Abstract

Thai garlic has high nutraceuticals, but pungent smell may limit the perception and consumption. Therefore, it was used to produce black garlic by humid-fermentation in order to reduce unacceptable characteristic as well as increasing bioactive compounds. The obtained black garlic was used to extract for the bioactive compounds using water as the solvent. This extracted was encapsulated with maltodextrin using spray drying technique to obtain the Black Garlic Extract Powder (BGEP). The ratio of extract to maltodextrin was controlled at 1:10, while that of the inlet temperature was 160 C. The BGEP exhibited the DPPH radical scavenging ability of 20.21%, while the microbial inhibition by clear zone was found for 7.66 mm. BGEP at 0, 0.5 and 1.0% was used to incorporated in pork sausage recipe prior evaluating the quality. The results showed that BGEP affected slightly the chemical composition. Changes in color of samples was noticed, particularly the lightness. However, it could not affect the sensory attributes based on the overall acceptability. Moreover, the remaining antioxidant activity in sausage was still observed and this value was increased with increasing BGEP content. The total microbial count was inhibited upon addition of BGEP although significantly different was not observed between 0.5 and 1.0%. These results suggested that BGEP could be a functional ingredient to improve antioxidant activity and extend the shelf-life of pork sausage.