Effect of Chito-oligosaccharide on the Quality and Antioxidation of Dough and Crispy Biscuits

In this work, the different proportions (0~2.0%, wt%) of chito-oligosaccharides were added into the low gluten wheat flour to prepare the crisp cookie, and the variations of flour properties, dough rheological properties, crisp cookie quality and antioxidation during storage (35 ℃, 28 d) were also investiated to evaluate the potential application of chito-oligosaccharides in flour food. Results showed that the addition of chito-oligosaccharide extended the formation time and stability time of dough but reduced the water absorption, weakening degree, gluten strength and viscoelasticity. Moreover, from the texture measurement, the crisp cookies containing 1.5% chito-oligosaccharide diplayed the lowest hardness (9422.80 gf) and chewability (2816.95 gf), which was accordance to the result of crisp taste test. However, color of the samples was gradually deepened with the increasing chito-oligosaccharide. In the sensory experiment, when the addition amount was 1.0%, the texture characteristics of cookies were not significantly different from those with 1.5% (P>0.05), and the color was golden with the highest sensory score. Therefore, the cooky with 1.0% chito-oligosaccharide showed the overall higher acceptability of consumers than that of others. Remarkably, the acid value, peroxide value and malondialdehyde (TBA) of the cookies with chito-oligosaccharide were lower than those of control group (P<0.05) after the storage (35 ℃, 28 d) experiment. These results indicated that the addition of chito-oligosaccharide could effectively promote the quality of cooky and delay the oxidation rout of cookies during the storage period, it could be used for quality improvement of wheat products.