Standardization of garlic paste and shelf stability evaluation of its antioxidant | Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 2023

Author(s)

Nighat Raza Department of Food Science and Technology, MNS University of Agriculture, Multan, Pakistan

Zeeshan Saleem Department of Food Science and Technology, MNS University of Agriculture, Multan, Pakistan

Ambreen Naz Department of Home Sciences, MNS University of Agriculture, Multan, Pakistan

Shamas Murtaza Department of Food Science and Technology, MNS University of Agriculture, Multan, Pakistan

Umar Farooq Department of Food Science and Technology, MNS University of Agriculture, Multan, Pakistan

Abstract

Garlic (Allium sativum L.) is a bulbous herb of the lily family and closely related to the onion. Garlic has been used for a long time both in medicine and as a spice, and useful for controlling many diseases dysentery, detoxification, lowering fever and relieving stomachaches. Garlic is a rich source of potassium, phosphorous and sulphur. Main objective of this research is evaluating the shelf stability of garlic paste antioxidants over a specified storage period. Garlic helps to cure many diseases like for cardiac health problems, improves brain functioning, improves digestion and balances blood sugar. Garlic Paste is a potential alternative that would keep the soft, delicate and fresh odor of garlic. Garlic Paste can be stored for a long time by adding preservatives in it. Some methods for garlic paste preparation are based on the inactivation of alliinase, which would otherwise give rise to odorous and irritant compounds. Researches on the shelf life extensibility of garlic paste has been done by adding potassium metabisulphite, oil and sodium benzoate over a period. After treatment the antioxidant may be checked and sensory evaluation also done to see the results. Addressing garlic preservation issues requires the adoption of more appropriate legislation and better methods of preservation for shelf life extension. The need for this project arises from the lack of a universally accepted method for garlic paste preparation and the limit information regarding the shelf stability of its antioxidant. Establishing a standardized protocol will provide industry professionals and consumers with a reliable method for preparing garlic paste ensuring consistent quality and preserving its beneficial compounds. This research will contribute to enhancing the quality control and consumer satisfaction of garlic paste products, while also promoting the utilization of its beneficial antioxidants properties in culinary applications and potential functional food development.

Publication Details

Page(s) 76-76

DOI DOI not available

Published Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords

shelf life preservatives Antioxidants legislations Garlic Paste

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