Otimização da metodologia para produção de pastas de alho negro pela adição de mel e glutamato monossódico

Abstract

Garlic, one frutooligassacaride edible widely used in different culinary cultures, characterized by a strong odor and taste due to its phytochemical compounds as organosulfur compounds. Its composition allows it to be used not only for nutraceutical, cosmetic purposes but also. Currently a new garlic gaining ground in the market, known as black garlic. The black garlic is characterized by the color black, golden crust, sweet taste, and without characteristic odor of garlic. These characteristics are due to the Maillard reaction due to the heat processing the garlic in natura is subjected for about 30 days. Is little in the literature on the production and composition. The aim was to set a production methodology garlic black and an optimization process through the production of garlic pastes added additives: monosodium glutamate and honey, where the concentrations of additives were determined by a central composite rotational design (DCCR) 22, including four test conditions and three in the axial midpoint, a total of 11 treatments formulated for the purpose of accelerating the reaction and consequently the processing. With the results obtained, it was possible to reduce the production time of the black garlic for 14 days, achieving a reduction of 53.3%. In binders studied were the processing time is less than 10 to 12 days a reduction in the time of 60% and 66.66% respectively. Considering the substantial amounts of reducing sugars, proteins, and in particular of phenolic compounds, the best formulation would minimum of 2.5% honey and a maximum of 0.73% monosodium glutamate, subjected to 75% UR at 75°C and a pH of 4.2.