Effect of Chito-oligosaccharide on the Quality and Antioxidation of Dough and Crispy Biscuits
In this work, the different proportions (0~2.0%, wt%) of chito-oligosaccharides were added into the low gluten wheat flour to prepare the crisp cookie, and the variations of flour properties, dough rheological properties, crisp cookie quality and antioxidation during storage (35 ℃, 28 d) were also i...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110208 |
| _version_ | 1797690092869910528 |
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| author | Dan CHEN Yuehui WANG Yue ZHU Lei CHEN |
| author_facet | Dan CHEN Yuehui WANG Yue ZHU Lei CHEN |
| author_sort | Dan CHEN |
| collection | DOAJ |
| description | In this work, the different proportions (0~2.0%, wt%) of chito-oligosaccharides were added into the low gluten wheat flour to prepare the crisp cookie, and the variations of flour properties, dough rheological properties, crisp cookie quality and antioxidation during storage (35 ℃, 28 d) were also investiated to evaluate the potential application of chito-oligosaccharides in flour food. Results showed that the addition of chito-oligosaccharide extended the formation time and stability time of dough but reduced the water absorption, weakening degree, gluten strength and viscoelasticity. Moreover, from the texture measurement, the crisp cookies containing 1.5% chito-oligosaccharide diplayed the lowest hardness (9422.80 gf) and chewability (2816.95 gf), which was accordance to the result of crisp taste test. However, color of the samples was gradually deepened with the increasing chito-oligosaccharide. In the sensory experiment, when the addition amount was 1.0%, the texture characteristics of cookies were not significantly different from those with 1.5% (P>0.05), and the color was golden with the highest sensory score. Therefore, the cooky with 1.0% chito-oligosaccharide showed the overall higher acceptability of consumers than that of others. Remarkably, the acid value, peroxide value and malondialdehyde (TBA) of the cookies with chito-oligosaccharide were lower than those of control group (P<0.05) after the storage (35 ℃, 28 d) experiment. These results indicated that the addition of chito-oligosaccharide could effectively promote the quality of cooky and delay the oxidation rout of cookies during the storage period, it could be used for quality improvement of wheat products. |
| first_indexed | 2024-03-12T01:54:34Z |
| format | Article |
| id | doaj.art-bf2f60b6af67407aaeae3047382da074 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-12T01:54:34Z |
| publishDate | 2023-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-bf2f60b6af67407aaeae3047382da0742023-09-08T06:41:53ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-09-014418849010.13386/j.issn1002-0306.20221102082022110208-18Effect of Chito-oligosaccharide on the Quality and Antioxidation of Dough and Crispy BiscuitsDan CHEN0Yuehui WANG1Yue ZHU2Lei CHEN3College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430040, ChinaSelenium Science and Modern Industrial Engineering, Wuhan Polytechnic University, Wuhan 430040, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430040, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430040, ChinaIn this work, the different proportions (0~2.0%, wt%) of chito-oligosaccharides were added into the low gluten wheat flour to prepare the crisp cookie, and the variations of flour properties, dough rheological properties, crisp cookie quality and antioxidation during storage (35 ℃, 28 d) were also investiated to evaluate the potential application of chito-oligosaccharides in flour food. Results showed that the addition of chito-oligosaccharide extended the formation time and stability time of dough but reduced the water absorption, weakening degree, gluten strength and viscoelasticity. Moreover, from the texture measurement, the crisp cookies containing 1.5% chito-oligosaccharide diplayed the lowest hardness (9422.80 gf) and chewability (2816.95 gf), which was accordance to the result of crisp taste test. However, color of the samples was gradually deepened with the increasing chito-oligosaccharide. In the sensory experiment, when the addition amount was 1.0%, the texture characteristics of cookies were not significantly different from those with 1.5% (P>0.05), and the color was golden with the highest sensory score. Therefore, the cooky with 1.0% chito-oligosaccharide showed the overall higher acceptability of consumers than that of others. Remarkably, the acid value, peroxide value and malondialdehyde (TBA) of the cookies with chito-oligosaccharide were lower than those of control group (P<0.05) after the storage (35 ℃, 28 d) experiment. These results indicated that the addition of chito-oligosaccharide could effectively promote the quality of cooky and delay the oxidation rout of cookies during the storage period, it could be used for quality improvement of wheat products.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110208chito-oligosacchariderheology characteristiccrisp biscuitquality characteristicsantioxidation |
| spellingShingle | Dan CHEN Yuehui WANG Yue ZHU Lei CHEN Effect of Chito-oligosaccharide on the Quality and Antioxidation of Dough and Crispy Biscuits Shipin gongye ke-ji chito-oligosaccharide rheology characteristic crisp biscuit quality characteristics antioxidation |
| title | Effect of Chito-oligosaccharide on the Quality and Antioxidation of Dough and Crispy Biscuits |
| title_full | Effect of Chito-oligosaccharide on the Quality and Antioxidation of Dough and Crispy Biscuits |
| title_fullStr | Effect of Chito-oligosaccharide on the Quality and Antioxidation of Dough and Crispy Biscuits |
| title_full_unstemmed | Effect of Chito-oligosaccharide on the Quality and Antioxidation of Dough and Crispy Biscuits |
| title_short | Effect of Chito-oligosaccharide on the Quality and Antioxidation of Dough and Crispy Biscuits |
| title_sort | effect of chito oligosaccharide on the quality and antioxidation of dough and crispy biscuits |
| topic | chito-oligosaccharide rheology characteristic crisp biscuit quality characteristics antioxidation |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110208 |
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