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Effect of garlic (Allium sativum L.) on the physicochemical, microbiological and sensory properties of chili sauce

Garlic or scientifically known as Allium sativum L. is known to have natural antimicrobial properties that help to prolong the shelf life of food products. Previously most studies focused on the effect of garlic as antimicrobial agents and seldom continued to study up to the physicochemical and sensory properties of chili sauce. The aim of the present study is to evaluate the effects of different percentages of garlic (3%, 5% and 10%) on the physicochemical, microbiological and sensory properties of chili sauce product. The physicochemical properties such as pH, total soluble solids, viscosity and colour as well as microbiological activities of Bacillus cereus, yeast and mould were evaluated. The growth of microorganisms in the spiked samples of chili sauce was continuously examined for 30 days of the experimentation period. The acceptance of chili sauce formulated with different percentage of garlic was determined by untrained panellists using affective test. Incorporation of garlic to the chili sauce had increased the pH, total soluble solids and viscosity with the increasing percentage of garlic added. The colour of chili sauce increased in term of lightness and yellowness while showed less redness at a higher percentage of garlic. The effectiveness against B. cereus, yeast and mould were identified in the sauce contain 10% garlic and maintain within the acceptable level for up to 30 days of the experimental period. Sensory evaluation showed that the addition of up to 10% garlic also did not affect the acceptance level (p>0.05) of the chili sauce. The presents study showed that garlic has the potential to replace chemical preservative that normally being used in making chili sauce.