were stronger than those of the control. Samples containing 3% roasted garlic powder scored the highest flavor and overall acceptability. These results indicate that adding 3% roasted garlic powder can enhance the quality and sensory properties of pork Tteokgalbi.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.696-702
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• 2007

The effect of different steamed garlic powder concentrations on sponge cake quality were investigated by analyzing both physicochemical and sensory properties. The sponge cakes were mixed with either steamed and freeze-dried garlic powders at different ratio [0, 2, 4, 6, 8 and 10 % (w/flow w)]. The density of the prepared dough increased with increasing amounts of steamed garlic powder when the concentrations were over 4%. The heights of the sponge cakes ranged from $3.53{\pm}0.12{\sim}3.60{\pm}0.15cm$ in the $4{\sim}8%$ steamed garlic powder samples, and were significantly higher than the control. The specific loaf volume of the cake was $3.86{\pm}0.07mL/g$ the highest in the 4% steamed garlic powder samples. When the garlic powder concentration was over the 6%, the specific loaf volumes of the sponge cakes decreased with increases in garlic powder contents. The measured L- and b-values of the crust were significantly decreased with increasing garlic powder concentration while the a-value gradually increased. The L-value of the crumb increased with increasing steamed garlic powder concentration, especially at concentrations greater than 4%. The a-values were higher in the steamed garlic powder treatments than in the control. however, no significant differences were found in the concentrations over 4%. The hardness of the control was $812.42{\pm}56.69g/cm^2$, whereas it ranged from $1005.36{\pm}43.65{\sim}1522.78{\pm}204.95g/cm^2$ in the experimental groups. Hardness increased with increasing garlic powder concentration. When considering moistness, overall acceptability, and other characteristics, the optimal concentration of steamed garlic powder was found to be 4%.

• Journal of agriculture & life science
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• v.44 no.1
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• pp.51-59
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• 2010

The quality characteristics (specific gravity, viscosity, color, texture and sensory evaluation etc.) of yellow layer cake added with black garlic powder were examined in order to use as a new functional food ingredient of black garlic powder. Specific gravity of cake batters was not affected by addition of black garlic powder. Viscosity (31,315~41,048 cP) of cake batters was increased as the addition level of black garlic powder increased. pH (7.54~6.18) and height (6.14~5.62cm) of cakes were decreased as the addition level of black garlic powder increased. Specific volume of cakes did not show any significant difference except the cake with 15% black garlic powder. In color of cake crust, crumb and batter, lightness (L) and yellowness (b) were decreased as the addition level of black garlic powder increased, while redness (a) was increased. Hardness and adhesiveness of cakes decreased as the addition level of black garlic powder increased Overall acceptability was the highest in yellow layer cake with 5% black garlic powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1680-1687
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• 2011

This study was performed to determine the effects of pretreatment and drying methods on the quality and physiological activities of garlic powders. Fresh garlic was boiled, baked, steamed or left untreated before hot-air drying or freeze-drying. Electron-donating abilities were higher in the untreated group for each drying method. Relative EDA of baked group was 32.8%, whereas those of the boiling and steaming groups were 12.4% and 20.1%, respectively. Nitrite-scavenging effects were slightly affected by processing methods. Polyphenol content of the processing group was higher in the hot-air drying than freeze-drying group, and it was significantly highest in the untreated freeze-dried group. The value of polyphenol in the baked group was significantly higher than those of the boiling and steaming groups. Tyrosine contents of garlic powder were higher in the hot-air drying than freeze-drying group, and it was significantly highest in the untreated group of each drying method. Antimicrobial activities of the garlic powders were higher in freeze-drying group compared to the hot-air drying group. Therefore, antimicrobial activities of garlic powder were affected by heating treatments.

