Research Article
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DETERMINATION OF PHYSICOCHEMICAL, ANTIOXIDANT, TEXTURAL AND SENSORY FEATURES OF PASTIRMA CEMEN PASTE PRODUCED BY USING DIFFERENT CONCENTRATIONS OF BLACK GARLIC

Year 2022, Volume: 47 Issue: 6, 980 - 991, 15.12.2022

Emre Turan Atilla Şimşek

https://doi.org/10.15237/gida.GD22055

Abstract

This study aims were to evaluate the effects of using different concentrations (10%, 15%, 20%) of black garlic (BG) as an alternative to fresh garlic on the physicochemical, antioxidant, textural and sensory properties of pastırma cemen paste (CP), and to determine the most appropriate amount of BG in terms of consumer acceptance and bioactive properties. The addition of BG at increasing concentration decreased the moisture, pH, colour (L*, a*, and b*), firmness and stickiness values of the CP compared to the control with fresh garlic. While the total phenolics and antioxidant activity of CP increased with the addition of BG, the highest values were in having 20% BG-added group. On the other hand, considering the parameters of odour, taste, spreadability and general appreciation, the 15% BG-added group was the most appreciated. As a result, 15% BG can be used as an alternative to fresh garlic to increase CP's sensory acceptability and bioactive properties.

Keywords

Pastırma cemen paste black garlic antioxidant texture sensory acceptance

Supporting Institution

Ordu University Scientific Research Projects Coordination Unit

Project Number

AR-1642

Thanks

This study was supported by Ordu University Scientific Research Projects Coordination Unit within the scope of project number AR-1642. The authors also thank Mehmet İPEK (Taşköprü District Directorate of Food, Agriculture and Livestock) for providing Taşköprü fresh garlic.

