Abstract
Garlic, was the rich source of macronutrient and micronutrient content among the vegetables, was dried sheet in an oven dryer to investigate the effect of dried sheet on loss of macronutrient and micronutrient content and other color characteristics and sensory evaluation. The effect of drying on the nutrients and non-nutrients composition of garlic (Allium sativum L.) dried sheet was determined. Results indicated that the macronutrient and micronutrient contents were highest in dried sheet compared with fresh garlic gloves samples. All chemical composition (ash, fat, carbohydrates, fiber and protein contents) were increased in dried sheet sample compared to fresh garlic cloves samples, respectively with exception of moisture content. Dried sheet were found to increase energy content compared to fresh samples. Increases of all mineral elements contents upon dried sheet compared to fresh garlic cloves samples were observed. Perhaps, the higher salt concentration gives us the best flavor of the food; it was higher in dried garlic sheet sample 570 µs/cm compared to in fresh garlic cloves sample 340 µs/cm. The changes in non-enzymatic browning (O.D 420nm), a* (redness), C*-values, BI-value and H*-values color values increased in dried garlic sheet while the L* (lightness) and b* (yellowness) value decreased in fresh garlic cloves. In general, it could be concluded that, all dried garlic sheet had the highest score in all sensory parameter, and improved the sensory parameter of garlic dried sheet sample. Also, garlic dried sheet sample may be the preferred method of drying the garlic as it is faster, more hygienic and better preserves the nutrients.
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Claims 11
Claim · model-written summary
Dried garlic sheet had the highest macronutrient and micronutrient contents compared with fresh garlic cloves.
- Taxon
- Garlic
Allium sativume0 - Treatment
- was dried sheet in an oven dryere0
- Outcome
- macronutrient and micronutrient contentse1
- Direction
- higheste1
- Comparator
- fresh garlic gloves samplese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic, was the rich source of macronutrient and micronutrient content among the vegetables, was dried sheet in an oven dryer”
e1“Results indicated that the macronutrient and micronutrient contents were highest in dried sheet compared with fresh garlic gloves samples”
Claim · model-written summary
Ash, fat and carbohydrate contents increased in dried garlic sheet compared with fresh garlic cloves.
- Taxon
- GarlicAllium sativume0
- Treatment
- was dried sheet in an oven dryere0
- Outcome
- ash, fat, carbohydratese2
- Direction
- increasede2
- Qualifier
- with exception of moisture contente2
- Comparator
- fresh garlic cloves samplese2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic, was the rich source of macronutrient and micronutrient content among the vegetables, was dried sheet in an oven dryer”
e2“All chemical composition (ash, fat, carbohydrates, fiber and protein contents) were increased in dried sheet sample compared to fresh garlic cloves samples, respectively with exception of moisture content”
Claim · model-written summary
Fiber and protein contents increased in dried garlic sheet compared with fresh garlic cloves.
- Taxon
- GarlicAllium sativume0
- Treatment
- was dried sheet in an oven dryere0
- Outcome
- fiber and protein contentse2
- Direction
- increasede2
- Comparator
- fresh garlic cloves samplese2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic, was the rich source of macronutrient and micronutrient content among the vegetables, was dried sheet in an oven dryer”
e2“All chemical composition (ash, fat, carbohydrates, fiber and protein contents) were increased in dried sheet sample compared to fresh garlic cloves samples, respectively with exception of moisture content”
Claim · model-written summary
Energy content increased in dried garlic sheet compared with fresh samples.
- Taxon
- GarlicAllium sativume0
- Treatment
- was dried sheet in an oven dryere0
- Outcome
- energy contente3
- Direction
- increasee3
- Comparator
- fresh samplese3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic, was the rich source of macronutrient and micronutrient content among the vegetables, was dried sheet in an oven dryer”
e3“Dried sheet were found to increase energy content compared to fresh samples”
Claim · model-written summary
All mineral element contents increased in dried garlic sheet compared with fresh garlic cloves.
