ABSTRACT
This work aims to produce garlic powder with the retention of physicochemical properties by using different methods.Garlic is extracted by an ultrasonic-assisted extraction technique to remove the undesired compounds. In this study,garlic powder is incurred through freeze-drying and spray-drying with maltodextrin as a carrier agent. To compare theefficiency of two drying techniques, garlic is dried without maltodextrin. This study is intended to find a techniqueto get garlic powder with the best quality. The physicochemical and microstructural properties of the garlic powderobtained were analyzed and compared. It was found that garlic powder spray-dried with maltodextrin has the highestretention of physicochemical properties compared to those treated with other techniques. Although freeze-driedand spray-dried powder developed without carrier agent could maintain the flavor and color, they failed to hold thestructure and formed into clusters soon after they are exposed to air. Thus, the obtained results showed spray-dryingwith maltodextrin as the best drying technology for the maintenance of its physical and chemical properties.