|
KMID : 0525720180230040213
|
|
Journal of Chitin and Chitosan
2018 Volume.23 No. 4 p.213 ~ p.219
|
|
|
Quality Characteristics and Antioxidant Activities of Black Rice Muffins Added with Chito-Oligosaccharide
|
|
Park Eo-Jin
|
|
|
Abstract
|
|
|
|
The purpose of this study was to investigate the quality characteristics and antioxidant activity of black rice muffins prepared with various concentrations of chito-oligosaccharide(0, 0.5, 1.0, 1.5, 2.0%). The the weight of the groups with chitooligosaccharide was higher than that of the control group, but the height, volume, and specific volume of the groups with chitooligosaccharide were lower than those of the control group. The moisture contents increased with the addition of chitooligosaccharide. The pH decreased significantly with the addition of chito-oligosaccharide. The L value of Hunter's color decreased, but the a and b value increased significantly with the addition of chito-oligosaccharide. The muffin without the chitooligosaccharide was the highest hardness. The textural properties revealed the cohesiveness, chewiness, and brittleness of groups with chito-oligosaccharide increased significantly with the addition of chito-oligosaccharide. Antioxidant activities of muffins increased as the amount of chito-oligosaccharide increased.
|
|
|
KEYWORD
|
|
|
Chito-oligosaccharide, Muffin, Black rice, Quality characteristics, Antioxidant activities
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|