ginger and garlic paste turn green?

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uma
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ginger and garlic paste turn green?

Post by uma » Sun Dec 03, 2006 9:11 pm

why does the ginger and garlic plaste turned into greenish color within 3hrs? Is normal that the color would turn into green instead of its original color yellow? :?: :shock:

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MrMistery
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Post by MrMistery » Mon Dec 04, 2006 8:11 pm

oxidising maybe?(just a hypothesis)
"As a biologist, I firmly believe that when you're dead, you're dead. Except for what you live behind in history. That's the only afterlife" - J. Craig Venter

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cracked_doc
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Post by cracked_doc » Tue Dec 05, 2006 10:23 am

It seems that under acidic conditions garlic can sometimes turn green,
which is harmless. See, for example,
http://www.apinchof.com/garlicqanda.htm>.

At <http://www.foodsafetycentre.com.au/factsheets/oilvine.htm> you will
also find the following:

Certain amino acids, natural components of foods, are responsible for
many of the pigment characteristics of the onion family which includes
garlic. The American scientists have shown that the outstanding
difference in composition between garlic which turns green and garlic
which does not is the presence of much higher levels of one particular
amino acid in the green garlic.

It is not possible to tell by looking at untreated garlic whether it is
likely to become green on crushing and acidification. However the work
reported indicates that if garlic bulbs are stored for four weeks at a
temperature above 23°C prior to processing, the production of the green
pigment is prevented.
....this is what i found.

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