Siyah Sarımsak (Allium sativum) Üretimi: Üretim Sırasında Gerçekleşen Fiziksel ve Kimyasal Değişimler

Siyah sarımsak 45-90°C sıcaklık, %50-90 bağıl nemdeki kontrollü ortamlarda beyaz sarımsağın siyah renk alana kadar bekletilmesi ile üretilir. Üretim sırasında, Maillard ve enzimatik reaksiyonların gerçekleşmesiyle sarımsağın özellikle renk, pH değeri, kuru madde, indirgen şeker içeriği gibi fizikokimyasal özelliklerinde ve besin değerinde önemli değişimler oluşmaktadır. Antioksidan aktivitesinin beyaz sarımsağa kıyasla artması bu ürünü sağlık açısından daha tercih edilir kılmaktadır. Siyah sarımsak üretilmesi için gerekli sürenin 30-90 gün olması yüksek oranda enerji ve zaman kaybına neden olmaktadır. Bu derleme kapsamında, siyah sarımsak üretimi sırasında gerçekleşen fizikokimyasal değişimler, üretim teknolojisi ve üretim verimliliğini artırmak için kullanılan uygulamalar üzerine yapılmış bilimsel araştırmalar özetlenmiştir.

Anahtar Kelimeler:

Siyah sarımsak, Siyah sarımsak üretimi, Maillard reaksiyonu

Black Garlic (Allium sativum) Production: Physical and Chemical Changes During Production

Black garlic is obtained by keeping white garlic under controlled environment at 45-90°C temperature and 50-90% relative humidity until black color is obtained. During production, significant changes occur in physicochemical properties such as color, pH value, dry matter, reducing sugar content and nutritional value due to Maillard and enzymatic reactions. An increase in its antioxidant activity in comparison to white garlic makes it more preferable for health. Time required for producing black garlic, which is between 30 and 90 days, causes high energy consumption and time loss. In this review, scientific studies on physicochemical changes, production technology and applications used to increase production efficiency during black garlic production are summarized.

Keywords:

Black garlic, Black garlic production, Maillard reaction,

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