FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF POWDERS FROM COMMON GARLIC (ALLIUM SATIVUM L.) PROCESSED PRODUCTS

The aim of this study is to scientifically substantiate the feasibility and effectiveness of processing by-products (cake and peel) of common garlic (Allium sativum L.) into valuable food ingredients with desired functional and technological properties, as well as to comprehensively study the characteristics of the resulting powdered products to identify promising areas of their application in various sectors of the food industry within the framework of the zero-waste production concept. Three test samples were studied: powder from whole heat-treated garlic (No. 1), powder from heat-treated cake (No. 2), and powder from heat-treated garlic peel (No. 3). The samples met the quality criteria and had a high polyphenol content (30.2–42.4 mg GAE/g), confirming their biological value. A comprehensive FCS analysis revealed the unique properties of each powder. Sample No. 1 demonstrated the best wettability (14.5 s) and swelling (0.94 cm3/g), which makes it an ideal flavor concentrate for instant products. Sample No. 2 demonstrated high water-holding capacity (10.17 g/g), demonstrating its potential as a filler and structure-forming agent in meat and bakery products. Sample No. 3 demonstrated record-breaking water-holding capacity (19.62 g/g) and fat-holding capacity (4.48 g/g) due to its porous fibrous structure, enabling its use as a technological stabilizer and a source of dietary fiber with a neutral flavor. The study results demonstrate the high efficiency and feasibility of converting garlic processing waste into high-margin food ingredients with clearly defined applications, thereby facilitating the implementation of waste-free production and increasing the economic efficiency of the agro-industrial complex.