Academic literature on the topic 'Konjac flour'
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Journal articles on the topic "Konjac flour"
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Jiang, Yongli, Yimeng Zhao, Danfeng Wang, and Yun Deng. "Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers." Journal of Food Quality 2018 (November 21, 2018): 1–11. http://dx.doi.org/10.1155/2018/4931202.
Full textAbstract:
To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identified containing 17.5 g of potato flour, 8.5 g of okara flour, and 1.2 g of konjac flour per 100 g of blend flour, which resulted in a higher synthetic evaluation index value (0.71 compared with 0.68 for wheat flour). The qualities of the optimized flour dumpling wrappers were compared with those of wheat flour dumpling wrappers to verify the practicality of the optimized flour. The results showed that the optimized flour showed better comprehensive qualities, especially regarding DFC (9.59%, fourfold higher than that of wheat flour) and AA. Furthermore, the predicted glycemic index (GI) of the optimized flour (74.93%) was lower than that of the wheat flour (81.47%). Overall, the addition of potato, okara, and konjac flours can significantly (P<0.05) improve DFC, AA, and digestibility of wheat flour. The optimized flour not only maintains excellent dumpling wrapper quality but also increases the utilization of potato and okara flours, which has great potential for industrial applications.
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Nissa, Choirun, and Indah Juliana Madjid. "Potensi glukomanan pada tepung porang sebagai agen anti-obesitas pada tikus dengan induksi diet tinggi lemak." Jurnal Gizi Klinik Indonesia 13, no. 1 (July 30, 2016): 1. http://dx.doi.org/10.22146/ijcn.22751.
Full textAbstract:
Background: Epidemiological studies indicate that the global prevalence of obesity has increased. Glucomannan is a water-soluble, non-starch polysaccharide, known as soluble fiber. Glucomannan has the ability to lower blood cholesterol levels and blood glucose levels, weight loss and affects the activity of intestinal and immune system function.Objective: The purpose of this study was to determine the effect of glucomannan derived from konjac flour as antiobesity agent on body weight and food intake in rats induced by high-fat diet.Method: Research was conducted in the Pharmacology Laboratory, Faculty of Medicine, University of Brawijaya. This study uses a true experimental research design. Animals were divided into six groups, normal group, normal + konjac flour, obese group, obese group + konjac flour 100 mg/kg body weight, obese group + konjac flour 200 mg/kg body weight, obese group + konjac flour 400 mg/kg.Results: Based on One-way ANOVA test, there is a significant difference (p: 0.000) on body weight after konjac flour treatment in all groups. Based on the Kruskal-Wallis test, there is a difference in food intake in various groups (p = 0.000).Conclusion: It can be concluded that glucomannan derived from konjac flour can decrease body weight and food intake in rats induced by high-fat diet.
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Li, Jian, Xun Zhang Yu, and Kai Zhang. "Absorptive and Biodegraded Polyurethane Foamed Urea." Advanced Materials Research 152-153 (October 2010): 131–35. http://dx.doi.org/10.4028/www.scientific.net/amr.152-153.131.
Full textAbstract:
In this article, konjac flour, super absorptive resin and pellet urea were added into flexible polyurethane foamed plastic with polyether polyol and isocyanate as the raw materials by a new water-foamed technology to manufacture a kind of absorptive and biodegraded polyurethane foamed fertilizer. Polyurethane foam was used as a carrier material and konjac flour was used as a biodegradable agent. The results showed that the slow-release velocity of urea could be controlled by regulating the densities of polyurethane foams, the content of konjac flour and super absorptive resin. The carrier material could be degraded konjac flour by naturally.
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Laignier, Fernanda, Rita de Cássia Coelho de Almeida Akutsu, Iriani Rodrigues Maldonade, Maria Teresa Bertoldo Pacheco, Vera Sônia Nunes Silva, Marcio Antônio Mendonça, Renata Puppin Zandonadi, António Raposo, and Raquel Braz Assunção Botelho. "Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread." Foods 10, no. 6 (May 27, 2021): 1206. http://dx.doi.org/10.3390/foods10061206.
