Obtención del ajo negro por reacción de Maillard para el desarrollo de productos culinarios y su aplicación en cocina innovadora

Abstract

The intervention Project presents the obtaining of black garlic upon upon techniques and the development of three culinary products: oil, pasta and flour that will be used for the creation of innovative and creative recipes. The darkening of the garlic is the result of the common bulb transformation through the Maillard reaction, this non-enzymatic process changes the garlic organoleptic and nutritional characteristics resulting in an ingredient with sweet taste, creamy texture and intense black color. The two methods used in the project for the acquisition of black garlic is the home method using a rice cooker and the semi-industrial with a garlic fermenter, each technique has a different cooking time and similar temperatures achieving a quality product. The techniques for the processing of products: dehydrated, mash and processed allow you to change the texture of the black garlic obtaining oil, paste and flour so that it can be integrated in different preparation in 15 recipes in order to add flavor and color, leaving aside the conventional uses and enriching the gastronomy of the city and the country with the diversification and experimentation of this superfood.