Effects of chitosan on enhancing the shelf life of fresh rice noodle | |
| Author | Rungnapa Kallapruek |
| Call Number | AIT Thesis no.FB-10-15 |
| Subject(s) | Chitosan Noodles |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-10-15 |
| Abstract | The study investigated the effect of types and concentrations of chitosan on enhancing the shelf life of fresh rice noodle. Two d ifferent types of commercial chitosans (SAP Chitosan obtained from Sinudom Agriculture Product Ltd., Thailand and analytical grade Fluka Chitosan obtained from Fluka BioChemika) were added in the fresh rice noodle preparation and evaluated for shelf life s tability. The SAP chitosan was selected to study the effects of concentration. The shelf life of fresh rice noodle without chitosan treatment was less than 24 hours whereas the shelf life increased with the increased concentration of chitosan. The SAP Chi tosan (0.75% w/v) had the longest shelf life. Modified chitosan by dissolving in three different organic acids such as acetic acid, lactic acid, and citric acid were also investigated. The shelf life of fresh rice noodle with 0.75% SAP Chitosan dissolved i n lactic acid and citric acid were two days while the fresh rice noodle with chitosan dissolved in acetic acid had 4 days of shelf life. Then fresh rice noodle with 0.75% SAP Chitosan dissolved in acetic acid were compared with fresh rice noodle with 1000 ppm of benzoic acid. The fresh rice noodle with chitosan had longer shelf life than fresh rice noodle for 4 days. The shelf life of fresh rice noodle with benzoic acid was even less than 24 hours same as the fresh rice noodle without preservative. The sens ory evaluation of fresh rice noodle was conducted without preservative, with chitosan, and with benzoic acid. The preferences of any attribute of fresh rice noodle without preservative and with benzoic acid were not different but preference of odor and ove rall acceptability of fresh rice noodle with 0.75% SAP Chitosan dissolved in acetic acid was lower than fresh rice noodle without preservative and with benzoic acid. |
| Year | 2010 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-10-15 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Rakshit, Sudip Kumar; |
| Scholarship Donor(s) | RTG Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2010 |