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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(7): 911-919
Effects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour productsEffects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour products
Yuan Ke1 • Beibei Ding1 • Yang Fu1 • Miaomiao Zhang1 • Shensheng Xiao1 • Wenping Ding1 • Heng Yang1 • Qingyun Lv1 • Zhuo Zheng1 • Xuedong Wang1
1 College of Food Science and Engineering, Wuhan Polytechnic University, No. 68, Xuefu South Road, Changqing Garden, Dongxi Lake District, Wuhan 430023, Hubei, China
ABSTRACT
Effects of chitosan oligosaccharide (COS) and hyriopsis cumingii polysaccharide (HCP) on the quality of wheat flour and corresponding extruded flour products were investigated in this work. The results showed that both COS and HCP are conducive to the improvement of dough quality. Moreover, compared to control group samples, the moisture content, expansion ratio and oil absorption rate of the samples were increased and the hardness were decreased with the addition of COS. These phenomena indicate the quality of extruded flour products became better in the presence of COS as well. However, HCP has little or no effect on the quality of extruded flour products may be due to its degradation under high temperature and pressure extrusion. COS with higher stability exhibited better improvement effects on the quality of extruded flour products and showed a promising prospect for application in extruded food industry.
KEYWORD
Chitosan Oligosaccharide · Hyriopsis Cumingii polysaccharide · Wheat Flour · Extruded Flour Products
Food Science and Biotechnology 2021 ; 30(7): 911-919
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