Some nutritional and technological properties of garlic (Allium sativum L.)

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dc.contributor.authorHaciseferogullari, H
dc.contributor.authorOzcan, M
dc.contributor.authorDemir, F
dc.contributor.authorCalisir, S
dc.date.accessioned2020-03-26T16:57:57Z
dc.date.available2020-03-26T16:57:57Z
dc.date.issued2005
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe nutrients and physical properties were measured in developing Allium sativum L. bulbs from Kastamonu (Taskopru) to investigate potential uses. Completely ripe bulbs contained crude protein, crude oil, crude energy, crude fiber, ash, dimethyl sulphite (DMS) and essential oil and minerals including K, P, Mg, Na, Ca, Fe, etc. Crude protein, DMS and essential oil contents were determined as 17.2%, 1779 mu cg/kg and 0.14%, respectively. In addition, K (21,378.84 mg/kg), P (6009.37 mg/kg), Mg (1056.15 mg/kg), Na (532.78 ppm) and Ca (363.61 ppm) were reported such as the major minerals in garlic bulbs. Also, technological properties such as diameter of whole garlic, mass, segment number of whole garlic, length of whole garlic, width, thickness, geometric mean diameter, sphericity, projected area, volume, bulk density, segment density, porosity, terminal velocity and hardness were established. The mean mass, mass weight of 1000 garlic segment, length of segment, diameter of whole garlic, geometric mean diameter, sphericity, projected area, volume, bulk density, porosity and hardness of segments were measured as 32.81 g, 2383.8 g, 27.24 mm, 46.51 mm, 15.15 mm, 0.559,4.54 cm(2), 2245.64 mm(3), 478.75 kg/m(3), 54.16% and 13.78 N, respectively. Also, static and dynamic coefficient of friction for garlic segments were established on a galvanized sheet, an iron sheet and plywood. These values for static and dynamic coefficient were found as 0.416-0.352; 0.472-0.406 and 0.541-0.481, respectively. The physical properties of equipment used must be know for planting, harvesting, transportation, storage and other processing. (c) 2004 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jfoodeng.2004.06.024en_US
dc.identifier.endpage469en_US
dc.identifier.issn0260-8774en_US
dc.identifier.issn1873-5770en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage463en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jfoodeng.2004.06.024
dc.identifier.urihttps://hdl.handle.net/20.500.12395/19876
dc.identifier.volume68en_US
dc.identifier.wosWOS:000227585800007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofJOURNAL OF FOOD ENGINEERINGen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAllium sativumen_US
dc.subjectgarlicen_US
dc.subjectnutritional and technological propertiesen_US
dc.titleSome nutritional and technological properties of garlic (Allium sativum L.)en_US
dc.typeArticleen_US

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