Quality assessment of differently dried garlic (Allium Sativum L.) and storage studies of garlic powder with different packaging conditions

Abstract

Drying of garlic (var. Yamuna safed-3, G-282) was carried out in shade drying (room temperature 32oC), oven drying (60±5oC, 8-10 h), microwave drying (800 W, 7 minute), and; solar drying (16-18 h). Garlic cloves were blanched in boiling water for 10-15 seconds followed by dipping in 0.2 percent potassium meta bi sulphite (KMS) for five minutes at room temperature, This sample was called a treated sample. The treated samples and untreated samples were subjected to different drying techniques followed by evaluation in terms of product recovery, rehydration ratio, cutting strength, colour, titratable acidity and ascorbic acid content. Full factorial completely randomized design was adopted for the experiments. It was observed that across all the responses shade drying and there was no significant (p