Var
ious studies on chitosan edible co
ating have been published but there are still very little work deals with the variation degree of deacetylation of chitosan. Therefore,the objective of this study was to study the effects of different DD and concentration of chitosan on weight loss
and vitamin C loss. Additionally, the addition of TEA emulsifier in the chitosan solution during coating process was also examined. Sensory analyses were conducted to monitor the changes in appearance color, aroma, and texture.