STABILIZATION OF GROUND GARLIC COLOR BY CYSTEINE, ASCORBIC ACID, TRISODIUM PHOSPHATE AND SODIUM METABISULFITE

Abstract

ABSTRACT Various organic and inorganic compounds at different concentrations were added to ground garlic as a means of controlling changes in color. Among the compounds tested, cysteine (C), ascorbic acid (A), sodium metabisulfite (S) and trisodium phosphate (P) were found effective in preventing a change in color towards greening. When these compounds were mixed at 0.1 M level, their binary mixtures (CS, AS, SP, AC) and ternary/quaternary mixtures (CAP, CAS, CSP, CASP) turned out to be even more effective for sustaining the original color values (L = 45, a = ‐2, b = 10) of ground garlic. Although the controlling effect was somewhat decreased with a reduction in mixture concentration from 0.1 to 0.03 M, the majority of mixtures (CS, SP, CAP, CAS, CSP and CASP) still maintained their effectiveness in color control.