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Effects of chitosan on the physicochemical properties, in vitro starch digestibility, antimicrobial potentials, and antioxidant activities of purple highland barley noodles

文献类型： 外文期刊

作者： Zhang, Yongzhu 1 ; Yin, Liqing 1 ; Rasheed, Hafiz Abdul 1 ; Xia, Xiudong 2 ; Tekliye, Mekonen 1 ; Li, Zhiyu 1 ; Li, Ji 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, 1 Weigang Rd, Nanjing 210095, Jiangsu, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing, Peoples R China

关键词： Natural additive; Hydrolysis; Non-digestible starch; Sensory attribute; Edible quality

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2020 年 132 卷

页码：

收录情况： SCI

摘要： Chitosan is a natural additive widely used in food processing due to its functional properties, but few messages are available about the direct effects of chitosan on the quality of purple highland barley noodles (PHBN). Samples with 0.25%-2% (w/w) of chitosan addition were assessed in this study. Results indicated that the texture and water-holding capacity (WHC) of PHBN were significantly increased by chitosan. The in vitro starch hydrolysis of PHBN was significantly inhibited by chitosan via converting digestible starch into non-digestible starch, thus resulting in a significant decrease in the glycemic index (GI) of PHBN. This effect of chitosan on starch hydrolysis showed in a dose-dependent manner. Moreover, the antimicrobial potentials, antioxidant activities, and sensory attributes of PHBN were also significantly enhanced by chitosan. Our findings strongly demonstrated that chitosan could not only significantly enhance the antimicrobial potentials of PHBN but also improve its edible quality.

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