• Asian-Australasian Journal of Animal Sciences
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• v.23 no.11
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• pp.1503-1509
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• 2010

Forty-eight 40-wk-old Hi-sex laying hens were individually caged in an environmentally controlled house to evaluate the effect of garlic (Allium Sativum) juice administration on egg production, egg quality, and yolk cholesterol. Garlic juice was prepared by blending pealed garlic cloves with distilled water (1:1, w/w). Hens were randomly divided into four equal groups; one served as a control and the other three groups were individually gavaged, 3.75 ml, 7.5 ml, or 15 ml garlic juice, three times a week, which respectively represented 0.25, 0.50 and 1% of body weight. Egg production was recorded on a daily basis; egg weight, albumen height, albumen and yolk pH, Haugh unit, and bacterial count of E. coli-challenged eggs were recorded at day of oviposition (day-1) and after 5 and 10 days of storage at room temperature. Yolk cholesterol content was analyzed for five successive weeks. Garlic juice increased (p<0.05) egg weight and mass with no change in egg production intensity. Garlic juice administration recorded higher (p<0.05) albumen height and improvement in Haugh unit. Also, eggs from garlic-treated hens recorded lower (p<0.05) albumen and yolk pH when compared to eggs collected from control hens. Garlic reduced (p<0.05) the $log_{10}$ of bacterial count in egg contents linearly when challenged with E. coli. Egg-yolk cholesterol content was not influenced by garlic juice administration. It is concluded that garlic juice improved performance characteristics and may increase egg shelf life as indicated by egg quality improvement and lower bacterial count of E. coli-challenged eggs. The levels of garlic juice used in this study were insufficient to influence egg yolk cholesterol.

• Applied Biological Chemistry
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• v.31 no.2
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• pp.147-153
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• 1988

An assessment of the nutritional aspects on irradiated garlic bulbs, stored for 10 months at low$(3{\pm}1^{\circ}C,\;75{\sim}85%\;R.H.)$ and room$(12{\pm}5^{\circ}C,\;75{\sim}85%\;R.H.)$, was performed by means of investigations on the changes in some chemical composition. Ionizing energy treatment at 0.1kGy gamma-ray brought about no significant changes in the moisture content of stored garlic, but it contributed to the reduction of the changes in total available carbohydrate content of stored garlic. After 8 months of storage, the content of free sugars was significantly higher in nonirradiated garlic than in irradiated garlic, especially in low temperature storage. The 0.1kGy irradiation at the sprout-inhibition dose had no apparent effect on the content of ascorbic acid in stored garlic, and sulfurcontaining amino acids appeared to be little affected by the irradiation at 0.1kGy, even though there were some sensitive amino acids like glutamic and aspartic acids.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.286-297
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• 2010

This study examines physiochemical characteristics of functional bread with black garlic flour added such as its content, texture, sensory test and quality properties. The loaf volume and weight of black garlic flour-added pan bread showed that for the control, the loaf volume was the greatest, and the more the black garlic flour content increased, the smaller the loaf volume became. The change of crust chromaticity showed that the L value decreased significantly, and crust chromaticity thickened, and as the black garlic flour content increased, a value and b value decreased. The characteristics of texture showed that the hardness and chewiness decreased as the black garlic flour content increased, and gumminess increased significantly while there was no significant difference in cohesiveness. The flavor, taste and texture of pan bread with black garlic flour content didn't showed a significant difference with the control. Consequently, the black garlic flour-added wheat flour was no significant difference with the control up to 3% black garlic flour-added wheat flour, which can be used as a product.

• Journal of the Korean Society of Industry Convergence
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• v.25 no.1
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• pp.21-26
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• 2022

When garlic is aged for a certain period of time while maintaining proper humidity, it causes a browning reaction by its own ingredients and enzymes. In this study, the physicochemical properties were analyzed by varying the temperature conditions for aging garlic. It was found that about 20% of the weight of garlic was reduced through the aging process. During the aging process, both samples showed the highest water content on the 10th day of aging, and the water content of the two samples was similar after the aging was completed. In the analysis of total sugar content change, AG1 (22.0±0.7 vs 21.4±0.6) showed a significantly higher sugar content on the 10th day of aging, but showed a tendency to gradually decrease thereafter, whereas AG2 showed a steady increase in sugar content during the aging process (18.7 < 21.4 < 21.7 < 22.3 < 23.7). The pH change that occurred during the aging process showed the most pH change on the 10th day. In AG1, the pH gradually decreased as the aging period increased, whereas in AG2, the pH increased significantly after the 10th day. In the analysis of browning, AG1 increased sharply on the 10th day and maintained the state, and AG2 showed a significant increase in browning according to the aging process. In conclusion, based on the results of this study, if various ripening temperature conditions are set, it is judged that it will play a positive role in improving the productivity of black garlic.

