Merits of Chitosan over Food Applications
Marimuthu Manivannan*
Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavram, Chennai, Tamil Nadu (600 051), India
Vignaesh Dhanabalan
Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavram, Chennai, Tamil Nadu (600 051), India
Vinothkumar L.
Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavram, Chennai, Tamil Nadu (600 051), India
Martin Xavier K. A.
ICAR- Central Institute of Fisheries Education, Mumbai, Maharashtra (400 061), India
DOI: NIL
Keywords: Chitosan, Hydrocolloid, Oil uptake, Starch retrogradation
Abstract
Nowadays food habits of peoples highly heading towards modern foods which leads to various health problems such as obesity, diabetes, cholesterol and coronary heart diseases. Using of hydrocolloids as an ingredient in food making, it is possible to reduce the above mentioned health risks. One among the hydrocolloid is chitosan which exhibits various food applications. It is having antioxidant activity, antimicrobial activity, anti retrogradation capability and act as a dietary fiber. Above all, the chitosan addition helps in reduction of oil uptake of fried food products. This results in improved food quality as well as reduced health risks which are attributed by more oil containing food consumption. So it has been cleared that addition of chitosan in food improves its quality and safety.
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Reference
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