부산대학교 도서관

Effects of chitosan oligosaccharide (COS) andhyriopsis cumingii polysaccharide (HCP) on the quality ofwheat flour and corresponding extruded flour productswere investigated in this work. The results showed thatboth COS and HCP are conducive to the improvement ofdough quality. Moreover, compared to control groupsamples, the moisture content, expansion ratio and oilabsorption rate of the samples were increased and thehardness were decreased with the addition of COS. Thesephenomena indicate the quality of extruded flour productsbecame better in the presence of COS as well. However,HCP has little or no effect on the quality of extruded flourproducts may be due to its degradation under high temperatureand pressure extrusion. COS with higher stabilityexhibited better improvement effects on the quality ofextruded flour products and showed a promising prospectfor application in extruded food industry.