Physicochemical, sensory characteristics and antioxidant activities of jam prepared with black garlic.

摘要

The antioxidant activity and quality characteristics of jam prepared with black garlic were evaluated. The jams were produced using: sucrose (control); fructooligosaccharide (FTO), 50% sucrose + 50%+ fructooligosaccharide (FTOM), maltitol syrup (MT)and 50% sucrose + 50% maltitol syrup (MTM). The endpoint of jam preparation was determined as a sweetness of 64 degrees Brix. There were significant differences in moisture content between the jams, whereas acidity was not different. Reducing sugar content and viscosity were the highest in FTO (0.144%, 126 800 cP) and lowest in control (0.074%, 101 600 cP). Hunter lightness (L), redness (a) and yellowness (b) colour values were the highest in FTO compared to the others. Hardness and springiness were the highest in FTO. Antioxidative activity was highest in FTO with the lowest IC50 values (42.3 mg/g for DPPH and 22.4 mg/g for hydroxyl radical scavenging activities). Total phenol content was highest in FTO jams. Black garlic jam containing FTO showed the highest score among treatments. Based on these results, it is suggested that fructooligosaccharide was appropriate for production of black garlic jam with good physicochemical properties and antioxidative activity.