Abstract
In this study, the impact of chitin derivatives such as chito-oligosaccharides (COS), oligo-chitosan (OC) and poly-chitosan (PC) was examined on their ability to enhance pre-cooked wet alkaline noodles (PWAN) quality and their antioxidant browning when added to flour prior to manufacture. It was found that all chitin derivatives could reduce the water migration rate and enhance the hardness and tensile properties of PWAN. Additionally, these chitin derivatives increased α-helical structure and decreased β-turns and random coils (unstructured) components resulting in a continuous and intact gluten network. They also showed good inhibition effects on microorganisms in PWAN. Adding the three chitin derivates increased the total phenol and total flavonoid content in PWAN. COS exhibited superior scavenging activity against DPPH radicals, iron ion reducing capacity and anti-superoxide anion, while PC was more resistant to ABTS radicals. This work can provide a basis for the quality amelioration and antioxidant browning of noodles.
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