Development of black garlic beads via spherification: Nutritional, microorganisms, and consumer evaluation

This study aimed to (1) optimize the black garlic sauce formula, (2) establish optimal spherification conditions for bead production, and (3) evaluate the nutritional, microbiological, and sensory properties of the resulting beads. Formula optimization employed a Just About Right (JAR) scale to assess spiciness and viscosity, leading to an optimal composition of 30 % black garlic, 1 % black pepper, 7 % sweetener, 3 % iodized salt, and 59 % water. Spherification was achieved by extruding a 0.5 % sodium alginate solution containing the optimized sauce into a 2 % calcium lactate bath, yielding beads with smooth surfaces and firm gels. Descriptive texture analysis confirmed desirable gel consistency and uniform morphology. The beads provided 19.52 kcal/100 g, contained no saturated fat or cholesterol, and delivered calcium and total polyphenols of 63.90 and 1.30 mg/100 g., respectively. Microbiological tests met the Thai Community Product Standard (TCP 897/2561). Consumer acceptance ranged from “moderately liked” to “very much liked,” and 84 % of participants indicated purchase intent after learning about the nutritional benefits, highlighting the product’s sensory appeal, safety, and market potential.