Influence of Carrying Agents on the Physicochemical Properties of Freeze-Dried Black Garlic Powder as a Functional Ingredient
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Black garlic is widely recognized for its high antioxidant content and potential health benefits, making it a valuable functional ingredient in the food and pharmaceutical industries. This study investigated the effects of different carrier agents maltodextrin, isomaltodextrin, and fructooligosaccharide at concentrations of 20%, 25%, and 30% on the physicochemical properties of freeze-dried black garlic powder. The parameters evaluated included total soluble solids, color, moisture content, water activity, bulk density, flowability, and antioxidant activity (DPPH, ABTS, and FRAP). The results indicated that both the type and concentration of the carrier significantly influenced the quality of black garlic powder. Among the tested carriers, 25% maltodextrin showed the greatest potential by improving powder stability, reducing moisture content, enhancing flowability, and maintaining high antioxidant activity. These findings provide valuable insights into optimizing carrier selection for the production of black garlic powder with improved quality and stability.
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สมาคมวิศวกรรมเกษตรแห่งประเทศไทย
Thai Socities of Agricultural Engineering
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