The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Chitosan Addition on the Shelf-Life of Bread

키토산이 식빵의 Shelf-Life에 미치는 영향

  • Published : 2004.12.01
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Abstract

키토산과 키토올리고당을 첨가한 식빵의 저장성을 조사하기 위하여 제빵시 키토산을 3%, 1%, 0.1%, 그리고 키토올리고당 1%를 첨가하여 저장 중 수분의 변화, pH의 변화, 미생물의 변화 등을 살펴보았다. 저장 중 수분의 변화는 첨가농도의 영향에 따라 저장기간이 경과할수록 수분이 감소하였는데, 그 폭은 대조구에 비해 완만하였다. 또 pH의 변화는 제빵 후 1일에는 키토산의 첨가량(3%, 1%, 0.1%)이 많을수록 pH가 높았으며, 저장 4일 이후부터 약간씩 낮아졌다. 그리고 키토올리고당 첨가구와 대조구는 처음부터 비교적 낮았으며 저장 기간에 따라 변화도 완만하였다. 그리고 생균수의 변화에 있어서는 키토산 0.1% 첨가구에서는 대조구에 비해 큰 차이가 없는 반면, 키토산 1%, 3% 첨가구에서는 농도에 따라 1∼2일 정도 생성이 늦었으며, 특히 키토올리고당 1%의 경우 3일 정도 느렸다. 또한 곰팡이 생성에 대한 육안 관찰에서도 대조구에서는 저장 3일째부터 곰팡이의 생성이 확인되었으나, 키토산 0.1% 첨가구에서는 4일째에 확인되었고, 키토산 1%와 3% 첨가구에서는 5일째에, 그리고 키토올리고당 1% 첨가구에서는 6일째에 관찰되었다. 이상의 결과를 종합해 볼 때 식빵 제조시 키토산 및 키토올리고당을 첨가할 경우 식빵의 shelf-life 연장에 효과가 있는 것으로 나타났다.

Keywords

References

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