Optimal Conditions for the Production of Black Garlic to Physical and Chemical Properties of Black Garlic Products

Abstract

The objective of this research is to study the optimal conditions to produce black garlic using the garlic cloves and single-clove garlic raised in Konkam Subdistrict, Yangchum Noi District, Sisaket Province. We compare two 15-day incubation conditions: (1) Condition A, wrapping each garlic with wax paper and aluminum foil; (2) Condition B, wrapping the garlic with aluminum foil and wrapping with cloth on top. Curing the garlic in an incubator at 65 degrees Celsius for 15 days, we found the single-clove garlic in Condition A had its pulp color changed to black, and the texture became soft like jelly. Furthermore, Condition A returns the highest yield percentage equal to 40 percent, which is statistically significantly greater than other samples (p≤0.05). The physical, chemical, and sensory properties showed the colors have no statistically significant differences (p>0.05) in all samples. The fat content (percentage) and antioxidant properties (found using the DPPH and ABTS methods) of black garlic produced from single-clove garlic in Condition A was also the highest. The results from the ranking test by untrained panelists showed that the black garlic in Condition A received a preference rating of 1^st place.