Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt

Abstract

Konjac glucomannan (KGM) has been reported to be beneficial to human health, as well as having potential functional properties as a fat replacer in dairy products. In this study, 0.5% KGM solution was added to prepare low-fat (LFKGM) and skimmed (SKKGM) yogurts, and their physicochemical properties were compared with those of full-fat yogurt control (FFC), low-fat yogurt control (LFC), and skimmed yogurt control (SKC). Properties and composition were determined and the microscopic structures of all yogurts were observed during storage at 4°C for 21d. Generally, addition of KGM to yogurts had no significant effect on composition, pH, and titratable acidity at each storage day. The LFKGM and SKKGM had higher whiteness, greenness, and yellowness hues compared with those of the LFC and SKC. The proteolysis of LFKGM and SKKGM was similar to that of FFC, whereas it was lower than in LFC and SKC after 14d of storage. Addition of KGM had no positive effects on the water-holding capacity, but led to a decrease in syneresis and spontaneous whey separation in LFKGM and SKKGM compared with those of LFC and SKC. The spontaneous whey separation of LFKGM was similar to that of FFC. Presence of KGM in skimmed yogurt affected textural characteristics, while having little effect on texture of low-fat yogurt. Additionally, LFKGM and SKKGM showed stronger and more stable gel structures than those of FFC, LFC, and SKC. Overall, no substantial changes were found in the characteristics for each yogurt during storage, except for pH and gel structures. Results indicated that KGM may be a good fat replacer to develop reduced-fat yogurts with desired characteristics.

Yield Evaluation of Selected Clones Apomictic Iles-Iles (Amorphophallus muelleri Blume) on Second Growing Period

“…for glucomannan production, a kind of low digestive and neutral carbohydrate that applicable to be used in food, beverage, pharmacy and other strategic industries (Haryani and Hargono, 2008;Sugiyama and Santosa, 2008;Keithley et al, 2013;Hananto et al, 2015;Dai et al, 2016;Yang et al, 2017). From 100 g dried chips, about 20-31 g pure glucomannan is obtained depend on extraction method (Dwiyono, 2014;Widjanarko and Suwasito, 2014).…”

Use of β-glucan from spent brewer's yeast as a thickener in skimmed yogurt: Physicochemical, textural, and structural properties related to sensory perception

“…Data were recorded using Texture Proc CT V1.3 Build 15 software (Brookfield Engineering Laboratories Inc.). Yogurt samples (200 g) were tested in 250-mL Corning polypropylene cone beakers (Sigma-Aldrich, St. Louis, MO) using the following compression test setting: target distance = 30.0 mm; trigger load = 10 g; test speed = 1.00 mm/s; return speed = 1.00 mm/s (Dai et al, 2016). The parameters determined were hardness, total work done, adhesive force, and adhesiveness.…”

“…Syneresis was measured using the drainage method used by Dai et al (2016). Approximately 25 g of yogurt sample was weighed on a 2-V folded filter paper (qualitative, catalog no.…”

“…As a result, food manufacturers are keen to identify ways to include these nondigestible food ingredients in their products (Lam and Cheung, 2013). A few attempts to introduce dietary fiber in dairy products have been documented and include konjac glucomannan (Dai et al, 2016), date fiber (Balthazar et al, 2016), chitosan (Seo et al, 2009), inulin (Balthazar et al, 2015), xylooligosaccharides (Ferrão et al, 2018), and galactooligosaccharides (Balthazar et al, 2015;Belsito et al, 2017). β-Glucans are a type of dietary fiber isolated from a variety of natural sources such as oats, yeast, bacteria, algae, barley, and mushrooms (Ahmad et al, 2012;Zhu et al, 2015).…”

Potential Use of Mixed Gels from Konjac Glucomannan and Native Starch for Encapsulation and Delivery of Aroma Compounds: A Review

“…Moreover, hydrocolloids are widely used in food formulations to mimic fat and compensate the physicochemical changes due to lipid reduction. Several studies have shown the effectiveness of KGM as fat replacer in the formulation of reduced‐fat products for applications such as meat products, sausages, low‐fat bologna, mayonnaise, and dairy products: low‐fat and skimmed yogurt, cheese …”