Physico-chemical and storage characteristics of garlic paste

A processed paste with a total solids and pH value of 33% and 4.1, respecti vely was prepared from fresh garlic by addition of 10% sodium chloride (w/w ) and citric acid. Appearance of green pigment (in terms of the Hunter colo r -a* value) was noticed in the product during preparation, Paste was therm ally processed at 70, 80 or 90C respectively for 15 min. Greening of paste decreased with Increase in temperature. Rheological data revealed that garl ic paste behaved as a psuedo-plastic fluid with a flow behavior and consist ency index of 0.14 and 279 Pa.s(n), respectively The paste was analyzed per iodically for color and microbiological counts. The product was found to be shelf stable at 25C for a period of at least 6 months. The green coloratio n decreased significantly (p < 0.05) during storage.