Full textAbstract:
The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods. Protein varied from 2.95% to 4.94%, the energy value from 347.93 to 133.55 kcal/100 g, dietary fiber from 8.19 to 17.90%, and resistant starch from 0.67% to 0.75% on wet basis. The addition of konjac flour positively influenced the specific volume. Higher concentrations of konjac flour in the formulations led to lower calories of the bread due to the significant addition of water to the dough. The bread samples with konjac showed high fiber content due to the composition of the flour. They had lower levels of carbohydrates, which can positively influence the glycemic index. Konjac flour provided dough mold, growth, and better texture for gluten-free bread. The best formulations were prepared in concentrations up to 37.5% konjac. The 50% konjac bread showed slightly reduced specific volume and pale color.
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Kumoro, Andri Cahyo, Diah Susetyo Retnowati, and Ratnawati Ratnawati. "Kinetics of Starch Degradation during Extrusion Cooking of Steady State Flow Konjac (Amorphophallus oncophyllus) Tuber Flour in a Single Screw Extruder." Bulletin of Chemical Reaction Engineering & Catalysis 15, no. 2 (July 20, 2020): 591–602. http://dx.doi.org/10.9767/bcrec.15.2.8125.591-602.
Full textAbstract:
The presence of glucomannan in Konjac (Amorphophallus oncophyllus) tuber flour has promoted its various applications, especially in the food, drink, drug delivery and cosmetics. Starch is the main impurity of Konjac tuber flour. Although the common wet refining method may result in a high purity Konjac tuber flour, it is very tedious, time consuming and costly. This research aimed to study the kinetics of starch degradation in the extrusion cooking process of dry refining method to produce high quality Konjac tuber flour. In this research, Konjac tuber flour with 20% (w/w) moisture was extruded in a single screw extruder by varying screw speeds (50, 75, 100, 125, 150 and 175 rpm) and barrel temperatures (353, 373, 393, 413 and 433 K). The results showed that the starch extrusion cooking obeys the first reaction order. The reaction rate constant could be satisfactorily fitted by Arrhenius correlation with total activation energy of 6191 J.mol−1 and pre-exponential factor of 2.8728×10−1 s−1. Accordingly, thermal degradation was found to be the primary cause of starch degradation, which shared more than 99% of the energy used for starch degradation. Based on mass Biot number and Thiele modulus evaluations, chemical reaction was the controlling mechanism of the process. The results of this research offer potential application in Konjac tuber flour refining process to obtain high quality flour product. Copyright © 2020 BCREC Group. All rights reserved
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Laignier, Fernanda, Rita de Cássia de Almeida Akutsu, Bernardo Romão de Lima, Renata Puppin Zandonadi, António Raposo, Ariana Saraiva, and Raquel Braz Assunção Botelho. "Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread." Foods 11, no. 10 (May 10, 2022): 1379. http://dx.doi.org/10.3390/foods11101379.
Full textAbstract:
This study aimed to evaluate the sensory profile of gluten-free bread with Amorphophallus konjac (AK) flour in different concentrations. This experimental study is divided into three steps: preparation of the gluten-free bread formulations, sensory analysis, and statistical analysis. The addition of Konjac flour in a gluten-free bread formulation was tested in different proportions, 12.5%, 25%, 37.5%, and 50% of the flour content. The checking all-that-apply (CATA) was conducted with 110 panelists; among these, 43 were consumers of gluten-free bread. Sensory analysis was conducted using a 9-point hedonic scale for color, aroma, texture, flavor, appearance, and overall acceptability. The AK flour influenced the sensory characteristics of gluten-free bread. Bread with characteristics closer to those found in bread with gluten was the one with 12.5% of konjac flour for both the acceptability analysis as the attributes raised through a detailed CATA map. The control sample is located next to features like dry appearance, dry texture and grainy, dark color, and salty. Therefore, 12.5% AK gluten-free bread is closer to the characteristics of the control sample, such as light crust color, light crumb color, soft and moist texture, cohesion, and brightness. The bread with the highest percentage of overall consumer acceptance was 12.5% konjac with 93% and 96% acceptance among consumers and non-consumers of gluten-free bread, respectively.
