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What is Nutritional Changes in Black Garlic Fermentation about?

This study examines the physiochemical changes and nutritional content that occur during black garlic fermentation over 12 days. Key findings include the hydrolysis of fructans and oligosaccharides initially, followed by the Maillard reaction, with fructose levels peaking at day 10 and 5-HMF increasing exponentially thereafter. Acids, minerals and mass also changed over time. The study provides insight into the reactions involved in black garlic fermentation and markers for determining maturity.

Author

Marcela Lara

Language

EN