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Fortification of puffed biscuits with chitin and crayfish shell: Effect on physicochemical property and starch digestion

文献类型： 外文期刊

作者： Bai, Chan 1 ; Zhu, Jiguo 1 ; Xiong, Guangquan 1 ; Wang, Wenqing 1 ; Wang, Juguang 1 ; Qiu, Liang 1 ; Zhang, Qingfang 3 ; Liao, Tao 1 ;

作者机构： 1.Hubei Acad Agr Sci, Inst Agro Prod Proc & Nucl Agr Technol, Wuhan, Peoples R China

2.Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agro Prod, Beijing, Peoples R China

3.Lanzhou Univ Technol, Sch Petrochem Sci, Lanzhou, Peoples R China

关键词： chitin; crayfish shell; biscuits; pasting; starch digestion; physicochemical

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：5.0； 五年影响因子：5.7 ）

ISSN： 2296-861X

年卷期： 2023 年 10 卷

页码：

收录情况： SCI

摘要： Chitin is a polysaccharide and possesses numerous beneficial properties such as nontoxicity, biodegradability and biocompatibility, which draws much attention to its applications in food. Crayfish shell is a source of chitin alongside an antioxidants and a potential source of beneficial dietary fiber. In this study, chitin (CH) and crayfish shell (CS) with different concentrations were used to study their impact on pasting characteristics of flour mixture (wheat flour and glutinous rice flour) and influence on physicochemical and starch digestion property of puffed biscuit. The Rapid Visco-Analyzer results showed that the viscosity of powder mixture was decreased with the ratio of CH and CS increased. CH resulted in lowest peak viscosity and breakdown values of mixed powder. It was indicated that increasing amounts of CH and CS led to significantly reduced moisture content, expansion ratio but raised density of biscuits. CH and CS inhibited starch digestion and promoted a remarkable increase (P < 0.05) of resistant starch (RS) content. The hydrolysis kinetic analysis suggested a decelerating influence of CH on the hydrolysis content with lower values of equilibrium hydrolysis percentage (C-infinity) while CS on hydrolysis rate with lower kinetic constant (K). The estimated glycemic index (eGI) of the CH (15-20%) samples were below 55. These results are of great significance in delaying starch digestion and provided a better choice in design of fried puffed snacks for special crowd with chronic diseases such as diabetes, cardiovascular disease, and obesity.

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