• Journal of agriculture & life science
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• v.46 no.4
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• pp.129-139
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• 2012

This study was carried out to evaluate the chemical properties and functional characteristics, such as general composition and bioactivity compounds contents of fresh and blanched (at $95^{\circ}C$, for 5min) garlic shoot from Namhae. Also, evaluated antioxidant and antimicrobial activities of water and ethanol extract of fresh and blanched garlic shoot. The moisture content of fresh garlic steam was $ 85.14{\pm}0.35%$, crude protein and crude lipid were $0.79{\pm}0.26%$ and $2.96{\pm}0.03%$ respectively. Vitamin C content was higher in fresh garlic shoot ($7.07{\pm}0.84mg/100g$) than blanched. Total phenol and total chlorophyll contents were respectively $16.93{\pm}1.17mM/g$ and $6.70{\pm}0.46mg/g$ in fresh garlic shoot. Allicin content of blanched garlic shoot was $128.63{\pm}1.59mM/g$. This content was 1.82 times higher than the fresh garlic shoot. Total pyruvate content was higher in fresh garlic shoot ($24.63{\pm}1.59mM/g$), but thiosulfinate was higher in fresh garlic shoot. Total flavonoide was the highest in water extract of blanched garlic shoot ($3.67{\pm}0.00mM/g$). ABTS radical scavenging activity of water extract form blanched garlic shoot was $85.09{\pm}0.28%$, which was higher than the other extracts. NO radical scavenging activity of ethanol extract from blanched garlic shoot was significantly higher than the extracts from fresh garlic shoot. Antibacterial activity to S. aureus, S. enterica, B. cereus and E. coli was only indicated in water extract of fresh garlic shoot.

• Journal of Biosystems Engineering
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• v.34 no.3
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• pp.140-146
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• 2009

The garlic, along with the red pepper, is one of the major seasoning vegetables in Korea. Garlic clove planting is one of the most laborious operations. Labor cost is the main source of high production cost of the garlic. Because of the geometrical uniqueness and irregularity of garlic cloves, mechanization of garlic clove planting is very difficult. To overcome price competition against the imported garlic, however, there has been a need of development of a clove metering device and a planting device for the garlic clove planter. Computer simulation, laboratory tests and field tests were conducted to develop a garlic clove planter. This research was conducted to drop garlic cloves into a soil holes through a drum bucket metering system and a rotary type planting system. Followings are the major achievements from this study. 1. The metering device consisted of a drum, a guide, a bucket and a bucket cover. Opening positions of the metering hopper were evaluated at different positions and trajectories of planting hoppers. The simulation showed that the optimum positions of hopper was -15${\sim}$0 mm in the x direction. 2. When the planter was tested under different soil textures and water contents, the best performances were obtained in a upland field with 29.1% water content and a paddy field with 18.3% water content where single clove metering and missing rate were 88.4% and 1.3%, and 90.7% and 2.0%, respectively.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.400-403
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• 1997

The purpose of this study was to investigate the differences in proximate composition, free sugars, amino acids, fatty acids and Hunter color vaules between fresh and odorless garlic. The contents of crude fiber, crude fat and ash in odorless garlic were silmilar to those in fresh garlic. Sugars and crude protein decreased during manufacture of odorless garlic. Among the free sugars, sucrose, maltose and fructose decreased in odorless garlic, while the content of glucose increased. Total amino acid content decreased by about 30% in odorless garlic. Among the amino acids decreased arginine, isoleucine etc. The contents of linoleic acid, palmitic acid and oleic acid were higher than those of other fatty acids in fresh garlic and odorless garlic, but laruric acid was in little quantity. There were no singnificant differences in the Hunter L and b value between the fresh and odorless garlic, but value for greeness(-a) was lower in odorless garlic.

• Applied Biological Chemistry
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• v.35 no.1
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• pp.6-9
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• 1992

The browing, pyruvate content of sliced garlic during the drying in terms of drying temperature and sulfiting treatment were investigated. Sulfiting reduced the browning of garlic slices and prevented the reduction of pyruvate content against heat during the drying. Contents of pyruvate were decreased as the increase of drying temperature. Sulfiting treatment killed the microorganisms of sliced garlic products during the drying.

• Food Science and Preservation
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• v.5 no.2
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• pp.111-117
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• 1998

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.486-491
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• 1990

To develop a new spice material garlic juice was prepared from peeled garlic and its composition, density and boiling point rise were investigated. Major components of the garlic juice were moisture(68.01%), crude protein(6.50%) and carbohydrate(25.39%). Yield of the juice from the peeled whole garlic was 49.50%(w/w). Density of the garlic juice with solid content of 32 to $65^{\circ}$ Brix was in the range of 1,107 to $1,243kg/m^3$. Boiling point rise of garlic juice increased exponentially with the increase of solid content. In the solid content range of 32 to $65^{\circ}$ Brix, the boiling point rise could be predicted with following experimental equation with average error of less than 7%. $$BPR=1.4105.\;P^{0.1338}.\;exp(0.0357.\;X_5-1.3925)$