References

  • Ahhmed, M.A. (2014). Traditional cured meat-making process degrades the proteins of M. latissimus dorsi of bovine. International Food Research Journal, 21(1): 139-148.
  • Ahhmed, A., Özcan, C., Karaman, S., Öztürk, İ., Çam, M., Fayemi, P.O., ... Yetim, H. (2017). Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat. Meat Science, 127: 35-44, doi: 10.1016/j.meatsci.2016.12.011
  • Ahmed, T., Wang, C.K. (2021). Black Garlic and its bioactive compounds on human health diseases: A Review. Molecules, 26(16): 5028, doi: 10.3390/molecules26165028
  • Akan, S., Unuvar, I. (2017). Sarımsak üretim ve ticaretinin ekonomik önemi. III. International Balkan and Near East Social Sciences (IBANESS) Congress Series, 04-05 March, Edirne/Turkey.
  • Aksu, M.I., Kaya, M., Oz, F. (2006). Inhibition of Escherichia coli O157: H7 in cemens with different garlic levels. American Journal of Food Technology, 1: 59-65, doi: 10.3923/ajft.2006.59.65
  • Aksu, M.I., Erdemir, E., Turan, E., Sat, I.G. (2020a). Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastırma. Journal of Stored Products Research, 89: 101721, doi: 10.1016/j.jspr.2020.101721
  • Aksu, M.I., Turan, E., Sat, I.G. (2020b). Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastırma cemen paste during chilled storage. Journal of Stored Products Research, 89: 101696, doi: 10.1016/j.jspr.2020.101696
  • Aksu, M.I., Turan, E., Sat, I.G., Erdemir, E., Oz, F., Gurses, M. (2020c). Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract. Journal of Food Processing and Preservation, 44(9): e14714, doi: 10.1111/jfpp.14714
  • Aksu, M.I., Turan, E., Sat, I.G., Erdemir, E. (2021). Red raspberry (Rubus ideaus L.) extracts: A novel ingredient in cemen paste. Journal of Food Processing and Preservation, 45(11): e15930, doi: 10.1111/jfpp.15930
  • Amiraian, D.E., Sobal, J. (2009). Dating and eating. Beliefs about dating foods among university students. Appetite, 53(2): 226-232, doi: 10.1016/j.appet.2009.06.012
  • Bae, S.E., Cho, S.Y., Won, Y.D., Lee, S.H., Park, H.J. (2014). Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment. LWT-Food Science and Technology, 55(1): 397-402, doi: 10.1016/j.lwt.2013.05.006
  • Bayan, L., Koulivand, P.H., Gorji, A. (2014). Garlic: A review of potential therapeutic effects. Avicenna Journal of Phytomedicine, 4(1): 1-14.
  • Benzie, I.F., Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1): 70-76. doi: 10.1006/abio.1996.0292
  • Bursal, E., Gülçin, I. (2011). Polyphenol contents and in vitro antioxidant activities of lyophilised aqueous extract of kiwifruit (Actinidia deliciosa). Food Research International, 44(5): 1482-1489, doi: 10.1016/j.foodres.2011.03.031
  • Cemeroglu, B. (2010). Food Analysis. Food Technology Association Publications (No:34), Ankara, Turkey.
  • Chen, Y.A., Tsai, J.C., Cheng, K.C., Liu, K.F., Chang, C.K., Hsieh, C.W. (2018). Extracts of black garlic exhibits gastrointestinal motility effect. Food Research International, 107: 102-109, doi: 10.1016/j.foodres.2018.02.003
  • Choi, I.S., Cha, H.S., Lee, Y.S. (2014). Physicochemical and antioxidant properties of black garlic. Molecules, 19(10): 16811-16823, doi: 10.3390/molecules191016811
  • Cakici, N., Aksu, M.I., Erdemir, E. (2015). A survey of the physico-chemical and microbiological quality of different pastırma types: A dry-cured meat product. CyTA-Journal of Food, 13(2): 196-203, doi: 10.1080/19476337.2014.938123
  • El-Saber Batiha, G., Magdy Beshbishy, A., G Wasef, L., Elewa, Y.H., A Al-Sagan, A., El-Hack, A., ... Prasad Devkota, H. (2020). Chemical constituents and pharmacological activities of garlic (Allium sativum L.): A review. Nutrients, 12(3): 872, doi: 10.3390/nu12030872
  • Jung, I.C., Sohn, H.Y. (2014). Antioxidation, antimicrobial and antithrombosis activities of aged black garlic (Allium sativum L.). Microbiology and Biotechnology Letters, 42(3): 285-292, doi: 10.4014/kjmb.1407.07002
  • Kim, K.J., Kim, S.H., Shin, M.R., Kim, Y.J., Park, H.J., Roh, S.S. (2019). Protective effect of S-allyl cysteine-enriched black garlic on reflux esophagitis in rats via NF-κB signaling pathway. Journal of Functional Foods, 58: 199-206, doi: 10.1016/j.jff.2019.04.040
  • Martínez-Casas, L., Lage-Yusty, M., López-Hernández, J. (2017). Changes in the aromatic profile, sugars, and bioactive compounds when purple garlic is transformed into black garlic. Journal of Agricultural and Food Chemistry, 65(49): 10804-10811, doi: 10.1021/acs.jafc.7b04423
