Abstract:This study aimed to investigate the effects of the aging period on the black elephant garlic manufacturing process. Black elephant garlic is a processed elephant garlic product prepared by high temperature and high humidity treatment for 40 days. The proximate composition (moisture, crude lipid, crude protein, carbohydrate, and ash), minerals, color values, reducing sugars, pH, and antioxidant activities of elephant garlic and black elephant garlic were evaluated. The browning intensity of elephant garlic incr… Show more
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