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초록· 키워드
오류제보하기
The objectives of this study are to encapsulate lyophilized garlic powder with various coating materials for reducing its unpleasant taste and odor and to investigate their physiochemical and taste masking properties. All coating materials used in this study were edible ones such as maltodextrin (MD), whey protein isolate (WPI), whole milk powder (WMP), and skim milk powder (SMP). To produce encapsulated garlic powders, lyophilized garlic powder was mixed with coating materials at the ratio of 1:1 followed by homogenization for 30 min, and then spray- or freezedried. Physiochemical property measurements and quantitative analyses were carried out for the encapsulated garlic powders. Encapsulated garlic powder using WMP with spray drying method showed the highest alliin concentration (4.131 mg/g) compared to those coated with other coating materials. Sensory evaluation showed that encapsulated garlic powder using WPI and WMP reduced unpleasant garlic taste and odor effectively. Milk fats in the WMP and hydrophobic chains of the proteins in WPI might bind with volatile and hydrophobic odor emitting molecules. In the evaluation for aqueous stability, encapsulated garlic powder using WMP showed better stability compared to others. This garlic taste and odor masking study can contribute to a number of possible health benefits by adding garlic powder to a wide variety of functional foods.
목차
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참고문헌 (30)
참고문헌 신청
Buma TJ. / 1971 / Free fat and physical structure of spray-dried whole milk
Cavallito CJ. / 1944 / Allicin, the antibacterial principle of Allium sativum. II. Determination of the chemical structure / J. Am. Chem. Soc 66:1952~1954
Chi MS. / 1982 / Effects of garlic on lipid metabolism in rats fed cholesterol or lard / J. Nutr 112:241~248
Cho YH. / 1999 / A study on wall materials for flavor encapsulation / Korean J. Food Sci. Technol 31:1563~1569
Chung S. / 1990 / The effects of drying methods on the quality of the garlic powder / Korean J. Food Sci. Technol 22:44~49
Cavallito CJ. / 1944 / Allicin, the antibacterial principle of Allium sativum. II. Determination of the chemical structure / J. Am. Chem. Soc 66:1952~1954
Chi MS. / 1982 / Effects of garlic on lipid metabolism in rats fed cholesterol or lard / J. Nutr 112:241~248
Cho YH. / 1999 / A study on wall materials for flavor encapsulation / Korean J. Food Sci. Technol 31:1563~1569
Chung S. / 1990 / The effects of drying methods on the quality of the garlic powder / Korean J. Food Sci. Technol 22:44~49
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