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African Journal of Food Science and Technology

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Safia M. Abdel-Mageed Ahmed

Botany Dept, Fac. of Agric, Fayoum University, Fayoum 63514, Egypt


  • Research Article   
    Effects Of Pretreatments And Drying Methods On Physico-chemical, Sensory Properties, Mineral Contents And Bioactive Compounds Of Garlic Powders
    Author(s): Ahmed Rabie M. Maray* and Safia M. Abdel-Mageed Ahmed

    This study was performed to evaluate the effects of pretreatments and drying methods on the quality attributes and bioactivities of dried garlic powders (DGP). Fresh garlic was soaked, steamed, soaked and steamed together or left untreated before being the hot air drying or sun drying. Results indicated that there were significant differences (P<0.05) between the chemical composition constituents and physico-chemical properties of garlic powder samples except lipid component and browning index, respectively. Also data of the statistical analysis performed on the sensory evaluation values of garlic powders showed that there were a little significant difference for the most evaluation determinants and overall acceptability. The results revealed that the sun dried garlic powders had higher values for the most parameters regarding chemical composition, physico-chemical, sensory propert.. View More»
    DOI: http:/

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