Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics
dc.contributor.author | Alolga, R.N. | |
dc.contributor.author | Osae, R. | |
dc.contributor.author | Essilfie, G. | |
dc.contributor.author | Saalia, F.K. | |
dc.contributor.author | Akaba, S. | |
dc.contributor.author | Chikari, C. | |
dc.date.accessioned | 2021-03-02T16:19:44Z | |
dc.date.available | 2021-03-02T16:19:44Z | |
dc.date.issued | 2021 | |
dc.description | Research Article | en_US |
dc.description.abstract | This work aimed to assess the impact of sonication (US), osmosonication (US + OD) and vacuum-assisted osmosonication (V + US + OD) pretreatments on the quality of Ghanaian garlic prior to relative humidity convective drying. Hence, slices of fresh garlic subjected to US, US + OD and V + US + OD pretreatments were dried and the following assessed: antioxidant activities, total phenolic content (TPC), total flavonoid content (TFC), polyphenol oxidase (PPO) enzyme inactivation, rehydration ratio (RR), drying kinetics, energy consumption, chromatographic fingerprinting, allicin content and Fourier-transform infrared (FT-IR) spectroscopy. V + US + OD pretreatment gave the best results for antioxidant activities, TPC, TFC, RR and PPO enzyme inactivation. It also recorded the shortest drying time and was more energy efficient. Finally V + US + OD pretreatment maintained the chemical integrity of the finished product and recorded the highest content of allicin. A general trend was however observed for all quality parameters assessed for the various pretreatment methods as: V + US + OD > US + OD > US. | en_US |
dc.identifier.uri | http://ugspace.ug.edu.gh/handle/123456789/36082 | |
dc.language.iso | en | en_US |
dc.publisher | Food Chemistry | en_US |
dc.subject | Sonication | en_US |
dc.subject | Osmosonication | en_US |
dc.subject | Vacuum-assisted osmosonication | en_US |
dc.subject | Ghanaian garlic | en_US |
dc.subject | Quality parameters | en_US |
dc.title | Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics | en_US |
dc.type | Article | en_US |
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