Absorption characteristics of black elephant garlic powder containing maltodextrin

In this study, we investigated the characteristics of black elephant garlic powder with maltodextrin. The quality parameters were analyzed such as water absorption, color value, solubility, average particle size and aqueous stability. The mixture ratios (black elephant garlic extract:maltodextrin) were 4:6, 5:5, 6:4, and 7:3. After homogenizing, the mixtures were lyophilized to produce garlic powders. The powders showed high solubility (90.87-96.93%). The lightness (L) decreased with increasing extract amount, whereas the redness (a) and yellowness (b) values increased. The average particle size decreased with increasing maltodextrin content except the 7:3 mixture ratio. The aqueous stability of the powders after 8 h ranged between 0.54 and 0.64. The absorption characteristics were measured under different relative humidities (11-84%) and temperatures (25 and 35°C) to calculate the mono-layer moisture content, the Guggenheim-Anderson-Boer (GAB) and Brunauer-Emmett-Teller (BET) equations were applied. Overall, the mixture of 4:6 presented a low equilibrium moisture content and low mono-layer moisture content regardless of the temperature. Caurie, Halsey, Kuhn, Oswin and Mizrahi models were applied to evaluate the suitability of the isotherm curve. Among them, the Halsey and Kuhn models both showed good fit because they presented high R² values (0.934-0.992 and 0.955-0.990, respectively) and low deviations (4.829-9.436% and 5.043-9.989%, respectively).