Alho negro: abordando a produção caseira

Abstract

Black garlic is a product of raw garlic which involves ancient techniques that promote changes in sensory and pharmacological characteristics, in a way to improve particular qualities and market value. However, nowadays technology is used in favor of production, with strict control techniques. The present article had the objective to evaluate the viability of black garlic homemade production in a fast and practical way for consumers, besides to sensorially compare it with comercial black garlic sold in Brazilian market. It was used unpeeled purple garlic bulbs, noble subgroup, class 7, and a 500W household electric pot on “keep warm” function as the equipment for processing the raw garlic into black garlic, without moisture control and temperature control from the own device. The sample was kept between 70 and 80°C, turning into black garlic, homemade, after 6 days with an efficiency of 52% and a cost 66% lower than commercial black garlic. Regarding the sensorial differences in relation to comercial black garlic, the homemade black garlic presented a stiffer texture, more acid and bitter pronounced flavor, caracteristics developed through the transformation of alicin in different organosulfur compounds, besides the Maillard reaction and dehydration that occurs in the process. The homemade production of black garlic proved to be effective in terms of yield and reduction of production costs, in addition to presenting sensory characteristics that favors its consumption in different ways and that can be refined by improving the process