  • Mirondo, R., Barringer, S. (2016). Deodorization of garlic breath by foods, and the role of polyphenol oxidase and phenolic compounds. Journal of Food Science, 81(10): C2425-C2430, doi: 10.1111/1750-3841.13439
  • Molina-Calle, M., Priego-Capote, F., de Castro, M.D.L. (2017). Headspace-GC–MS volatile profile of black garlic vs fresh garlic: Evolution along fermentation and behavior under heating. LWT-Food Science and Technology, 80: 98-105, doi: 10.1016/j.lwt.2017.02.010
  • Morbidoni, L., Arterburn, J.M., Young, V., Mullins, D., Mulrow, C., Lawrence, V. (2001). Garlic: Its history and adverse effects. Journal of Herbal Pharmacotherapy, 1(1): 63-83, doi: 10.1080/J157v01n01_06
  • Munch, R., Barringer, S.A. (2014). Deodorization of garlic breath volatiles by food and food components. Journal of Food Science, 79(4): C526-C533, doi: 10.1111/1750-3841.12394
  • Negishi, O., Negishi, Y., Ozawa, T. (2002). Effects of food materials on removal of Allium-specific volatile sulfur compounds. Journal of Agricultural and Food Chemistry, 50(13): 3856-3861, doi: 10.1021/jf020038q
  • Negishi, O., Negishi, Y., Yamaguchi, F., Sugahara, T. (2004). Deodorization with ku-ding-cha containing a large amount of caffeoyl quinic acid derivatives. Journal of Agricultural and Food Chemistry, 52(17): 5513-5518, doi: 10.1021/jf049693j
  • Nikolić, I., Dokić, L., Krstonošić, V., Šereš, Z., Šoronja–Simović, D. (2014). Possibility of the production of functional low‐fat food spread of hull‐less pumpkin seed flour from rheological and textural aspect. Journal of Texture Studies, 45(4): 324-333, doi: 10.1111/jtxs.12078
  • Ozcan-Sinir, G., Barringer, S.A. (2021). Deodorization of garlic odor by fresh and dried herbs using SIFT-MS. The Journal of FOOD, 46(2): 358-366, doi: 10.15237/gida.GD21029
  • Qiu, Z., Zheng, Z., Zhang, B., Sun‐Waterhouse, D., Qiao, X. (2020). Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans. Comprehensive Reviews in Food Science and Food Safety, 19(2): 801-834, doi: 10.1111/1541-4337.12529
  • Sasaki, J.I., Lu, C., Machiya, E., Tanahashi, M., Hamada, K. (2007). Processed black garlic (Allium sativum) extracts enhance anti-tumor potency against mouse tumors. Medicinal and Aromatic Plant Science and Biotechnology, 1(2): 278-281.
  • Sharma, S., Shankar, T.P., Koirala, B. (2011). Halitosis: A serious social problem. Health Renaissance, 9(2): 106-111, doi: 10.3126/hren.v9i2.4983
  • Shin, J.H., Lee, C.W., Oh, S.J., Yun, J., Kang, M.R., Han, S.B., ... Kang, J.S. (2014). Hepatoprotective effect of aged black garlic extract in rodents. Toxicological Research, 30(1): 49-54, doi: 10.5487/TR.2014.30.1.049
  • Singleton, V.L., Orthofer, R., Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology, 299: 152–178, doi: 10.1016/S0076-6879(99)99017-1
  • Stevinson, C., Pittler, M.H., Ernst, E. (2000). Garlic for treating hypercholesterolemia: A meta-analysis of randomized clinical trials. Annals of Internal Medicine, 133(6): 420-429, doi: 10.7326/0003-4819-133-6-200009190-00009
  • Tekinsen, O.C., Dogruer, Y. (2000). Her Yönüyle Pastırma. Selçuk Üniversitesi Basımevi, 124, Konya, Türkiye.
  • Turan, E., Simsek, A. (2021). Black garlic as a substitute for fresh garlic to reduce off-lavor and enhance consumer acceptance and bioactive properties in cemen paste. Journal of Food Processing and Preservation, 46(2): e16246, doi: 10.1111/jfpp.16246
  • Toledano-Medina, M.A., Pérez-Aparicio, J., Moreno-Rojas, R., Merinas-Amo, T. (2016). Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves. Food Chemistry, 199: 135-139, doi: 10.1016/j.foodchem.2015.11.128
  • Wang, D., Feng, Y., Liu, J., Yan, J., Wang, M., Sasaki, J.I., Lu, C. (2010). Black garlic (Allium sativum) extracts enhance the immune system. Medicinal and Aromatic Plant Science and Biotechnology, 4(1): 37-40.
  • Yetim, H., Ekici, L., Ozcan, C., Ozturk, I., Tornuk, F., Karaman, S. (2017). Effects of some food juices and additives on some physicochemical, textural, color, microbiological and sensory properties of cemen paste. Journal of Food Processing and Preservation, 41(3): e12950, doi: 10.1111/jfpp.12950
  • Yun, H.M., Ban, J.O., Park, K.R., Lee, C.K., Jeong, H.S., Han, S.B., Hong, J.T. (2014). Potential therapeutic effects of functionally active compounds isolated from garlic. Pharmacology & Therapeutics, 142(2): 183-195, doi: 10.1016/j.pharmthera.2013.12.005
  • Zhang, X., Li, N., Lu, X., Liu, P., Qiao, X. (2016). Effects of temperature on the quality of black garlic. Journal of the Science of Food and Agriculture, 96(7): 2366-2372, doi: 10.1002/jsfa.7351

