Effect of konjac glucomannan on physicochemical properties of quinoa and maize starches

Zhu, Fan; Zhang, Yu

doi:10.1002/cche.10188

Cited by 10 publications

(3 citation statements)

References 24 publications

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“…This result is consistent with some of the previous studies. [ 19,30 ] This can be explained by the fact that adding KGM to the starch paste increased its viscosity, which led to much greater shear forces being exerted on the swollen granules in the shear field. These effects resulted in the loss of starch granule integrity and caused a further disruption, thus increasing the breakdown value of the starch.…”

Section: Resultsmentioning

confidence: 99%

“…[ 14 ] In recent years, KGM has been widely used in starch‐based food products. Its addition to starches such as wheat, [ 15 ] potato, [ 16 ] corn, [ 17 ] rice, [ 18 ] and maize [ 19 ] are reported to have changed their rheological, textural, and physicochemical properties. It is also reported to have delayed the retrogradation of these starches.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Konjac Glucomannan on Gelatinization, Retrogradation, and Gelling Properties of Frozen Wheat Starch

Guo

Wang

Liu³

et al. 2020

Starch Stärke

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Konjac glucomannan (KGM), a neutral hydrocolloid, is an important food additive used in many European and Asian countries. In this study, the effects of KGM on the gelatinization and retrogradation of frozen wheat starch are investigated. The effect of the addition of KGM on the freeze‐thaw stability and the textural and rheological properties of the starch gel are also examined. It is found that while KGM significantly reduces the pasting temperature, it increases the pasting viscosity, breakdown value, and setback value of frozen starch. The retrogradation and syneresis of the starch gel are inhibited after the addition of KGM. This dramatically improves the freeze‐thaw stability of the starch gel. At the same time, the viscosity and fluidity of the starch gel are increased, and its pseudoplasticity is reduced due to the addition of KGM. After comparing with the control experiment, it is found that the hardness of the KGM added starch gel is reduced and reaches a minimum at 1.5% and 2.5% of KGM addition. Based on the evaluation of these parameters, it is established that KGM is very useful for improving the quality of frozen starch gel.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Konjac Glucomannan on Gelatinization, Retrogradation, and Gelling Properties of Frozen Wheat Starch

Guo

Wang

Liu³

et al. 2020

Starch Stärke

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show abstract

“…The application of glucomannan in the bakery product is limited to low concentrations, e.g., 1 -2% of the flour composition [8,15]. Recently, the interactions between various starch and a high concentration of glucomannan (5 -20%) have been studied [16,17]. However, limited study has been performed to evaluate the functional characteristics of composite flour containing PGM.…”

Section: Introductionmentioning

confidence: 99%

Functional characteristics of composite flour made from fermented cassava flour and soy protein concentrate containing porang glucomannan

Anggraeni

Triwitono

Lestari

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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In this study, the functional characteristics of composite flour from fermented cassava flour (FCF) and soy protein concentrate (SPC) containing porang glucomannan (PGM) were examined. The composite flour was made from FCF and SPC (9:1). PGM was added at 0, 4, 8, and 12 g in 100 g of composite flour. Wheat flour (WF) and FCF were also evaluated to study each ingredient’s effect. The functional characteristic studied included solvent retention capacity (SRC), oil binding capacity (OBC), emulsion properties, foaming properties, and least gelation concentration. SPC or PGM increased the SRC for water, sodium carbonate, and lactic acid. Adding PGM to the composite flour increased the OBC value. However, SPC slightly decreased the emulsion activity, and PGM decreased the emulsion activity completely. FCF did not have emulsion stability at all, and the presence of SPC or PGM could not improve the emulsion stability. The foam capacity of composite flour containing PGM at the level of 4 and 8 g in 100 g flour did not significantly (p<0.05) differ from that of wheat flour. PGM was able to keep the foam stability of the composite flour. These composite flours might be used to produce cookies.

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Impacts of Konjac Glucomannan on the Pasting, Texture, and Rheological Properties of Potato Starch with Different Heat–Moisture Treatments

Wu,

Tao,

Cheng

et al. 2024

Starch Stärke

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Few studies reported the impact of hydrocolloid addition on starches after heat moisture treatment (HMT). In this study, potato starch is modified by HMT under different moisture content (18–35%), and the impact of konjac glucomannan (KGM) addition on the pasting, gel texture, and rheological properties of potato starch after HMT are investigated. The results showed that after HMT, the granule structure of the starch is changed with higher heat stability, shown as higher pasting temperature and trough viscosity. The impact of KGM addition is similar on the potato starch before and after HMT, but the change extent of the latter is larger in most cases, such as decreased pasting temperature and gel hardness, increased peak viscosity, breakdown viscosity, and final viscosity. This indicated that KGM benefited the gelatinization behavior of HMT starch but might not enhance the retrogradation process. The intrinsic high viscosity of KGM in water resulted in a softer starch gel and also contributed to the enhanced shear stress of the mixture paste. Therefore, the impact of KGM on the HMT starch is more significant than the original starch, and this guided the use of HMT starch in the food industry with other hydrocolloid involvement.

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Effect of konjac glucomannan on physicochemical properties of quinoa and maize starches

Cited by 10 publications

References 24 publications

Effect of Konjac Glucomannan on Gelatinization, Retrogradation, and Gelling Properties of Frozen Wheat Starch

Effect of Konjac Glucomannan on Gelatinization, Retrogradation, and Gelling Properties of Frozen Wheat Starch

Functional characteristics of composite flour made from fermented cassava flour and soy protein concentrate containing porang glucomannan

Impacts of Konjac Glucomannan on the Pasting, Texture, and Rheological Properties of Potato Starch with Different Heat–Moisture Treatments

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