บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of processing treatments on change in quantity of the functional components in garlic, Allium sativum L.

Hong GyungHoon; Jang HyunSae; Kim YoungBae;

Journal of the Korean Society for Horticultural Science Year: 1999 Vol: 40 Issue: 1 Pages: 23-25 Ref: 13 ref.

1999

บทคัดย่อ

Effect of processing treatments on change in quantity of the functional components in garlic, Allium sativum L.

 

The effect of processing methods (crushing, boiling, microwave treatment) on the major functional components of garlic was investigated to develop a suitable processing method which would be effective in preventing the loss of its functional components. Total organic acid content was higher in the Danyang cultivar compared with the Namdo cultivar. Pyruvic acid content was lowest in samples subjected to boiling and microwave treatment. Alliin content was high in samples subjected to boiling and microwave treatment. Fructan was little affected by processing methods.