FARKLI KONSANTRASYONLARDA SİYAH SARIMSAK KULLANILARAK ÜRETİLEN PASTIRMA ÇEMEN MACUNUNUN FİZİKOKİMYASAL, ANTİOKSİDAN, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNİN BELİRLENMESİ

Year 2022, Volume: 47 Issue: 6, 980 - 991, 15.12.2022

Emre Turan Atilla Şimşek

https://doi.org/10.15237/gida.GD22055

Abstract

Bu çalışmanın amacı, taze sarımsağa alternatif olarak farklı konsantrasyonlarda (%10, %15, %20) siyah sarımsağın (SS) kullanımının pastırma çemen macunun (ÇM) fizikokimyasal, antioksidan, tektürel ve duyusal özellikleri üzerine etkilerini değerlendirmek ve tüketici kabulü ve biyoaktif özellikler açısından en uygun SS miktarını belirlemektir. Artan konsantrasyonda SS ilavesi, taze sarımsaklı kontrole göre ÇM'nun nem, pH, renk (L*, a* ve b*), sertlik ve yapışkanlık değerlerini azaltmıştır. SS ilavesi ile ÇM'nun toplam fenolikleri ve antioksidan aktivitesi artarken, en yüksek değerler %20 SS ilaveli grupta belirlenmiştir. Öte yandan koku, lezzet, sürülebilirlik ve genel beğeni parametreleri göz önüne alındığında, %15 SS eklenen grup en beğenilen grup olmuştur. Sonuç olarak, ÇM'nun duyusal kabul edilebilirliğini ve biyoaktif özelliklerini artırmak için taze sarımsağa alternatif olarak %15 SS kullanılabilir.

