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What is Pickled Garlic: Chemical Stability Study about?

The study evaluates three methods for preparing peeled pickled garlic: direct packing with acidified brine, blanching with hot water, and microwave blanching. Results indicate that products from blanching treatments exhibit better quality and stability, with water blanching yielding the best color. Microbiological stability was achieved in all products, but fructans were hydrolyzed during storage at 27°C.

Author

jidnesh.bhandari.bft.2021

Language

EN