Black Garlic Powder as an Ingredient to Enhance the Functional and Sensorial Properties of Bread and Its Shelf Life

Featured Application: The addition of black garlic powder in bakery products to improve their antioxidant compounds and their shelf life is a method of significant interest that does not decrease their sensory quality or consumer acceptance. Obtaining black garlic powder from bulbs or products that are not directly usable is notable for improving the circular economy; at the same time, it can be introduced onto the market as a new functional product. Black garlic is a processed product prepared via the heat treatment of whole garlic bulbs (Allium sativum L.) at high temperatures and humidity levels for several days, resulting in black cloves with a sweet taste and increased bioactive substances. The purpose of this study was to evaluate the quality, chemical and functional characteristics, and shelf life of bread with different percentages (0.5%, 1%, 2%, and 3%) of Voghiera black garlic powder (BGP). The analysis conducted on the powder showed important changes in composition, and the polyphenol content and antioxidant activity increased when the garlic was processed. The data obtained demonstrated that BGP did not modify the nutritional composition of the bread, while the total polyphenol and total flavonoid content and antioxidant activity progressively increased from 1.40 mg GAE/g, 0.28 mg CE/g, and 0.15 mg TE/g to 1.75 mg GAE/g, 0.56 mg CE/g, and 0.47 mg TE/g, respectively, as the amount of BGP increased from 1 to 3% in comparison with wheat bread. Moreover, BGP improved the shelf life of breads enhanced with 2 and 3% of powder, reducing microorganism growth and water loss; however, on the other hand, the added powder caused an increase in acidity and color intensity. At higher powder percentages, the acceptability and palatability of the bread to the consumers were reduced.