Keywords

Pastırma çemen macunu siyah sarımsak antioksidan tekstür duyusal kabul

Project Number

AR-1642

References

  • Ahhmed, M.A. (2014). Traditional cured meat-making process degrades the proteins of M. latissimus dorsi of bovine. International Food Research Journal, 21(1): 139-148.
  • Ahhmed, A., Özcan, C., Karaman, S., Öztürk, İ., Çam, M., Fayemi, P.O., ... Yetim, H. (2017). Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat. Meat Science, 127: 35-44, doi: 10.1016/j.meatsci.2016.12.011
  • Ahmed, T., Wang, C.K. (2021). Black Garlic and its bioactive compounds on human health diseases: A Review. Molecules, 26(16): 5028, doi: 10.3390/molecules26165028
  • Akan, S., Unuvar, I. (2017). Sarımsak üretim ve ticaretinin ekonomik önemi. III. International Balkan and Near East Social Sciences (IBANESS) Congress Series, 04-05 March, Edirne/Turkey.
  • Aksu, M.I., Kaya, M., Oz, F. (2006). Inhibition of Escherichia coli O157: H7 in cemens with different garlic levels. American Journal of Food Technology, 1: 59-65, doi: 10.3923/ajft.2006.59.65
  • Aksu, M.I., Erdemir, E., Turan, E., Sat, I.G. (2020a). Effects of red beet extracts on protein and lipid oxidation, colour, microbial, sensory properties and storage stability of Turkish pastırma. Journal of Stored Products Research, 89: 101721, doi: 10.1016/j.jspr.2020.101721
  • Aksu, M.I., Turan, E., Sat, I.G. (2020b). Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastırma cemen paste during chilled storage. Journal of Stored Products Research, 89: 101696, doi: 10.1016/j.jspr.2020.101696
  • Aksu, M.I., Turan, E., Sat, I.G., Erdemir, E., Oz, F., Gurses, M. (2020c). Improvement of quality properties of cemen paste of pastirma by lyophilized red cabbage water extract. Journal of Food Processing and Preservation, 44(9): e14714, doi: 10.1111/jfpp.14714
  • Aksu, M.I., Turan, E., Sat, I.G., Erdemir, E. (2021). Red raspberry (Rubus ideaus L.) extracts: A novel ingredient in cemen paste. Journal of Food Processing and Preservation, 45(11): e15930, doi: 10.1111/jfpp.15930
  • Amiraian, D.E., Sobal, J. (2009). Dating and eating. Beliefs about dating foods among university students. Appetite, 53(2): 226-232, doi: 10.1016/j.appet.2009.06.012
  • Bae, S.E., Cho, S.Y., Won, Y.D., Lee, S.H., Park, H.J. (2014). Changes in S-allyl cysteine contents and physicochemical properties of black garlic during heat treatment. LWT-Food Science and Technology, 55(1): 397-402, doi: 10.1016/j.lwt.2013.05.006
  • Bayan, L., Koulivand, P.H., Gorji, A. (2014). Garlic: A review of potential therapeutic effects. Avicenna Journal of Phytomedicine, 4(1): 1-14.
  • Benzie, I.F., Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1): 70-76. doi: 10.1006/abio.1996.0292
  • Bursal, E., Gülçin, I. (2011). Polyphenol contents and in vitro antioxidant activities of lyophilised aqueous extract of kiwifruit (Actinidia deliciosa). Food Research International, 44(5): 1482-1489, doi: 10.1016/j.foodres.2011.03.031
  • Cemeroglu, B. (2010). Food Analysis. Food Technology Association Publications (No:34), Ankara, Turkey.
  • Chen, Y.A., Tsai, J.C., Cheng, K.C., Liu, K.F., Chang, C.K., Hsieh, C.W. (2018). Extracts of black garlic exhibits gastrointestinal motility effect. Food Research International, 107: 102-109, doi: 10.1016/j.foodres.2018.02.003
  • Choi, I.S., Cha, H.S., Lee, Y.S. (2014). Physicochemical and antioxidant properties of black garlic. Molecules, 19(10): 16811-16823, doi: 10.3390/molecules191016811
  • Cakici, N., Aksu, M.I., Erdemir, E. (2015). A survey of the physico-chemical and microbiological quality of different pastırma types: A dry-cured meat product. CyTA-Journal of Food, 13(2): 196-203, doi: 10.1080/19476337.2014.938123
  • El-Saber Batiha, G., Magdy Beshbishy, A., G Wasef, L., Elewa, Y.H., A Al-Sagan, A., El-Hack, A., ... Prasad Devkota, H. (2020). Chemical constituents and pharmacological activities of garlic (Allium sativum L.): A review. Nutrients, 12(3): 872, doi: 10.3390/nu12030872
  • Jung, I.C., Sohn, H.Y. (2014). Antioxidation, antimicrobial and antithrombosis activities of aged black garlic (Allium sativum L.). Microbiology and Biotechnology Letters, 42(3): 285-292, doi: 10.4014/kjmb.1407.07002
  • Kim, K.J., Kim, S.H., Shin, M.R., Kim, Y.J., Park, H.J., Roh, S.S. (2019). Protective effect of S-allyl cysteine-enriched black garlic on reflux esophagitis in rats via NF-κB signaling pathway. Journal of Functional Foods, 58: 199-206, doi: 10.1016/j.jff.2019.04.040
  • Martínez-Casas, L., Lage-Yusty, M., López-Hernández, J. (2017). Changes in the aromatic profile, sugars, and bioactive compounds when purple garlic is transformed into black garlic. Journal of Agricultural and Food Chemistry, 65(49): 10804-10811, doi: 10.1021/acs.jafc.7b04423