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Herawati, H., and E. Kamsiati. "The Characteristics of Low Sugar Jelly Made From Porang Flour and Agar." IOP Conference Series: Earth and Environmental Science 1024, no. 1 (May 1, 2022): 012019. http://dx.doi.org/10.1088/1755-1315/1024/1/012019.
Full textAbstract:
Abstract Jelly is a food product with a chewy and soft texture, so widely used as a dessert ingredient and a mixture in drinks. Jelly could be produced from konjac or glucomannan flour that is formulated with other additives to give the desired texture. The objective of this study was to determine the optimum proportion of porang flour as a gelling agent in producing jelly powder and to determine the effect of adding low-calorie sweeteners on the characteristics of the product. The study was arranged in a completely randomized design. The formulations to be carried out in the first stage are: konjac: agar (60:40); porang flour : agar (40:60); konjac: agar: guar gum (40:40:20); konjac: agar: guar gum (40:30:30); konjac: guar gum (40:60) and commercial product. The potential formula from the previous stage were optimized to get the optimum formula of porang jelly powder. The optimum formula then mixes with low-calorie sweetener, i.e stevia; sorbitol-erythritol-steviol glycoside mix that compared with sucrose. The results showed that the proportion of porang flour: agar (40:60) produced jelly with the optimum texture characteristics and the lowest syneresis. The use of stevia increases the texture characteristics and decreases the syneresis of jelly. The sugar total of jelly powder was quite low, namely 9.5 g for 100 g jelly powder, which is equivalent to 0.18% w/v of jelly.
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Witoyo, Jatmiko Eko, Bambang Dwi Argo, Sudarminto Setyo Yuwono, and Simon Bambang Widjanarko. "A pilot plant scale of Yellow Konjac (Amorphophallus muelleri Blume) flour production by a centrifugal mill using response surface methodology." Potravinarstvo Slovak Journal of Food Sciences 15 (March 28, 2021): 199–209. http://dx.doi.org/10.5219/1455.
Full textAbstract:
This study aimed at investigating the effects of polishing conditions on the physicochemical properties of polished yellow konjac flour (PYKF) with a centrifugal mill using Central Composite Design-Response Surface Methodology (CCD-RSM). Micro-mill milled yellow konjac flour (MMYKF) mass and polishing cycles were the independent variables, with four observed responses (calcium oxalate, viscosity, degree of whiteness (DoW), and glucomannan). The lower limit (-1) and upper limit (+1) for MMYKF mass in this study are 10 and 15 kg, respectively, while the -1 and +1 for the polishing cycle are three times, and seven times, respectively. The optimum prediction occurred at 10 kg of MMYKF mass and six times the polishing cycle with the following characteristics: 0.52 ±0.00% w.b. calcium oxalate, 20362.00 ±16.00 cP viscosity, 62.22 ±0.01 DoW, and 69.43 ±0.02% d.b. glucomannan content, which agreed with the verification data with p-value >0.05 for all observed responses using the paired T-test. Polishing using a centrifugal mill is feasible and promises to be scaled up to industrial scale for yellow konjac flour polishing before the wet extraction process.
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Luo, Yang, Ai Xia Lu, and Xue Gang Luo. "Preparation of Konjac Glucomannan/Tannin/Rice Flour Crosslinked Films." Advanced Materials Research 287-290 (July 2011): 1827–31. http://dx.doi.org/10.4028/www.scientific.net/amr.287-290.1827.
Full textAbstract:
The konjac glucomannan/tannin/rice flour crosslinked films were synthesed. The effects of reaction time, the amount of rice flour, glycerol, sodium hydroxide and crosslinked agent on the synthesis of the films were investigated. Breaking elongation, tensile strength and adsorption capacity were tested to search the optimum conditions of films preparation. The results showed that the optimum conditions of films preparation were reaction time of 1 hour, rice flour of 2g, glycerol of 3mL, sodium hydroxide of 4mL, crosslinked agent of 3mL.
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Werley, Michael S., Heather Burleigh-Flayer, Everett A. Mount, and Lois A. Kotkoskie. "Respiratory sensitization to konjac flour in guinea pigs." Toxicology 124, no. 2 (December 1997): 115–24. http://dx.doi.org/10.1016/s0300-483x(97)00142-x.
