Effects of Starch Addition on KGM Sol’s Pasting, Rheological Properties, and Gel Texture
Liling Deng,
Yan Li,
Geng Zhong
et al.
Abstract:Konjac tofu is an irreversible gel formed by removing the acetyl group from konjac glucomannan (KGM) through alkaline heating. This type of food is low in calories, filling, and healthy, making it popular in the market. However, pure konjac tofu has a hard texture and lacks flavor when heated. To improve its taste and appearance, the effects of three varieties of native starch, including corn starch (CS), Canna edulis Ker starch (CKS), and potato starch (PS), on the formation of pasting and rheological propert… Show more
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