  • Mirondo, R., Barringer, S. (2016). Deodorization of garlic breath by foods, and the role of polyphenol oxidase and phenolic compounds. Journal of Food Science, 81(10): C2425-C2430, doi: 10.1111/1750-3841.13439
  • Molina-Calle, M., Priego-Capote, F., de Castro, M.D.L. (2017). Headspace-GC–MS volatile profile of black garlic vs fresh garlic: Evolution along fermentation and behavior under heating. LWT-Food Science and Technology, 80: 98-105, doi: 10.1016/j.lwt.2017.02.010
  • Morbidoni, L., Arterburn, J.M., Young, V., Mullins, D., Mulrow, C., Lawrence, V. (2001). Garlic: Its history and adverse effects. Journal of Herbal Pharmacotherapy, 1(1): 63-83, doi: 10.1080/J157v01n01_06
  • Munch, R., Barringer, S.A. (2014). Deodorization of garlic breath volatiles by food and food components. Journal of Food Science, 79(4): C526-C533, doi: 10.1111/1750-3841.12394
  • Negishi, O., Negishi, Y., Ozawa, T. (2002). Effects of food materials on removal of Allium-specific volatile sulfur compounds. Journal of Agricultural and Food Chemistry, 50(13): 3856-3861, doi: 10.1021/jf020038q
  • Negishi, O., Negishi, Y., Yamaguchi, F., Sugahara, T. (2004). Deodorization with ku-ding-cha containing a large amount of caffeoyl quinic acid derivatives. Journal of Agricultural and Food Chemistry, 52(17): 5513-5518, doi: 10.1021/jf049693j
  • Nikolić, I., Dokić, L., Krstonošić, V., Šereš, Z., Šoronja–Simović, D. (2014). Possibility of the production of functional low‐fat food spread of hull‐less pumpkin seed flour from rheological and textural aspect. Journal of Texture Studies, 45(4): 324-333, doi: 10.1111/jtxs.12078
  • Ozcan-Sinir, G., Barringer, S.A. (2021). Deodorization of garlic odor by fresh and dried herbs using SIFT-MS. The Journal of FOOD, 46(2): 358-366, doi: 10.15237/gida.GD21029
  • Qiu, Z., Zheng, Z., Zhang, B., Sun‐Waterhouse, D., Qiao, X. (2020). Formation, nutritional value, and enhancement of characteristic components in black garlic: A review for maximizing the goodness to humans. Comprehensive Reviews in Food Science and Food Safety, 19(2): 801-834, doi: 10.1111/1541-4337.12529
  • Sasaki, J.I., Lu, C., Machiya, E., Tanahashi, M., Hamada, K. (2007). Processed black garlic (Allium sativum) extracts enhance anti-tumor potency against mouse tumors. Medicinal and Aromatic Plant Science and Biotechnology, 1(2): 278-281.
  • Sharma, S., Shankar, T.P., Koirala, B. (2011). Halitosis: A serious social problem. Health Renaissance, 9(2): 106-111, doi: 10.3126/hren.v9i2.4983
  • Shin, J.H., Lee, C.W., Oh, S.J., Yun, J., Kang, M.R., Han, S.B., ... Kang, J.S. (2014). Hepatoprotective effect of aged black garlic extract in rodents. Toxicological Research, 30(1): 49-54, doi: 10.5487/TR.2014.30.1.049
  • Singleton, V.L., Orthofer, R., Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology, 299: 152–178, doi: 10.1016/S0076-6879(99)99017-1
  • Stevinson, C., Pittler, M.H., Ernst, E. (2000). Garlic for treating hypercholesterolemia: A meta-analysis of randomized clinical trials. Annals of Internal Medicine, 133(6): 420-429, doi: 10.7326/0003-4819-133-6-200009190-00009
  • Tekinsen, O.C., Dogruer, Y. (2000). Her Yönüyle Pastırma. Selçuk Üniversitesi Basımevi, 124, Konya, Türkiye.
  • Turan, E., Simsek, A. (2021). Black garlic as a substitute for fresh garlic to reduce off-lavor and enhance consumer acceptance and bioactive properties in cemen paste. Journal of Food Processing and Preservation, 46(2): e16246, doi: 10.1111/jfpp.16246
  • Toledano-Medina, M.A., Pérez-Aparicio, J., Moreno-Rojas, R., Merinas-Amo, T. (2016). Evolution of some physicochemical and antioxidant properties of black garlic whole bulbs and peeled cloves. Food Chemistry, 199: 135-139, doi: 10.1016/j.foodchem.2015.11.128
  • Wang, D., Feng, Y., Liu, J., Yan, J., Wang, M., Sasaki, J.I., Lu, C. (2010). Black garlic (Allium sativum) extracts enhance the immune system. Medicinal and Aromatic Plant Science and Biotechnology, 4(1): 37-40.
  • Yetim, H., Ekici, L., Ozcan, C., Ozturk, I., Tornuk, F., Karaman, S. (2017). Effects of some food juices and additives on some physicochemical, textural, color, microbiological and sensory properties of cemen paste. Journal of Food Processing and Preservation, 41(3): e12950, doi: 10.1111/jfpp.12950
  • Yun, H.M., Ban, J.O., Park, K.R., Lee, C.K., Jeong, H.S., Han, S.B., Hong, J.T. (2014). Potential therapeutic effects of functionally active compounds isolated from garlic. Pharmacology & Therapeutics, 142(2): 183-195, doi: 10.1016/j.pharmthera.2013.12.005
  • Zhang, X., Li, N., Lu, X., Liu, P., Qiao, X. (2016). Effects of temperature on the quality of black garlic. Journal of the Science of Food and Agriculture, 96(7): 2366-2372, doi: 10.1002/jsfa.7351
There are 43 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Articles
Authors

