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KMID : 0665220030160040430
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Korean Journal of Food and Nutrition
2003 Volume.16 No. 4 p.430 ~ p.436
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Effects on Preservation and Quality of Bread with Coating High Molecular Weight Chitosan
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Ahn Dong-Hyun
Kim Jin-Yeong
Youn Sun-Kyoung
Park Sun-Mee
Choi Jung-Soo
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Abstract
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Coating treatment with 120 kDa of chitosan on bread was decreased growth rate of bacteria and not detected growth of any fungi during storage period. Bread with coating by 1% and 2% of 120 kDa chitosan have had the high antioxidant. Change in the water content was lawered as the higher concentration of chitosan coating on bread. water activity has a low variance untill 2% of chitosan concentration and so there result are expected on inhibition effect of retrogradation in bread during storage period. The change of pH was not detected in bread. And the color of bread have not effected on treatment with below 2% of chitosan but had a little effect by 2% of chitosan coating.
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KEYWORD
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chitosan, bread, coating, shelf-life, quality
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FullTexts / Linksout information
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Listed journal information
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