Effect of Production Parameters (Temperature, Humidity, and Time) on Physicochemical Properties of Black Garlic

In this study, aims to investigate the effects of humidity (70% and 85%), temperature (65°C and 84°C), and time (24 and 50 days), which are important variables in the production process of black garlic, on physicochemical properties. Colour, moisture, pH, protein, amino acid, HMF, sugar and organic acid contents, texture, and sensory properties were investigated in black garlic samples produced under different temperatures, humidity and time conditions. When protein and amino acid contents were analysed, it was found that black garlic had higher protein content than fresh garlic. The increase in the amount of hydroxymethylfurfural (HMF) is related to production time and temperature. When the sugar content was analysed, it was determined that the amount of sucrose decreased during black garlic production and fructose was the dominant sugar. When evaluated in terms of physicochemical properties, it was determined that the black garlic sample produced at 65°C, with 85% humidity, over 24 days (S65-N85-G24) exhibited more pronounced positive characteristics compared to the other samples.