Emre Turan 0000-0002-4289-0107

Atilla Şimşek 0000-0003-2092-1803

Project Number AR-1642
Early Pub Date October 19, 2022
Publication Date December 15, 2022
Published in Issue Year 2022 Volume: 47 Issue: 6

Cite

APA Turan, E., & Şimşek, A. (2022). DETERMINATION OF PHYSICOCHEMICAL, ANTIOXIDANT, TEXTURAL AND SENSORY FEATURES OF PASTIRMA CEMEN PASTE PRODUCED BY USING DIFFERENT CONCENTRATIONS OF BLACK GARLIC. Gıda, 47(6), 980-991. https://doi.org/10.15237/gida.GD22055
AMA Turan E, Şimşek A. DETERMINATION OF PHYSICOCHEMICAL, ANTIOXIDANT, TEXTURAL AND SENSORY FEATURES OF PASTIRMA CEMEN PASTE PRODUCED BY USING DIFFERENT CONCENTRATIONS OF BLACK GARLIC. The Journal of Food. December 2022;47(6):980-991. doi:10.15237/gida.GD22055
Chicago Turan, Emre, and Atilla Şimşek. “DETERMINATION OF PHYSICOCHEMICAL, ANTIOXIDANT, TEXTURAL AND SENSORY FEATURES OF PASTIRMA CEMEN PASTE PRODUCED BY USING DIFFERENT CONCENTRATIONS OF BLACK GARLIC”. Gıda 47, no. 6 (December 2022): 980-91. https://doi.org/10.15237/gida.GD22055.
EndNote Turan E, Şimşek A (December 1, 2022) DETERMINATION OF PHYSICOCHEMICAL, ANTIOXIDANT, TEXTURAL AND SENSORY FEATURES OF PASTIRMA CEMEN PASTE PRODUCED BY USING DIFFERENT CONCENTRATIONS OF BLACK GARLIC. Gıda 47 6 980–991.
IEEE E. Turan and A. Şimşek, “DETERMINATION OF PHYSICOCHEMICAL, ANTIOXIDANT, TEXTURAL AND SENSORY FEATURES OF PASTIRMA CEMEN PASTE PRODUCED BY USING DIFFERENT CONCENTRATIONS OF BLACK GARLIC”, The Journal of Food, vol. 47, no. 6, pp. 980–991, 2022, doi: 10.15237/gida.GD22055.
ISNAD Turan, Emre - Şimşek, Atilla. “DETERMINATION OF PHYSICOCHEMICAL, ANTIOXIDANT, TEXTURAL AND SENSORY FEATURES OF PASTIRMA CEMEN PASTE PRODUCED BY USING DIFFERENT CONCENTRATIONS OF BLACK GARLIC”. Gıda 47/6 (December 2022), 980-991. https://doi.org/10.15237/gida.GD22055.
JAMA Turan E, Şimşek A. DETERMINATION OF PHYSICOCHEMICAL, ANTIOXIDANT, TEXTURAL AND SENSORY FEATURES OF PASTIRMA CEMEN PASTE PRODUCED BY USING DIFFERENT CONCENTRATIONS OF BLACK GARLIC. The Journal of Food. 2022;47:980–991.
MLA Turan, Emre and Atilla Şimşek. “DETERMINATION OF PHYSICOCHEMICAL, ANTIOXIDANT, TEXTURAL AND SENSORY FEATURES OF PASTIRMA CEMEN PASTE PRODUCED BY USING DIFFERENT CONCENTRATIONS OF BLACK GARLIC”. Gıda, vol. 47, no. 6, 2022, pp. 980-91, doi:10.15237/gida.GD22055.
Vancouver Turan E, Şimşek A. DETERMINATION OF PHYSICOCHEMICAL, ANTIOXIDANT, TEXTURAL AND SENSORY FEATURES OF PASTIRMA CEMEN PASTE PRODUCED BY USING DIFFERENT CONCENTRATIONS OF BLACK GARLIC. The Journal of Food. 2022;47(6):980-91.
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