The effects of chitosan oligosaccharides on the structure and shelf-life of whole-millet cakes.

The production of high-quality gluten-free whole-millet cakes presents significant challenges to the food industry. This research examined the impact of chitosan oligosaccharides (COS) on the structural properties and shelf life of whole-millet cakes. Fourier transform infrared spectroscopy and X-ray diffraction analyses revealed that hydrogen bonding between COS and millet starch reduced the relative crystallinity of the cakes. Increased concentrations of COS were associated with a reduction in free water migration within the system, thereby enhancing water retention capacity. A suitable concentration of COS contributed to a more continuous protein network structure, preserving the internal integrity of the cakes. At a COS concentration of 0.8 %, minimal changes were observed in color, hardness, springiness, and moisture loss during storage. Furthermore, the incorporation of COS extended the shelf-life of the cakes by 3-6 days. These findings suggest that COS enhances the quality and storage stability of gluten-free food products.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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