The Effect of Chitosan Oligosaccharides on the Structure and Shelf-Life of Whole-Millet Cakes
SSRN, ISSN: 1556-5068
2024
- 97Usage
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
Producing high-quality gluten-free whole-millet cakes is challenging for the food industry. This study investigated the effects of chitosan oligosaccharides (COS) on the structure and shelf-life of whole-millet cakes. The Fourier transform infrared spectroscopy and X-ray diffraction results indicated that hydrogen bonds formed between COS and millet starch reduced the relative crystallinity of whole-millet cakes. With increasing COS, the migration of free water in the system decreased, improving the water retention capacity. An appropriate concentration of COS improved the continuous structure of the gluten network and thus maintained the integrity of the internal structure of whole-millet cakes. At 0.8% COS, changes in the color, hardness, and springiness of whole-millet cakes, as well as moisture loss from them were minimal during storage. Additionally, COS addition extended their shelf-life by 3–6 days. In conclusion, COS can improve quality and storage stability of gluten-free foods.
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