Full textDissertations / Theses on the topic "Konjac flour"
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Su, Hui-Jen, and 蘇慧貞. "Factors influencing the physical properties of konjac flours and konjac flour-starch mixtures." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/78583570870408705551.
Full textAbstract:
碩士靜宜大學
食品營養研究所
90
The purpose of this study was to investigate the variations in chemical compositions, physical properties, and gelation behaviors of various konjac flours, in order to elucidate the potential physicochemical relationships of konjac flours. Effects of various salts and starches on the physical properties of konjac samples were also examined. Generally, the yields of hot-water-soluble gums from five konjac flours increased with increasing extraction temperatures and diversified greatly with konjac variety (3265%). The obtained extracts possessed total starch contents of 1.0-2.2%, potassium-rich ashes, similar acetyl contents indicated by FTIR transmittance ratios of signals 1720 to 2860 cm1 (T1720/T2860 ratio) and uronic acid contents less than 1.7%. During gelation, the storage (G) and loss (G) moduli of five konjac flour solutions (1.5%, w/v) were similar and exhibited typically rheological characteristics of weak gels or non-gelling, concentrated solutions. The exponents (n) of relations between G and gum concentration (G 异 Cn) were in the range of 1.02.8 for the 70oC extracts, simiilar to those of 90oC ones (n = 1.12.5). The addition of 0.2% (w/v) Na2CO3 solutions resulted in the formation of self-sustained gels for only parts of refined konjac flours at 1.0 wt%. For 1.04.0 wt% refined konjac flours, the elasticity, cohesiveness, chewiness, guminess and hardness of the gels, which were induced by the presence of 0.2% (w/v) NaOH, KOH, Ca(OH)2, Na2CO3, CaCO3 and Na3PO4 salts, increased with the increments in either flour or salt concentration. The increasing effects on the above textural parameters were notable for the hydroxides the most and the phosphate the least. The results of rapid viscosity analysis on konjac flour/starch mixtures showed that the effectiveness of increasing the rapid viscosities of the mixtures by cassava starch was the greatest among the non-rice starches examined. And, Tainung Sen 19 (TNuS19) starch showed the most notable effects on increasing peak and final viscosities among the mixtures containing rice starches. The results of differential scanning calorimetry measurements indicated that the addition of 1.0 wt% konjac flours appeared to increase the gelatinization temperatures, narrow the gelatinization temperature ranges but insignificantly influence the gelatinization enthalpy changes of the starches examined. Dynamic rheological measurements further suggested that, in contrast to pure starch systems, the presence of konjac flours decreased the G and G values during heating of non-waxy starches, but contrary effects were observed in the case of waxy starches.
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Chung, Wei-Hsien, and 鍾委憲. "A study of cooking extrusion of konjac flour/rice flour." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/84305431678256655503.
Full textAbstract:
碩士國立屏東科技大學
食品科學系所
103
Rice is the main food in our country. People’s diet habit have been changed by western-instant food like hamburger and fries in recent years, so the consumption of rice have decreased year by year. The main component of dried konjac is glucomannan. It cannot be digested by human being, so it is regarded as a kind of dietary fiber. Extrusion processing can widely use in cooking, formation, mix and texturize, and it has such advantage like low cost and high efficiency. The purpose of this study is to develop a extruded rice analogue product by the extrusion processing of rice flour added with different konjac flour proportion (0, 5 and 10%) and different extrusion processing variables (Die temperature 50℃/70℃, 60℃/80℃ and 70℃/90℃ ; Screw speed is 50, 60 and 70rpm), then investigate the effect of physiochemical properties. The results show that the L-value of konjac rice have no significant differences between each groups in the condition of different konjac proportion, screw speed and barrel temperature. When the extrusion condition were 0% konjac, screw speed 60rpm, barrel temperature 60℃/80℃, and 10% konjac, screw speed 50rpm, barrel temperature 70℃/90℃, respectively, the a-value would be positive and other group would be negative. The b-value would be increased as the barrel temperature increases. The water solubility index, water absorption index and the degree of gelatinization would be increased as the screw speed and barrel temperature increase. Furthermore, there were the highest swelling power 10.53 under the extrusion condition of 5% konjac flour, screw speed 50rpm and barrel temperature 70℃/90℃. For the texture profile analysis, the hardness would be increased as the barrel temperature increase, conversely, the gumminess and chewiness would be decreased as the barrel temperature increase.
