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Bondre, S. V.
- Drying Characteristics of Garlic
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Authors
Affiliations
1 Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 College of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 College of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 403-408Abstract
Garlic is most widely cultivated Allium next to common onion. In addition, regular consumption of garlic has been associated with several health benefits due to its high medicinal values and antioxidant properties. Processing and preservation of garlic by suitable means is a major thrust area in present scenario due to increased demand of processed products. Dehydrated garlic products have been identified as one of the major commodity preferred by the different organizations to meet the requirements of Indian and international troops. Drying is one of the oldest methods for the preservation of food products. The methods of dehydration restrict the growth and toxin produced by micro-organisms and also improves the quality of the product in the term of colour, texture and flavour. Recently, dryers like solar dryers, cabinet dryers, electric tray dryers, fluidized bed dryers and microwave dryers are gaining maximum attention due to their quality preservation of products in food processing industry. The drying characteristics studied by several researchers are reviewed here. There is utmost need to explore drying methods and their characteristics in order to evaluate the effect of different parameters on quality of garlic due to its nutraceutical importance.Keywords
Garlic, Drying, Dryers, Preservation.
References
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- Processing of Garlic:Present Status and Prospects
Abstract Views :169 |
PDF Views:0
Authors
Affiliations
1 Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 College of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
1 Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
2 College of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 425-431Abstract
India ranks at second position with share of 5.17 per cent of global area under garlic cultivation. Among dehydrated and processed garlic products viz., dehydrated garlic flakes, garlic slices or rings, garlic grits, garlic tablets, garlic pickles, garlic powders, digestive churns, paste, garlic salts are most demanded processed product at national and international level due to nutritional compositions, health benefits and medicinal properties of garlic. Nutritional quality and flavouring component wise Indian garlic is much better and as a result there is better demand in ethnic markets. The demand of dehydrated and processed food has increased to manifold in last few decades. India has emerged as prominent exporter of dried and preserved vegetables during last few years. In year 2015-16, totally 66189.62 MT dried and preserved vegetables are exported with earnings of foreign currency of Rs. 91420.85 Lac. Value addition through processing of the bulbs in the form of dehydrated flakes, dehydrated powder, paste, etc. will be instrumental in substantially expanding the export basket of garlic and its derivative products. Lot of market oriented research and efforts are needed in this prospect. There must be policy implementation for startup of garlic processing units in areas identified as production hub of quality garlic. Public-Private partnership in production and R&D sectors will offer better opportunities to focus and elevate garlic processing industry in India.Keywords
Garlic, Processing, Nutritional Quality, Export.References
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