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<p style="text-align:justify"><span style="font-size:16px">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.</span></p>
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<p style="text-align:justify"><span style="font-size:16px"><strong>Marimuthu Manivannan<sup>*</sup></strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavram, Chennai, Tamil Nadu (600 051), India</em></span></p> <p style="text-align:justify"><span style="font-size:16px"><strong>Vignaesh Dhanabalan</strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavram, Chennai, Tamil Nadu (600 051), India</em></span></p> <p style="text-align:justify"><span style="font-size:16px"><strong>Vinothkumar L.</strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>Paraprofessional Institute of Fisheries Technology, TNJFU, Madhavram, Chennai, Tamil Nadu (600 051), India</em></span></p> <p style="text-align:justify"><span style="font-size:16px"><strong>Martin Xavier K. A.</strong></span></p> <p style="text-align:justify"><span style="font-size:16px"><em>ICAR- Central Institute of Fisheries Education, Mumbai, Maharashtra (400 061), India</em></span></p>
How to cite
<p style="text-align:justify"><span style="font-size:14px">Manivannan, M., Dhanabalan, V., Vinothkumar, L., Martin Xavier, K.A., 2021. Merits of Chitosan over Food Applications. <em>Biotica Research Today</em> 3(4), 270-272.</span></p>
Reference
<p style="text-align:justify"><span style="font-size:16px">Hauzoukim., Xavier, K.A., Kannuchamy, N., Balange, A., Gudipati, V., 2019. Development of enrobed fish products: improvement of functionality of coated materials by added aquatic polymers. <em>Journal of Food Process Engineering</em> 42(3), p.E12999.</span></p> <p style="text-align:justify"><span style="font-size:16px">Sansano, M., Castelló, M. L., Heredia, A., Andrés, A., 2017. Acrylamide formation and quality properties of chitosan based batter formulations. <em>Food Hydrocolloids</em> 66, 1-7.</span></p> <p style="text-align:justify"><span style="font-size:16px">Xavier, K. M., Kannuchamy, N., Balange, A. K., Chouksey, M. K., Gudipati, V., 2017. Functionality of chitosan in batter formulations for coating of fish sticks: Effect on physicochemical quality. <em>Carbohydrate Polymers</em> 169, 433-440.</span></p>
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