The Utilization of Off Grade Garlic Bulb Into Garlic Powder and Its Characteristics

Abstract

During the production process of garlic seeds, about 15 - 20% are not suitable for seed use because of the small size of the cloves (<2.0 cm). Garlic powder has a potential to be developed as a seasoning in cooking, medicine, and industrial raw material. This research aimed to determine the effect of size reduction method and sodium bisulphite concentration on the characteristics of garlic powder from off-grade garlic. The raw material used was off grade garlic of Sangga Sembalun variety. The study was designed using a completely randomized design, which consisted of two factors, namely the size reduction method (x1: chopped and x2: sliced) and concentration of sodium bisulphite solution (y1: 0, y2: 0.5%, y3: 1.0%; y4: 1.5%), with three replication. The results showed that off grade garlic can be used as garlic powder with high lightness and allicin content. The garlic powder produced by the slice method and soaking in 0.5% of sodium bisulphite had a yield of 39.83%, moisture of 8.37%, ash of 3.47%, fat of 0.21%, protein of 18.30%, carbohydrate of 69.63%, allicin of 1.59%, chroma of 13.80, degree of Hue of 71.04, and degree of Lightness (L*) of 89.56.

The nutritional value, bioactive availability and functional properties of garlic and its related products during processing

“…Garlic powder has a high marketability due to its numerous advantages; for example, it is appealing to consumers because it eliminates the requirement to peel and chop, making it simpler to use in recipes ( 157 ). It has an extended shelf life, concentrated flavor, and flexibility, enabling precise flavor control and incorporation in a variety of dishes ( 158 , 159 ).…”