Addition of chitosan oligomers to improve bread texture. (May 2019)

• Record Type: Journal Article
• Authors: Hastarini, E; Ayudiarti, D L
• Is Part Of: IOP conference series. Volume 278(2019)
• Publication Date: 2019-05
• Subjects: chitosan oligomer -- crustacea -- fresh bread -- texture profile; Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/278/1/012034
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: 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.