天堂网亚洲,天天操天天搞,91视频高清,菠萝蜜视频在线观看入口,美女视频性感美女视频,95丝袜美女视频国产,超高清美女视频图片

ChemicalBook >> journal list >> Food Chemistry >>article
Food Chemistry

Food Chemistry

IF: 8.5
Download PDF

The effects of chitosan oligosaccharides on the structure and shelf-life of whole-millet cakes

Published:27 November 2024 DOI: 10.1016/j.foodchem.2024.142267
Yiqing Zhu, Luman Sang, Qun Shen

Abstract

The production of high-quality gluten-free whole-millet cakes presents significant challenges to the food industry. This research examined the impact of chitosan oligosaccharides (COS) on the structural properties and shelf life of whole-millet cakes. Fourier transform infrared spectroscopy and X-ray diffraction analyses revealed that hydrogen bonding between COS and millet starch reduced the relative crystallinity of the cakes. Increased concentrations of COS were associated with a reduction in free water migration within the system, thereby enhancing water retention capacity. A suitable concentration of COS contributed to a more continuous protein network structure, preserving the internal integrity of the cakes. At a COS concentration of 0.8?%, minimal changes were observed in color, hardness, springiness, and moisture loss during storage. Furthermore, the incorporation of COS extended the shelf-life of the cakes by 3–6?days. These findings suggest that COS enhances the quality and storage stability of gluten-free food products.

Substances (1)

Materials
Procduct Name CAS Molecular Formula Supplier Price
Soybean oil 8001-22-7 NULL 226 suppliers $39.70-$2696.20

Similar articles

IF:0.8

Study on the Effect of Xylitol and Maltitol as Alternative Sweeteners in Sponge Cakes

Current Nutrition & Food Science F. Javanmardi,?Mir-Michael Mousavi,etc Published: 27 April 2020
IF:6.7

Oxytocin: The great facilitator of life

Progress in Neurobiology Heon-Jin Lee , Abbe H. Macbeth ,etc Published: 1 June 2009