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Aprianita, Aprianita. "Assessment of underutilized starchy roots and tubers for their applications in the food industry." Thesis, 2010. https://vuir.vu.edu.au/15496/.
Full textAbstract:
Physicochemical properties of flours and starches isolated from tubers and roots commercially available in Australia and traditionally produced in Indonesia were investigated in this study. The results showed that these flours and starches may be utilized in certain food applications. Raw starchy materials from Australia included taro, yam, and sweet potato. Due to its narrow particle size distribution (1-64 μm), taro flour would be better suited in applications which require improved binding and reduced breakability. The paste of sweet potato flour and starch had higher clarity compared to those of yam and taro. All flours and starches showed variable pasting behavior.
In general, all starch samples had higher viscosity than that of flour samples. Taro flour had the highest viscosity among other flour samples. Yam flour and starch were more
stable against heat and mechanical treatments. An apparent shear thinning behavior was observed from the extracted mucilage. Concentration dependant flow behavior of all
mucilage samples was successfully fitted by the (Ostwald) Power Law, Hershel Buckley, and Casson models.
Meanwhile, flours and starches isolated from tubers and roots grown in Indonesia also had properties suitable for certain food applications. Compared to other flour samples,
cassava and canna flours contained the highest amount of total starch (TS). Taro starch had the lowest amount of TS among other starch samples with 75.44%. The highest amount of amylose was observed from yam and canna flours (25.24 and 23.19%, respectively). Among starch samples, canna starch contained the highest amylose content (30.38%), while taro had the lowest (7.64%). In terms of protein content, arrowroot flour had the highest amount (7.70%), in contrast to cassava flour which had the lowest (1.51%). Compared to other flours, canna and konjac flour were the most slowly digested which indicated by their high amount of
resistant starch (RS). Canna starch had the highest swelling power and viscosity than other starches and flours. The clearest paste was observed from cassava flour and starch as opposed to konjac starch which was the most opaque paste.
Subsequently, physicochemical properties of composite flours made of wheat flours at different protein contents (low and high protein contents) and canna or konjac flours at different level substitution (0, 25, 50, 75, and 100%) were prepared and analyzed.
Compared to that of wheat flour alone, the increasing level of canna flour from 0-100% significantly increased the amount of RS but decreased protein content of wheat-canna
composite flours. This substitution did not alter the TS, amylose, and amylopectin contents of these mixtures. Changes of physicochemical properties were also observed
in wheat-konjac composite flours. The increasing amount of konjac flour decreased the TS, amylose, amylopectin, and protein content of the mixtures. Substitution of wheat
flour with 75% of canna or konjac flours in HPWC (High Protein Wheat-Canna), HPWK (High Protein Wheat-Konjac), and LPWK (Low Protein Wheat-Konjac) increased the swelling power of these mixtures at 80 and 90◦C. In general, substitution of wheat flour with up to 50% of canna or konjac flours significantly decreased viscosity of composite flours. Further increase of canna or konjac flours did not cause any other observable decline. In addition, the substitution of wheat flour with canna or
konjac flours increased the gelatinization temperature of all composite flours.
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Lin, Horng-Chorng, and 林鴻崇. "Effect Addition Amount of Konjac Flour and Gel on Properties of Wet Chinese Noodles." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/72797693444996795547.
