2019
DOI: 10.1002/cche.10180
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Change in textural properties, starch digestibility, and aroma of nonfried instant noodles by substitution of konjac glucomannan

Abstract: Background and objectives The physicochemical properties, starch digestibility, and aroma profile of nonfried instant noodles with various glucomannan contents (0%, 0.5%, 1%, and 2%) were investigated to evaluate the effects of glucomannan on overall quality. Findings The substitution of glucomannan did not induce significant changes in the cooking properties (such as cooking loss and rehydration) and microstructure of the nonfried instant noodles relative to those of the control. The springiness, gumminess, t… Show more

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Cited by 9 publications
(6 citation statements)
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“…However, for other noodles, the texture data were not consistent, and a two-way ANOVA shows an insignificant effect of the interaction effect of variety and porous starch addition ( Table 1 ). However, hardness values were increased in the noodles prepared from commercial and Zen varieties, which could result from a reinforced gluten network [ 43 ]. Adding the porous starch thus increased the firmness value of the noodles, making them harder [ 44 ].…”
Section: Resultsmentioning
confidence: 99%
“…However, for other noodles, the texture data were not consistent, and a two-way ANOVA shows an insignificant effect of the interaction effect of variety and porous starch addition ( Table 1 ). However, hardness values were increased in the noodles prepared from commercial and Zen varieties, which could result from a reinforced gluten network [ 43 ]. Adding the porous starch thus increased the firmness value of the noodles, making them harder [ 44 ].…”
Section: Resultsmentioning
confidence: 99%
“…Glucomannan can inhibit starch retrogradation because it acts as a physical barrier that prevents amylopectin chain linkages. (Charoenrein et al, 2011;Park et al, 2019) reported if the steaming process or the process of drying using hot air during production of instant noodles can cause strong interactions between dissolved amylose and glucomannan and this delays enzymatic digestion.…”
Section: Surface and Microstructurementioning
confidence: 99%
“…Yu et al [11] found that, compared with other dietary fiber components, KGM had a greater impact on the hardness of cooked noodles than green banana flour. Park et al [12] pointed out that with the increased content of KGM, the hardness of noodles decreased from 2726 g to 1850 g. He et al [13] stated that the hardness of steamed bread first declined and then rose with the increasing substitution of KGM. At a substitution level of 5% KGM, the TPA parameters changed dramatically.…”
Section: Introductionmentioning
confidence: 99%