Table 1. Changes in moisture, pH and acidity according to the aging period of black garlic from ‘Hongsan’ and ‘Namdo’ varieties
Species of garlic | Aging period (days) | Moisture (g/100 g) | pH | Acidity (g/100 g) |
‘Hongsan’ | 0 | 58.14±0.201)f2) | 6.74±0.03g**3) | 0.06±0.00a |
2 | 51.03±0.46e | 6.50±0.08f* | 0.07±0.00a |
4 | 43.40±0.55c | 5.82±0.04e** | 0.11±0.00b |
6 | 45.11±0.57d | 5.48±0.06d* | 0.12±0.01bc |
8 | 44.86±0.36d | 5.39±0.02c** | 0.13±0.01c |
10 | 37.08±0.65b | 5.12±0.01b** | 0.15±0.01d |
12 | 34.35±0.25a | 4.65±0.02a** | 0.24±0.01e |
‘Namdo’ | 0 | 59.68±0.05g** | 6.26±0.02g | 0.10±0.00a |
2 | 53.27±0.05e* | 6.22±0.00f | 0.10±0.00a |
4 | 54.86±0.22f** | 5.46±0.02e | 0.15±0.00b |
6 | 50.47±0.35d** | 5.20±0.01d | 0.18±0.01c** |
8 | 44.37±0.68c | 4.75±0.01c | 0.25±0.01d** |
10 | 43.39±0.20b** | 4.51±0.01b | 0.31±0.01e** |
12 | 39.84±0.68a** | 4.22±0.02a | 0.34±0.01f** |
All data are showed as mean±SD (n=3).
Different lower case letters indicate the significant differences between aging dates by Duncan's multiple range test p<0.05.
Marks indicate the significant differences between same aging days by Student’s t-test *p<0.05 and **p<0.01.