Flavor-Related Applications of Chitin and Chitosan in Foods: Effect of Structure and Properties on the Efficacy

Wang, Shang-Ta; Tsai, Ching‐Chih; Shih, Margaret; Tsai, Min-Lang

doi:10.1007/12_2021_90

Cited by 7 publications

(2 citation statements)

References 92 publications

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“…Flavor; the attributes of the flavor of sorghum products are very distinctive, and this requires understanding from consumers that sorghum is different from other products. The quality of food products, one of which is determined by the parameters of the aroma of the food, where is influenced by the substances contained in the sorghum product (Wang et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Attributes Of Sorghum Products: "Nasi Bakar and Nasi Bento" Which Affect Consumers among High School

Noerhartati

Puspitasari

Wedowati

2022

scj

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Understanding consumer product attributes can provide a competitive assessment, exceptionally high school students as young consumers. This study uses a descriptive qualitative approach to obtain broad and in-depth information related to the research objectives. Collecting data using observation, interview, and documentation techniques. Sources of data in this study were 105 high school students on sorghum products: "Nasi Bakar and Nasi Bento" The results showed that 1) the parameters of taste, color, appearance, packaging, and nutritional content were important attributes; 2) consumers value the hierarchical importance of various food attributes; 3) attributes of sorghum products: "Nasi Bakar and Nasi Bento" that affect high school students as young consumers; 4) attributes of a product play an important role as a medium to convey product value to consumers.

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Section: Resultsmentioning

confidence: 99%

Attributes Of Sorghum Products: "Nasi Bakar and Nasi Bento" Which Affect Consumers among High School

Noerhartati

Puspitasari

Wedowati

2022

scj

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“…Similarly to this, Ghoshal & Mehta, (2019) found that as chitosan levels grew from 0.1 to 2% w/w, bread's sensory scores decreased. Since chitin and chitosan are known to have inherent astringency (Luck et al, 2015 andWang et al, 2021) it could be possible that the hedonic ratings of cookies in this study may have declined as the WSC increased.…”

Section: Hedonic Scoresmentioning

confidence: 98%

Water Soluble Chitosan from Green Mussel (Perna viridis) Shells and Its Use As Fat-Absorber In Cookies

Permadi

Afifah²,

Apriani³

et al. 2022

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Green mussel chitin can be converted by H2O2 into water-soluble chitosan (WSC). This can subsequently be utilized for a variety of different purposes, such as a fat binder. This study examines how different H2O2 concentrations (13, 21.5, and 30%) affected the properties of WSC (yield, moisture content, ash content, degree of deacetylation, and solubility in water and acid). Moreover as well as how WSC (8%, 9%, and 10%) affected the hedonic scores, proximate composition, and fat binding capacity of weight-loss cookies. A single factor Completely Randomized Design and single-factor ANOVA were used to analyze the data, followed by Duncan’s additional testing as necessary. The results showed that water-soluble chitosan was impacted by H2O2 concentration in that its yield and ash content decreased, its color changed to a brownish, and its solubility in acid and moisture content all increased. According to De Garmo’s Effectiveness Index Test, 30% H2O2 concentration resulted in the best WSC. The addition of WSC did not affect the hedonic quality, protein, moisture, or carbohydrate contents of the cookies, but it did have an impact on the ash and fat contents. The ability of all cookie samples in all treatments to bind fat in liquified butter and peanut oil validates the use of cookies containing WSC in body weight loss research.

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Hydrogels based on seafood chitin: From extraction to the development

Zhang,

Mohd Said,

Jing

2023

International Journal of Biological Macromolecules

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Flavor-Related Applications of Chitin and Chitosan in Foods: Effect of Structure and Properties on the Efficacy

Cited by 7 publications

References 92 publications

Attributes Of Sorghum Products: "Nasi Bakar and Nasi Bento" Which Affect Consumers among High School

Attributes Of Sorghum Products: "Nasi Bakar and Nasi Bento" Which Affect Consumers among High School

Water Soluble Chitosan from Green Mussel (Perna viridis) Shells and Its Use As Fat-Absorber In Cookies

Hydrogels based on seafood chitin: From extraction to the development

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