Abstract
This study investigates the quality characteristics and antioxidant activities of
milk jam with black garlic extract at levels of 0%, 7.5%, 15.0%, 22.5% and
30.0%. The quality of the black garlic milk jam was evaluated on the color, pH,
total acidity, total polyphenol content, total flavonoid content, and
2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. In color,
lightness (L) and yellowness (b) of the milk jam samples decreased with
increasing black garlic extract levels, whereas redness (a) increased. At higher
black garlic extract levels, the pH of black garlic milk jam decreased from
6.46±0.07 to 5.44±0.01, and its total acidity increased from
0.277±0.037% to 0.399±0.026%. The total polyphenol and total
flavonoid contents of black garlic milk jam ranged from 144.76±3.51 to
263.41±2.34 mg GAE/100 g and 24.29±1.31 to 44.81±0.35 mg
QE/100 g, respectively. These values increased significantly (p<0.05),
depending on the black garlic extract level. The DPPH radical scavenging
activity was the highest the milk jam sample containing 30.0% black garlic
extract. The results of this study suggest that black garlic can be used as an
ingredient for functional foods.
Funder
Rural Development Administration
Publisher
The Korean Society of Food Preservation
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