Table 1.
Physicochemical characteristics of black garlic during aging period.
| Components | Aging Period (Days) | |||||
|---|---|---|---|---|---|---|
| 0 | 7 | 14 | 21 | 28 | 35 | |
| Moisture (%) | 64.21 ± 1.48 a | 32.72 ± 0.97 b | 31.77 ± 2.60 b | 31.12 ± 0.17 b,c | 29.55 ± 0.39 c | 29.88 ± 0.49 c |
| Total acidity (mg/kg) | 0.40 ± 0.01 e | 1.30 ± 0.01 d,e | 1.50 ± 0.02 c,d | 1.70 ± 0.03 c | 2.30 ± 0.06 b | 2.60 ± 0.03 a |
| pH | 6.33 ± 0.07 e | 5.49 ± 0.09 d,e | 4.41 ± 0.17 c,d | 4.22 ± 0.08 c | 4.07 ± 0.02 b | 3.74 ± 0.062 a |
| Reducing sugar (g/kg) | 1.52 ± 0.01 d | 2.73 ± 0.32 c | 12.42 ± 0.85 b | 15.96 ± 0.29 a | 15.98 ± 0.23 a | 16.07 ± 0.38 a |
| Color | ||||||
| L* | 68.44 ± 1.66 a | 15.67 ± 2.41 b | 9.28 ± 1.74 c | 5.61 ± 0.68 d | 5.19 ± 1.11 d | 4.33 ± 2.02 d |
| a* | −3.84 ± 0.46 c | 6.13 ± 0.95 a | 5.45 ± 0.94 a | 5.23 ± 1.06 a | 3.18 ± 1.46 b | 2.73 ± 1.01 b |
| b* | 26.59 ± 1.76 a | 10.65 ± 4.16 b | 2.37 ± 7.47 c | −3.07 ± 4.60 d | −3.76 ± 3.59 d | −3.86 ± 1.49 d |
Values are mean ± SD; Values followed by different letters in the same row are significantly different by Duncan’s multiple range test (p < 0.05).