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http://dx.doi.org/10.17642/jcc.23.4.1

Quality Characteristics and Antioxidant Activities of Black Rice Muffins Added with Chito-Oligosaccharide  

Park, Eo-Jin (Dept. of Hotel, Food Service and Culinary Art, Catholic Sangji College)
Publication Information
Journal of Chitin and Chitosan / v.23, no.4, 2018 , pp. 213-219 More about this Journal
Abstract
The purpose of this study was to investigate the quality characteristics and antioxidant activity of black rice muffins prepared with various concentrations of chito-oligosaccharide(0, 0.5, 1.0, 1.5, 2.0%). The the weight of the groups with chito-oligosaccharide was higher than that of the control group, but the height, volume, and specific volume of the groups with chito-oligosaccharide were lower than those of the control group. The moisture contents increased with the addition of chito-oligosaccharide. The pH decreased significantly with the addition of chito-oligosaccharide. The L value of Hunter's color decreased, but the a and b value increased significantly with the addition of chito-oligosaccharide. The muffin without the chito-oligosaccharide was the highest hardness. The textural properties revealed the cohesiveness, chewiness, and brittleness of groups with chito-oligosaccharide increased significantly with the addition of chito-oligosaccharide. Antioxidant activities of muffins increased as the amount of chito-oligosaccharide increased.
Keywords
Chito-oligosaccharide; Muffin; Black rice; Quality characteristics; Antioxidant activities;
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