Development and Sensory Analysis of Black Garlic Bread

Objective: To develop and characterize black garlic produced in a system with controlled temperature and humidity, and to evaluate its application in food products, specifically garlic bread.   Theoretical Framework: Black garlic, with its antioxidant properties and health benefits, represents an opportunity to enrich traditional products like garlic bread.   Method: Bulbs of purple garlic were incubated at a temperature of 80ºC and relative humidity of 78.9% for 120 hours. Physical and chemical analyses included weight, dimensions, color, moisture, total soluble solids (sugars), total acidity, and pH. Microbiological tests verified the absence of Salmonella and Escherichia coli. Black garlic was used in different concentrations for garlic bread fillings, and a sensory analysis was carried out to assess consumer acceptance.   Results and Discussion: Garlic weight showed a statistically significant reduction and color darkening by the end of the process. The sugar content and acidity indicated a statistically significant increase, both in terms of total acidity and pH. Microbiological analyses confirmed the absence of pathogens. In sensory analysis, 25 participants evaluated breads with three black garlic concentrations, and all were considered acceptable.   Research Implications: The black garlic can be safely produced under controlled conditions and used to enrich traditional foods like garlic bread. It provides a replicable method and encourages further applications in functional food development.   Originality/Value: This is one of the first studies in Brazil to apply black garlic directly in garlic bread. It offers a combined physicochemical, microbiological, and sensory evaluation, adding value to the development of innovative, functional food products.