• Journal of Animal Science and Technology
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• v.51 no.4
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• pp.307-314
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• 2009

This experiment was conducted to investigate the effects of dietary garlic powder (GP) on growth performance and mRNA expression of hepatic 3-hydroxy-3-methylglutaryl-CoA reductase (HMG-CoA reductase) in broiler chickens. Day-old male chicks (Ross, n=270) were fed diets containing 0% [positive control (PC) with antibiotics or negative control (NC) without antibiotics], 1%, 3% and 5% GP for 6 wks. There were no significant differences in feed intake among the treatments throughout the experimental period. Body weight gains in groups fed dietary GP at 3% and 5% were significantly higher than that of NC group (P<0.05). Feeding GP up to 5% did not exert any adverse effect on weight gain and feed intake. There were no significant differences in the relative weights of liver, spleen, cecum and breast muscle. The content of meat cholesterol in GP containing dietary groups tended to be reduced as compared to NC group. Average infectious bronchitis antibody titers in chicks fed GP containing diets were significantly higher than that of NC group (P<0.05). The mRNA expression of hepatic HMG-CoA reductase was reduced by dietary GP. These results indicate that dietary GP has growth promoting effects and tended to alter cholesterol metabolism in broiler chickens.

• Food Science and Preservation
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• v.12 no.1
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• pp.95-100
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• 2005

To enhance the utilization of green garlic as food materials, the nutritional and microbiological properties of green garlic powder and bread were investigated. Proximate compositions of green garlic powder were as follows; moisture $6.99\%$, crude protein $7.62\%$, crude lipid $1.84\%$, crude ash $6.60\%$, crude fiber $9.88\%$ and carbohydrate $76.95\%$. Free sugars were composed of glucose, glucose and sucrose. The major minerals of green garlic powder were k(1,140 mg/100 g), Ca(679.05 mg/100 g), P(342.09 mg/100 g) and Na(130.42 mg/100 g). In the total and free amino acid analysis, the major amino acids were methionine, cystine, proline and glutamic acid. When various amount of freeze dried green garlic powder were added in bread, bread with $0.5\%$ green garlic powder had lower level of total bacterial count compared with the control group at ambient temperature$(30{\pm}1^{\circ}C)$. Result of sensory evaluation showed that the preference scores decreased as the green garlic powder content increased. Through the result of these experiment we can conclude that the highest quality of green garlic powder content is no more than $0.5\%$ in making bread added with green garlic powder.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.44-49
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• 1990

The quality of garlic powder produced by hot all drying and freeze drying method was evaluated Porapak Q column was comparatively profitable for the separation of flavor components in hexane extracts of garlic. Freeze dried (FD) garlic powder had higher diallyl disulphide, total pyruvic acid and alliin than hot air dried (HD) garlic powder. On the results of color evaluation by color difference meter, garlic powder of HD were more brownish than FD. In microstructure of garlic powder observed by SEM, freeze dried garlic powder was fairly porous.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.260-273
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• 2010

This study aims to examine the quality characteristics of bread by the amount of addition of black garlic powder. there bas been increasingly higher interest in functional foods. According to the results, after analyzing mixograph, of the dough by using mixograph, the bread containing black garlic powder was considered to be most suitable for making bread As for stickiness of the dough with black garlic powder added, the higher black garlic powder was added, the more the bread becomes sticky. BG 6(i.e. bread with 6% of black garlic powder) had the highest fermentation rate for 60-minute fermentation period(i.e. first fermentation). Analysis through crumbScan showed that there were significant differences in crumb fineness between the control and bread with addition of black garlic powder, showing no significant difference by the amount of addition of black garlic powder. As for the volume and specific volume of bread with addition of black garlic powder, the more black garlic powder, the less volume and specific volume. Preference test showed that BG 6 got the best appearance and taste, in overall preference, BG 6 and BG 9(i.e. bread with 9% of black garlic powder) showed the same degree. However, BG 6 is considered the optimum addition of black garlic powder to reduce the production costs in the numerical respect.

• Korean Journal of Plant Resources
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• v.8 no.3
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• pp.275-280
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• 1995

To determine the effect of garlic on acute liver damage caused by $CCl_4$, the values of GOT, GPT, LDH in blood were measured. GOT, GPT, LDH values from mouse treated 2,000mg/kg garlic substance powder were significantly lower than disitlled mouse(positive treatment) after distilled water ingestion only showed big death, but 2,000mg/kg garlic powder treated mouse rarely showed death of liver tissue.

• Monthly Korean Chicken
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• v.43 no.37 s.103
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• pp.84-85
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• 2004