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KMID : 0525720140190040285
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Journal of Chitin and Chitosan
2014 Volume.19 No. 4 p.285 ~ p.291
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Effect of Water-Soluble Chitosan on the Quality Characteristics of Avocado Bread
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Yoo Bo-Ram
Lee Yu-Kyong
Jung Byung-Ok
Chung Suk-Jin
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Abstract
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This study was performed to evaluate the quality characteristics of avocado breads adds different ratios of water-soluble chitosan. The dough raising power, specific volume, baking loss rate, volume and yield of avocado bread decreased with the addition of chitosan, however the weight increased. It is thought due to influence of viscous and water-holding capacity of watersoluble chitosan. In color values, with increase of chitosan content, L (lightness) value decreased in crumb, but a (redness) and b (yellowness) values increased. In the results of sensory evaluation, the avocado bread with the 0.5% or 1% chitosan showed the highest result in taste and flavor. Therefore, avocado bread will be used as a functional bread with improved taste by adding water-soluble chitosan.
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KEYWORD
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Chitosan, Bread, Quality, Avocado, Sensory evaluation
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