Effects of packaging materials and addition of anticaking agents on the quality of garlic powder (Allium sativum L.) during storage

Abstract: The stability of spray-dried garlic powder during storage has been studied under accelerated condition, based on quality parameters, i.e. water content and brown color formation. The rate 4 deterioration based on water content was determined with half-l$%p period, while brown color formation was determined with equation of first order reaction. Varieties of packaging showed a significant influences of the values of half life period, rate of browning, solubility and VRS of product. The brown color formation during storage is considered as non enzymatic browning reaction, which was related with the decreasing of reducing sugar and nitrogen contents. Addition of anticaking agents wuld decrease the rate of browning and indwd the product more soluble. However, they could not efectively protect the products during storage in the accelerated conditions. Sensory evaluation showed thatthe formation of caking was more crucial factor in reducing the acceptance of product than other parameters. The slackening of physical characteristic cf product affected the flavor intensity, but in application the product still had good odor and taste.