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Mutasim ZA

Mutasim ZA
Arab Center for Nutrition,

  • Research Article
    Proximate Analysis of Garlic (Allium sativum) Paste Treated with Ascorbic and Citric Acids
    Author(s): Mutasim ZA and Elgasim AEMutasim ZA and Elgasim AE

    The prime objective of the study was to develop a preservation method for garlic paste that could prevent adverse quality changes, render the paste more shelf stable and possibly retain chemical characteristics of fresh garlic. Three separate batches of fresh garlic bulbs of two Sudanese varieties (Dongla and Berber) harvested in December 2011 were collected, peeled manually, separated into individual sound cloves, divided into 5 equal portions and crushed in a blender until a smooth puree was obtained. Before crushing, portions were assigned randomly to chemical treatments (T0 = no chemical additives (control); T1 = 0.5 mg/g Ascorbic acid; T2 = 2 mg/g Citric acid; T3 = 0.25 mg/g Ascorbic acid + 1 mg/g Citric acid and T4 = 0.5 mg/g Ascorbic acid + 2 mg/g Citric acid). The chemical additives (T0-T4) were added during bulb crushing. Each garlic treated porti.. Read More»
    DOI: 10.4172/2157-7110.1000550

    Abstract PDF