Full textAbstract:
碩士大葉大學
食品工程研究所
89
To find the most appropriate food-processing condition﹐the aim of this research is emphasized on the influences made by Konjac formation and the addition amount on cooking uncooked wet chinese noodles and cooked ones﹐TPA（ture profile analysis） texture and sensory test﹒Food-processing condition include︰pH value、moisture content、L、a、b value、cooking weight gain 、cooking loss and cooking volume gain﹒ TPA texture include：adhesiveness、hardness、gumminess、chewiness and cohesiveness﹒ The following are the research results：（1）The Moisture content of each group of uncooked noodles rises in proportion as the increase of Konjac ingredient﹐and so is cooking weight gain of each Konjac flour group﹒（2）With the increase of Konjac ingredient﹐the cooking weight gain rate of each Konjac gel group goes down﹒（3）With the increase of Konjac ingredient﹐the cooking loss of Konjac flour group and Konjac gel group goes down﹒（4）The pH value of uncooked noodles goes down while that of the cooked noodles the rises﹒（5）The L and b value of Konjac flour group and Konjac gel group go down in proportion as the increase of ingredient﹐while A value of Konjac flour group and Konjac gel group rise﹒The yellow color of cooked noodles goes down﹐whose color is close to red and blue﹒ After TPA ﹐the conclusion is made as follows：（1）In proportion as the increase of Konjac ingredient﹐the adhesiveness of Konjac flour group and Konjac gel group rise﹒（2）The hardness﹐gumminess and chewiness of each Konjac gel group rise﹐while hardness、gumminess and chewiness of Konjac flour group go down﹒（3）The Cohesiveness of Konjac flour group and Konjac gel group are lower than that of controlled traditional noodles﹒ After sensory test﹐the most acceptable group are：Konjac gel group：5﹪and 10﹪and Konjac flour group 3﹪﹒And Konjac flour group 3﹪is beloved by all the judges﹒
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Li, Chia-Yi, and 李佳憶. "Feasibility of identifying food polysaccharides and their mixtures with konjac flour by multiple physicochemical parameters." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/44364200445901357496.
Full textAbstract:
碩士靜宜大學
食品營養研究所
91
The purpose of this study was to investigate the colorimetric property during chemical analysis, functional group signals by FTIR of pure polysaccharides and their mixtures with konjac flour. A flow chart for fractionating and identifying the konjac flour in the polysaccharide mixtures as well as their rheological classification were also established. In the colorimetric analysis, the total carbohydrate contents of food polysaccharides by carbazole methods were generally too high, while those except karaya ad konjac flour by ferric-orcinal methods were too low, in contrast to the results of phenol-sulfuric aicd methods. By FTIR to analyze pure polysaccharides, the absorption signals of konjac flour was 1732, 1646, 1418, 1378, 1308, 1251, 1154, 1066, 1030, 944, 896, 877 cm-1. The signals correlated significantly and negatively with the composition of konjac flour in the mixtures with the other polysaccharides were 1077-1066 cm-1 for KF/agarose or κ-,ι- carrageenan；1749-1717 cm-1 for KF/UHMP, HMP, or karaya；1418-1410 cm-1 for KF/LMP or LVA；1624-1607 cm-1 for KF/HVA or gellan；1380-1378 cm-1 for KF/GG, LBG, Arabic, or xanthan；1599-1579 cm-1 for KF/CMC. Generally, the signals at 1732, 1418, 1308, 1066 cm-1 were the proper indices for identifying konjac flour in its polysaccharide mixtures. In fractionation and identification of mixed polysaccharides, the optimal CPC concentration for precipitating carrageenans was proportional to the sulfate content, and were therefore 0.5, 1.0 and 1.5% forκ-,ι-, and λ-carrageenan, respectively, as indicated by the purple color of methylene blue reaction (final dye concentration = 10 ppm). The other acidic polysaccharides that reacted with methylene blue weakly were preferred using FTIR techniques and colorimetry methods described above. Comparing the rheological changes during aging (20oC, 30 min)-heating-cooling process of the polysaccharide solutions indicated that the G'' and G" of pure gelling polysaccharides, especially agarose, were generally much lower than those of their mixtures with konjac flour. The inverse situations hold for thickening polysaccharides, especially xanthan. For pure polysaccharides, the exponent for the concentration dependence of G’ (G'' µ Cn ) was highest for gellan (6.97), following by κ-carrageenan (5.63), and the other polysaccharides (2.17-5.09). For the polysaccharide mixtures with konjac flour, the exponent appeared to be greatest for κ-carrageenan (6.34), following by karaya (5.38), xanthan (5.26), and the others (2.63-4.99). Conclusively, the application of chemical analysis, dye complexation, FTIR identification, and rheological classification could readily identify various food polysaccharides and the konjac flour in the food polysaccharide-konjac flour mixtures.
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劉韋鑫. "Optimization of γ-Ray Induced Polymerization Condition of Lactic Acid and Konjac Flour and Characteristic Analysis of its Copolymer." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/42044385430911617780.
