Comparison of the Quality Characteristics of Allium victorialis var. platyphyllm Powder Based on the Blanching Conditions

This study was conducted to determine the quality characteristics of powdered wild garlic (Allium victorialis var.platyphyllum) products under various blanching conditions (100°C, 30 seconds, 1 minute, 2 minutes, 3 minutes) to identify the optimal blanching conditions for powder production.The L * and b * values of the wild garlic after blanching were lower than those of untreated garlic, but the a * value, which indicates greenness, did not significantly differ before or after blanching.The blanched wild garlic powder had a higher water absorption index compared to the control, and the cohesion of the powder decreased and flowability increased with blanching.The total polyphenol content was 1,320.6 mg/100 g for the untreated group and 1,008 mg/100 g for the 30-second blanching treatment group.The total flavonoid content was 1,550.2mg/100 g in the untreated group and 525.6 mg/100 g in the 30-second blanching treatment group.The analysis of the dietary fiber content revealed that, insoluble dietary fiber decreased, and soluble dietary fiber significantly increased compared to the untreated group during the blanching treatment.The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity was 8.82% in the untreated group and 7.52∼9.15% in the blanched group at a concentration of 1 mg/mL.The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid radical scavenging activity was 0.93% for the untreated group and 0.58∼4.33%for the blanched group at a concentration of 1 mg/mL.Thus, blanching treatment during the production of wild garlic powder increased the moisture absorption index and improved the flowability of the powder, while decreasing the total polyphenol and total flavonoid contents.