## 3 Results and Discussion  
### Composition and Functional Properties of White and Black Garlic and Black Garlic Powder  
The Voghiera fresh garlic contained 9.03 \(\pm\) 0.6% proteins, 0.07 \(\pm\) 0.01% lipids, 1.04 \(\pm\) 0.06% ash, 5.13 \(\pm\) 0.89% total fiber and 19.12 \(\pm\) 1.5% sugar. The white garlic was transformed into black garlic through a thermal process with rising temperatures between 50 and 70 \({}^{\circ}\)C and a controlled humidity over a period of 55 days. The black garlic developed a sweet taste and gelatinous texture in contrast to the white garlic. Due to its rubbery consistency, black garlic is difficult to process and add to dough; therefore, it was converted to powder via drying at about 90 \({}^{\circ}\)C for 4 days and subsequent grinding (Figure 2). During the thermal process, the samples lost a major amount of water, the content of which decreased from 65.61 \(\pm\) 0.58% in the white garlic to 31.73 \(\pm\) 0.30% in the black garlic and 5.83 \(\pm\) 0.13% in the powder. The protein, lipid, and ash content slightly increased in the final product as compared with the starting white garlic. In the fatty acids composition, an increase of saturated and monounsaturated and a decrease of polyunsaturated were observed (Supplementary Material, Table S1). The BGP showed a high total fiber content, represented above all by insoluble fiber, while sugars and soluble fiber were significantly reduced after the thermal process. \begin{table}
\begin{tabular}{l c c c} \hline  & **White Garlic** & **Black Garlic** & **BGP** \\ \hline Moisture (g/100 g fw) & 65.61 \(\pm\) 0.58 a & 31.73 \(\pm\) 0.30 b & 5.83 \(\pm\) 0.13 c \\ Proteins (g/100 g dw) & 26.26 \(\pm\) 1.76 a & 26.07 \(\pm\) 1.13 a & 28.48 \(\pm\) 0.14 a \\ Lipids (g/100 g dw) & 0.19 \(\pm\) 0.01 a & 0.10 \(\pm\) 0.00 b & 0.10 \(\pm\) 0.01 b \\ Ash (g/100 g dw) & 3.04 \(\pm\) 0.16 a & 3.92 \(\pm\) 0.11 b & 4.74 \(\pm\) 0.30 c \\ Total Fiber (g/100 g dw): & 14.91 \(\pm\) 2.58 a & 39.02 \(\pm\) 2.47 b & 46.36 \(\pm\) 2.02 c \\ Insoluble fiber (g/100 g dw) & 7.75 \(\pm\) 1.56 a & 33.70 \(\pm\) 2.25 b & 45.95 \(\pm\) 2.14 c \\ Soluble fiber (g/100 g dw) & 7.15 \(\pm\) 0.43 a & 5.31 \(\pm\) 0.17 b & 0.40 \(\pm\) 0.22 c \\ Sugars (g/100 g dw) & 55.61 \(\pm\) 4.51 a & 30.89 \(\pm\) 1.44 b & 20.32 \(\pm\) 2.17 c \\ Total phenols (mg GAE./g dw) & 0.62 \(\pm\) 0.04 a & 3.95 \(\pm\) 0.02 b & 10.97 \(\pm\) 0.17 c \\ Total flavonoids (mg CE./g dw) & 0.02 \(\pm\) 0.00 a & 2.12 \(\pm\) 0.09 b & 2.64 \(\pm\) 0.11 c \\ DPPH (mg TE./g dw) & 0.05 \(\pm\) 0.00 a & 1.09 \(\pm\) 0.01 b & 3.45 \(\pm\) 0.01 c \\ \hline \end{tabular}
\end{table} 
Table 1: Composition of white and black garlic and relative powder dry weight (mean \(\pm\) SD). Figure 2: Voghiera PDO garlic white, black, and black garlic powder. The effects of temperature, relative humidity, and incubation time on garlic's composition, especially regarding carbohydrates, have been widely reported [26; 27]. Garlic carbohydrates include fructan, sucrose, fructose, and glucose [3]. In the intermediate stage of the Maillard reaction, in which sugars are fragmented, [PERSON] et al. [28] demonstrated that the content of fructan in black garlic decreased remarkably during thermal processing, while the level of fructose drastically increased. In contrast, the content of glucose and sucrose was found to be almost equivalent to that in fresh garlic. Glucose and fructose derived from fructan can further react with amino acids, increasing the concentrations of the Amadori and Heyns compounds [29]. The Maillard reaction explains the reduction in carbohydrates and soluble fiber between the white and black garlic dry matter and between the black garlic and black garlic powder observed in our samples. [PERSON] et al. [30] analyzed seven garlic cultivars and determined an average content of total phenol compounds and flavonoids of 954.17 \(\pm\) 124.30 mg GAE./Kg and 21.02 \(\pm\) 4.04 mg CE./kg of dry matter, respectively.