Full textAbstract:
碩士大葉大學
生物產業科技學系碩士班
92
The mixing solution, including different proportion of Konjac Flour and lactic acid, forming copolymer under different strength of Co60 γ-ray. This research discussed the tests of this copolymer’s ability in absorbing and holding water, and it’s solubility under the liquids of acid, alkalescent, cold, and hot water. The result showed that the more element of lactic acid added, the more production of lactic acid and konjac flour copolymer which under 25Kgy γ-ray will product. The highest production rate, 28.7%, of copolymer came from the 200 ml mixing solution, which included 50 g/L Konjac Flour and 10% (v/v) lactic acid, under γ-ray. Put the copolymer, which came from the above mixing solution under different strength of γ-ray, in the water for 48 hours, the water-absorbing rate of this copolymer was above 600%, and the highest water-absorbing rate, 700%, of copolymer came from the 10% (v/v) lactic acid, under 25Kgy γ-ray, and they’re much higher then konjac gum’s 330%. And the best water-keeping rate, 9.39%, came from setting the water-absorbing copolymer, which is the production of the above combined liquid under 15 and 25Kgy γ-ray, for 48 hours, and they’re also much higher 7 multiples then konjac gum’s 1.3% . The copolymer, which under 25Kgy γ-ray, dissolved completely within the 12 N HCl after 12 hours. The same result could be got if setting the copolymer, the mixing solution included 5%, 7.5% and 10% lactic acid under the strength lower than 15Kgy γ-ray and the strength of 5Kgy γ-ray, in the 12 N HCl liquid for an hour. The above copolymer did not dissolve within the liquid of 1~6N NaOH and cold water, however, all copolymer did dissolve within the hot water of 90℃. And the konjac gum did not dissolve within any condition.
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Huang, Chiu-Ying, and 黃秋熒. "Physicochemical Properties of Ultrasound-Degraded Konjac Flour and Their Influences on the Quality of Reduced-Fat Chinese-Style Sausage." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/xa3r95.
Full textAbstract:
碩士靜宜大學
食品營養研究所
94
This study investigated the pH value, syneresis, expressible moisture, hardness, springiness and gel strength of konjac gels with varying molecular weights. The dynamic rheological characteristics of konjac gels were also determined. Results showed that as molecular weights decreased, storage modulus and loss modulus of konjac gels declined, indicating elasitic and viscous konjac gels. Expressible moisture of K3 (3% konjac) treatments were higher than those of K2 (2% konjac). Gel strength of K3 treatments were similar. In the same concentration (3%), the hardness declined as molecular weight gained. As molecular weight increased, springiness of K3 increased. Syneresis of K3ND (non degraded) and K3S15 (degraded 15 min) were superior than K3S8 (degraded 8 min). Added konjac gels (3%) with varying molecular weights were manufactured into Chinese-style sausage to partially replace fat particle. The pH of Chinese-style sausage containing konjac gels were higher than controls. No differences in water-holding capacity were noted for C28 and other reduced-fat treatments. No changes in textural springiness and cohesiveness were observed. The hardness and chewiness of Chinese-style sausage containing konjac gels were lower than C18. Shear force values were found not different among all treatments. Results indicated that konjac gels with varying molecular weights could be used to partially replace pork back fat to achieve similar textural properties. Sensory evaluation revealed that pink color, firmness and juiciness of Chinese-style sausage containing konjac gels were not different, but C18 had the highest firmness. All treatments were found to have similar overall acceptability score, ND and S15 had the highest numerical score. During refrigerated storage, reduced-fat treatments showed lower TBARS value than C28. Total plate counts of all treatments gradually increased with increasing storage time, and ranged 6.77-7.05 log CFU/g after 9 weeks of storage. Incorporation of konjac gel with varying molecular weights at current level showed parallel or superior textural and sensory quality characteristics to high-fat control with reasonable shelf life(~ 6-9 weeks), and contributed health-added value to traditional Chinese-style sausage. Keywords: ultrasound-degraded, konjac, reduced-fat Chinese-style sausage, sensory properties, rheology
Books on the topic "Konjac flour"
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Dickson, Robert L. Konjac flour/carrageenan gel as a suitable fat replacer in a ground meat system. 1996.