- Taxon
- GarlicAllium sativume0
- Treatment
- upon dried sheete4
- Outcome
- mineral elements contentse4
- Direction
- Increasese4
- Comparator
- fresh garlic cloves samplese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic, was the rich source of macronutrient and micronutrient content among the vegetables, was dried sheet in an oven dryer”
e4“Increases of all mineral elements contents upon dried sheet compared to fresh garlic cloves samples were observed”
Claim · model-written summary
Salt concentration (conductivity) was higher in dried garlic sheet, 570 µs/cm, than in fresh garlic cloves, 340 µs/cm.
- Taxon
- GarlicAllium sativume0
- Treatment
- dried garlic sheet samplee5
- Outcome
- salt concentratione5
- Direction
- highere5
- Value
- 570 µs/cme5
- Qualifier
- 340 µs/cme5
- Comparator
- fresh garlic cloves samplee5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic, was the rich source of macronutrient and micronutrient content among the vegetables, was dried sheet in an oven dryer”
e5“the higher salt concentration gives us the best flavor of the food; it was higher in dried garlic sheet sample 570 µs/cm compared to in fresh garlic cloves sample 340 µs/cm”
Claim · model-written summary
Non-enzymatic browning and a* (redness) increased in dried garlic sheet.
- Taxon
- GarlicAllium sativume0
- Treatment
- dried garlic sheete6
- Outcome
- non-enzymatic browning (O.D 420nm), a* (redness)e6
- Direction
- increasede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic, was the rich source of macronutrient and micronutrient content among the vegetables, was dried sheet in an oven dryer”
e6“non-enzymatic browning (O.D 420nm), a* (redness), C*-values, BI-value and H*-values color values increased in dried garlic sheet”
Claim · model-written summary
C*-values, BI-value and H*-values increased in dried garlic sheet.
- Taxon
- GarlicAllium sativume0
- Treatment
- dried garlic sheete6
- Outcome
- C*-values, BI-value and H*-valuese6
- Direction
- increasede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic, was the rich source of macronutrient and micronutrient content among the vegetables, was dried sheet in an oven dryer”
e6“non-enzymatic browning (O.D 420nm), a* (redness), C*-values, BI-value and H*-values color values increased in dried garlic sheet”
Claim · model-written summary
The L* (lightness) and b* (yellowness) values decreased in fresh garlic cloves.
- Taxon
- GarlicAllium sativume0
- Treatment
- dried garlic sheete6
- Outcome
- the L* (lightness) and b* (yellowness) valuee7
- Direction
- decreasede7
- Comparator
- fresh garlic clovese7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic, was the rich source of macronutrient and micronutrient content among the vegetables, was dried sheet in an oven dryer”
e6“non-enzymatic browning (O.D 420nm), a* (redness), C*-values, BI-value and H*-values color values increased in dried garlic sheet”
e7“the L* (lightness) and b* (yellowness) value decreased in fresh garlic cloves”
Claim · model-written summary
All dried garlic sheet samples had the highest score in all sensory parameters.
- Taxon
- GarlicAllium sativume0
- Treatment
- dried garlic sheete6
- Outcome
- sensory parametere6
- Direction
- higheste6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic, was the rich source of macronutrient and micronutrient content among the vegetables, was dried sheet in an oven dryer”
e6“all dried garlic sheet had the highest score in all sensory parameter”
Claim · model-written summary
Dried garlic sheet is recommended as the preferred method of drying garlic.
- Taxon
- garlicAllium sativume0
- Outcome
- preferred method of drying the garlice7
- Qualifier
- faster, more hygienic and better preserves the nutrientse7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Garlic, was the rich source of macronutrient and micronutrient content among the vegetables, was dried sheet in an oven dryer”
e7“garlic dried sheet sample may be the preferred method of drying the garlic as it is faster, more hygienic and better preserves the nutrients”
The same questions in other papers
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.