|
Influence of Carrying Agents on the Physicochemical Properties of Freeze-Dried Black GarlicPowder as a Functional Ingredient |
|---|---|
| รหัสดีโอไอ | |
| Creator | Wanida Thongklay |
| Title | Influence of Carrying Agents on the Physicochemical Properties of Freeze-Dried Black GarlicPowder as a Functional Ingredient |
| Contributor | Pimpen Pornchaloempong |
| Publisher | สมาคมวิศวกรรมเกษตรแห่งประเทศไทย |
| Publication Year | 2569 |
| Journal Title | วารสารสมาคมวิศวกรรมเกษตรแห่งประเทศไทย |
| Journal Vol. | 32 |
| Journal No. | 1 |
| Page no. | 31-40 |
| Keyword | Black garlic, Freeze-drying, Carrier |
| URL Website | https://li01.tci-thaijo.org/index.php/TSAEJ |
| Website title | วารสารสมาคมวิศวกรรมเกษตรแห่งประเทศไทย |
| ISSN | 2651-222X |
| Abstract | Black garlic is widely recognized for its high antioxidant content and potential health benefits, making it avaluable functional ingredient in the food and pharmaceutical industries. This study investigated the effects ofdifferent 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 evaluatedincluded total soluble solids, color, moisture content, water activity, bulk density, flowability, and antioxidantactivity (DPPH, ABTS, and FRAP). The results indicated that both the type and concentration of the carriersignificantly influenced (p < 0.05) the quality of black garlic powder. Among the tested carriers, 25% maltodextrinshowed the greatest potential by improving powder stability, reducing moisture content (4.53 %w.b.), enhancingflowability (33.14�), and maintaining high antioxidant activity. These findings provide valuable insights intooptimizing carrier selection for the production of black garlic powder with improved quality and stability. |
