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KMID : 1007520000090020111
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Food Science and Biotechnology
2000 Volume.9 No. 2 p.111 ~ p.115
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Physicochemical and Sensory Properties of Whipping cream with Water Solyble Chitosan
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Lee, Chan
KIM, DONG HO/Lee, Young Chun
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Abstract
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Water soluble chitosan was added to whipping cream, a kind of high fat foods, to reduce fat absorption, and physico-chemical and sensory properties of the cream were evaluated. Water soluble chitosans (0.5-2.5%) with molecular weights of 0.2-3 kDa (A) and 10-30 kDa (B) were added to the cream. Fat separation occured with more than l.5% addition of chitosan A, or 1.0% addition of chitosan B. Consistency of the cream appeared to increase when more than 2.5% of chitosan A or 1.5% of chitosan B was added to the whipping cream. Percent over-run of whipping cream decreased with addition of over 2.0% chitosan A or 1.5% chitosan B. Addition of chitosan A over 0.5% or chitosan B over 1% to the cream resulted in brown coloration. Microscopic pictures of the whipping cream showed that the size of fat micelles increased as the concentration of chitosan in the cream increased. Sensory acceptability of the cream with chitosan was comparable with that of control when less than 1.5% of chitosan A or 1% of chitosan B was added.
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