This study investigated the effects of the aging period on the black elephant garlic (Allium ampeloprasum L.) manufacturing process. Black elephant garlic is a processed elephant garlic product prepared by high-temperature and high-humidity treatment for 40 days. The proximate composition (moisture, crude lipid, crude protein, carbohydrate, and ash), minerals, color values, reducing sugars, pH, total polyphenol contents, total flavonoid contents and antioxidant activities of elephant garlic and black elephant garlic were evaluated. The browning intensity of elephant garlic increased with the aging period, but the browning reaction terminated after aging for 30 days, exhibiting the same browning level. Reducing sugars increased over the aging period until 20 days, and then decreased with the aging period, in contrast to the pH, which decreased from 6.47 to 3.68 over the aging period. Antioxidant components, including the total polyphenol and total flavonoid contents of black elephant garlic, increased significantly until day 30 of aging. From the metabolite profiles determined through GC/MS analysis, it was confirmed that primary metabolites related to antioxidant components, such as lactic acid and 5-hydroxymethyl-2-furoic acid, were generated during the aging process of elephant garlic.

This study was undertaken to determine the optimization mixing ratio of maquiberry powder and allulose in the preparation of jelly. The experiment was designed according to the central composite design of response surface methodology (RSM). Quality characteristics and sensory characteristics were evaluated by setting the amounts of maquiberry powder (2~6 g) and allulose (50~150 g) as independent variables. Quality characteristics of 10 samples analyzed showed significant differences in moisture content (p＜0.001), sugar content (p＜0.001), color b (p＜0.05), hardness, chewiness, and gumminess (p＜0.01). In sensory evaluation, significant values were shown in color (p＜0.001), flavor (p＜0.01), taste (p＜0.05), texture (p＜0.05), and overall acceptability (p＜0.05). The optimization mixing ratio was determined to be 4.27 g maquiberry and 110.81 g allulose.