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Effects of chitosan oligosaccharides on the quality of biscuits and cakes

BZ OLIGO

The effect of chitosan oligosaccharide on the quality of crisp biscuit: chitosan oligosaccharide can make the pores in the biscuit structure small and uniform, reduce the hardness and chewiness of the biscuit, beautify the color of the biscuit, and improve its edible quality. At the same time, the experiment found that during the storage process, the acid value, peroxide value and TBA value of the biscuit added with chitosan oligosaccharide were all lower than those without the addition of chitosan oligosaccharide, and the degree of reduction was proportional to the amount of chitosan oligosaccharide added. Combined with the results of sensory evaluation, it can be found that when the addition amount of chitosan oligosaccharide is 1%, it can not only increase the antioxidant property of the biscuit, but also have the best effect on the appearance, internal structure and edible quality of the biscuit.

The effect of chitosan oligosaccharide on the quality of sponge cake: chitosan oligosaccharide can reduce the specific gravity of the batter, increase the viscoelasticity of the batter, and make the size of the bubbles in the cake batter more uniform; the cake specific volume increases, and the hardness and chewiness decrease. At the same time, during the storage process, the experiment found that chitosan oligosaccharide has a significant inhibitory effect on the total number of colonies and mold in the cake. As a result, it can be known that adding 1% chitooligosaccharide can not only increase the antibacterial property of sponge cake, but also make the cake structure softer, refreshing and non-sticky, and improve its edible quality.

BZ Oligo mainly offer marine oligosaccharide standards and ingredients, containing alginate oligosaccharide, chitosan oligosaccharide, agar oligosaccharide and carrageenan oligosaccharide, which give business opportunities using these untapped oligosaccharides for biological applications targeting lab research, pharmacy, dietary supplement, sustainable agriculture and animal health. 

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