Red de Bibliotecas Virtuales de Ciencias Sociales en
América Latina y el Caribe

logo CLACSO

Por favor, use este identificador para citar o enlazar este ítem: https://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/246735
Registro completo de metadatos
Campo DC Valor Lengua/Idioma
dc.creatorResende Nassur, Rita de Cássia Mirela-
dc.creatorVilas Boas, Eduardo Valério de Barros-
dc.creatorResende, Francisco Vilela-
dc.date2018-04-11-
dc.date.accessioned2023-03-30T19:35:03Z-
dc.date.available2023-03-30T19:35:03Z-
dc.identifierhttps://comunicatascientiae.com.br/comunicata/article/view/2251-
dc.identifier10.14295/cs.v8i3.2251-
dc.identifier.urihttps://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/246735-
dc.descriptionBlack garlic is produced from chemical and biochemical reactions when the fresh garlic bulb is submitted to specific temperature and moisture conditions. The aim of this study was to evaluate quality and nutritional changes on bulbs before and after the transformation in black garlic, presenting the new product for the consumer, evaluating the purchase intention. Commercial garlic bulbs cv. Amarante were obtained and transformed in black garlic. The color, proximate composition (moisture, crude lipid, crude protein, crude fiber, ash and nitrogen-free extract), total sugars, total phenolics content and antioxidant activity were evaluated on fresh and black garlic bulbs. The transformation of garlic in black garlic resulted in an increase on crude lipid, crude protein, total sugars, antioxidant activity and total phenolic content. A multivariate analysis was performed and the characteristics of nutritional interest were positively related to the black garlic samples and a completely separation of the products before and after processing can be observed, affirming the physical, chemical, nutritional and sensory attributes difference. Only 20% of the surveyed consumers affirmed that they already knew the product and 55% classified the product after visual evaluation between “liked slightly” and “liked very much”, with 62% of purchase intention by the interviewed consumers.en-US
dc.descriptionBlack garlic is produced from chemical and biochemical reactions when the fresh garlic bulb is submitted to specific temperature and moisture conditions. The aim of this study was to evaluate quality and nutritional changes on bulbs before and after the transformation in black garlic, presenting the new product for the consumer, evaluating the purchase intention. Commercial garlic bulbs cv. Amarante were obtained and transformed in black garlic. The color, proximate composition (moisture, crude lipid, crude protein, crude fiber, ash and nitrogen-free extract), total sugars, total phenolics content and antioxidant activity were evaluated on fresh and black garlic bulbs. The transformation of garlic in black garlic resulted in an increase on crude lipid, crude protein, total sugars, antioxidant activity and total phenolic content. A multivariate analysis was performed and the characteristics of nutritional interest were positively related to the black garlic samples and a completely separation of the products before and after processing can be observed, affirming the physical, chemical, nutritional and sensory attributes difference. Only 20% of the surveyed consumers affirmed that they already knew the product and 55% classified the product after visual evaluation between “liked slightly” and “liked very much”, with 62% of purchase intention by the interviewed consumers.pt-BR
dc.formatapplication/pdf-
dc.languageeng-
dc.publisherFederal University of Piauíen-US
dc.relationhttps://comunicatascientiae.com.br/comunicata/article/view/2251/492-
dc.rightsCopyright (c) 2018 Rita de Cássia Mirela Resende Nassur, Eduardo Valério de Barros Vilas Boas, Francisco Vilela Resendeen-US
dc.sourceComunicata Scientiae; Vol. 8 No. 3 (2017); 444-451en-US
dc.sourceComunicata Scientiae; v. 8 n. 3 (2017); 444-451pt-BR
dc.source2177-5133-
dc.source2176-9079-
dc.subjectAllium sativumen-US
dc.subjectantioxidant activityen-US
dc.subjectchemical compositionen-US
dc.subjectconsumer acceptanceen-US
dc.subjectAllium sativumpt-BR
dc.subjectantioxidant activitypt-BR
dc.subjectchemical compositionpt-BR
dc.subjectconsumer acceptancept-BR
dc.titleBlack garlic: transformation effects, characterization and consumer purchase intentionen-US
dc.titleBlack garlic: transformation effects, characterization and consumer purchase intentionpt-BR
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/publishedVersion-
Aparece en las colecciones: Núcleo de Pesquisa sobre Crianças, Adolescestes e Jovens - Universidade Federal do Piauí - NUPEC/UFPI - Cosecha

Ficheros en este ítem:
No hay ficheros asociados a este ítem.


Los ítems de DSpace están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.