z-logo
open-access-imgOpen Access
Addition of chitosan oligomers to improve bread texture
Author(s) -
Ema Hastarini,
Diah Lestari Ayudiarti
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/278/1/012034
Subject(s) - chitosan , oligomer , fourier transform infrared spectroscopy , food science , chemistry , materials science , texture (cosmology) , chemical engineering , polymer chemistry , nuclear chemistry , organic chemistry , artificial intelligence , computer science , engineering , image (mathematics)
This study aimed to characterize the bread products that was given additional chitosan oligomer from crustacean (shrimp) waste. The making of bread with the addition of chitosan oligomer was carried out with concentration treatment (0, 0.1%, 0.3% and 0.5%) and the test parameters were chemical, physical (functional groups of chitosan oligomers, hardness with texture profile analyzer, and appearance of bread texture improvement using SEM tools) and sensory (hedonic). The results of chemical content of white bread showed that of moisture content ranged from 28.50% to 31.48%, protein content of 8.75%-10.85%, fat content of 5.87%-7.6% and carbohydrate (by different) of 48.77% to 56.88%. Analysis of hydroxyl groups in chitosan oligomers using FTIR displayed an absorption at a wavelength of 1437.7 cm −1 . Based on the results of hardness testing, the greater the concentration of chitosan oligomer added, the lower the hardness value of the resulting bread would be, making the texture softer. The results of SEM analysis showed that the addition of chitosan oligomer expanded more perfectly, especially in the addition of chitosan oligomer treatment by 0.3%. The overall hedonic test results on the bread gave insight that the addition of chitosan oligomer treatment by 0.3% was the most preferred.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.
Having issues? You can contact us here