Abstract
Effects of chitosan oligosaccharide (COS) and hyriopsis cumingii polysaccharide (HCP) on the quality of wheat flour and corresponding extruded flour products were investigated in this work. The results showed that both COS and HCP are conducive to the improvement of dough quality. Moreover, compared to control group samples, the moisture content, expansion ratio and oil absorption rate of the samples were increased and the hardness were decreased with the addition of COS. These phenomena indicate the quality of extruded flour products became better in the presence of COS as well. However, HCP has little or no effect on the quality of extruded flour products may be due to its degradation under high temperature and pressure extrusion. COS with higher stability exhibited better improvement effects on the quality of extruded flour products and showed a promising prospect for application in extruded food industry.
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