Claim · model-written summary
Garlic puree turned white after blanching at 80°C for 5 min.
- Taxon
- Garlic
Allium sativume0 - Treatment
- blanched at 80°C for 5 mine0
- Outcome
- turned into whitee0
- Value
- −3.24 ± 0.11e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic puree turned into white when blanched at 80°C for 5 min or at 90°C for 4 min, with a * value of −3.24 ± 0.11, −2.80 ± 0.43, respectively.”
Title
Zhi Huang; Quan Zhou; Wei‐Liang Wu; et al. Journal of Food Process Engineering 2019. doi:10.1111/jfpe.12991
Other claims from this paper (8)
- Association Alliinase inactivation depended strongly on blanching temperature and time.
- Association GGT inactivation depended strongly on blanching temperature and time.
- Intervention effect Garlic puree turned white after blanching at 90°C for 4 min.
- Observation Alliinase and GGT inactivation and green discoloration followed first-order kinetics.
- Intervention effect Garlic allicin content dropped 71% after 5 min at 70°C.
- Intervention effect Garlic allicin content dropped 80% after 5 min at 80°C.
- Intervention effect Garlic allicin content dropped 85% after 5 min at 90°C.
- Intervention effect Blanching reduced antioxidant capacity in garlic.