Find full textBook chapters on the topic "Konjac flour"
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Impaprasert, Rarisara, Zhao Jianrong, and George Srzednicki. "Processing of Konjac Flour." In Konjac Glucomannan, 173–88. Boca Raton : CRC Press, [2020]: CRC Press, 2020. http://dx.doi.org/10.4324/9780429429927-6.
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Borompichaichartkul, Chaleeda, Desi Sakawulan, Patthasarun Pruksarojanakul, and Phattanit Tripetch. "New Trends in the Konjac Flour Industry." In Konjac Glucomannan, 265–76. Boca Raton : CRC Press, [2020]: CRC Press, 2020. http://dx.doi.org/10.4324/9780429429927-11.
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Crosby, Guy. "Managing healthy levels of blood glucose and cholesterol with konjac flour." In Gums and Stabilisers for the Food Industry 11, 338–41. Cambridge: Royal Society of Chemistry, 2007. http://dx.doi.org/10.1039/9781847551016-00338.
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Shifang, Han, and Wang Yubin. "Drag Reduction by Addition of Konjaku Flour for Turbulent Flow in a Circular Tube." In Third European Rheology Conference and Golden Jubilee Meeting of the British Society of Rheology, 205–7. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0781-2_74.
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Blair, John. "A Forest to Prairie Transition as a Long-Term Ecological Research Scientist." In Long-Term Ecological Research. Oxford University Press, 2016. http://dx.doi.org/10.1093/oso/9780199380213.003.0035.
Full textAbstract:
Being involved in the Long-Term Ecological Research (LTER) program for most of my career has greatly influenced my development as an ecologist. It has broadened my understanding and appreciation of ecological processes at scales ranging from microbial processes to ecosystem fluxes. Participating in the LTER program has heightened my awareness of the critical role of spatial and temporal variability in ecological dynamics, as well as the value of long-term data for identifying directional environmental changes or assessing responses to experimental manipulations. Working with other investigators at an LTER site over long periods of time has revealed the importance of a place-based understanding of ecological processes as a source of insight into complex ecological phenomena. Interacting and collaborating with students and scientists having diverse research interests and backgrounds has enhanced my ability to communicate more effectively with other scientists and with the public. There are some trade-offs between directing a large research program and advancing one’s personal research, but the rewards of long-term collaboration are substantial. I have been part of the LTER program for most of my career, from graduate student at one LTER site to principal investigator at another. I began my PhD training at the University of Georgia in 1983 under the direction of D.A. (Dac) Crossley, Jr., the first leader of the Coweeta (CWT) LTER program. My early research focused on forest ecology, including plant litter decomposition and effects of clear-cutting and regrowth on decomposer communities and forest floor processes (Blair and Crossley 1988). My first postdoctoral appointment was on a National Science Foundation (NSF) grant that I wrote to study forest-floor nitrogen dynamics using stable isotope tracers. In 1992, I joined the faculty of the Division of Biology at Kansas State University as an ecosystem ecologist. This position had been held by Tim Seastedt, another Crossley graduate student who served as principal investigator of the Konza Prairie LTER (KNZ) program and later as principal investigator of the Niwot Ridge LTER program. I was hired with the expectation that I would become engaged in the KNZ program, where my research would focus on ecosystem processes in tallgrass prairie.
Conference papers on the topic "Konjac flour"
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Distantina, Sperisa, Mujtahid Kaavessina, Fadilah, Amellia Setyani Putrie, and Inas Novianti. "Carboxymethyl konjac glucomannan from konjac flour: The effect of media and temperature on carboxymethylation rate." In THE 1ST INTERNATIONAL CONFERENCE AND EXHIBITION ON POWDER TECHNOLOGY INDONESIA (ICePTi) 2017. Author(s), 2018. http://dx.doi.org/10.1063/1.5024062.
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"The Effect Addition of Winged Bean and Konjac Flour on the Quality of Instant Cassava-Corn Noodles." In 1st International Conference Eco-Innovation in Science, Engineering, and Technology. Galaxy Science, 2020. http://dx.doi.org/10.11594/nstp.2020.0502.
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