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Journal articles on the topic 'Konjac flour'

Author: Grafiati

Published: 10 January 2023

Last updated: 28 January 2023

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1

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.

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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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2

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.

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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.

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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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4

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.

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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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5

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.

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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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6

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.

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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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7

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.

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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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8

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.

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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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9

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.

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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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10

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.

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11

PARK, J. W. "TEMPERATURE-TOLERANT FISH PROTEIN GELS USING KONJAC FLOUR." Journal of Muscle Foods 7, no. 2 (June 1996): 165–74. http://dx.doi.org/10.1111/j.1745-4573.1996.tb00594.x.

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12

Jackman, Christine, Ryan Waddell, Leon Fisher, Michael Ben-Meir, Gabriel Blecher, Gerard S. Goh, and Katie Walker. "Konjac flour noodles associated with gastric outlet obstruction." Emergency Medicine Australasia 30, no. 2 (January 12, 2018): 283–84. http://dx.doi.org/10.1111/1742-6723.12932.

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13

Shimizu, Takamasa, Atsushi Yoshida, Shohei Omokawa, and Yasuhito Tanaka. "A microsurgery training model using konjac flour noodles." Microsurgery 39, no. 8 (April 29, 2019): 775–76. http://dx.doi.org/10.1002/micr.30463.

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14

Tatirat, Orawan, and Sanguansri Charoenrein. "Physicochemical properties of konjac glucomannan extracted from konjac flour by a simple centrifugation process." LWT - Food Science and Technology 44, no. 10 (December 2011): 2059–63. http://dx.doi.org/10.1016/j.lwt.2011.07.019.

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15

Xu, Wei, Sujuan Wang, Ting Ye, Weiping Jin, Jinjin Liu, Jieqiong Lei, Bin Li, and Chao Wang. "A simple and feasible approach to purify konjac glucomannan from konjac flour – Temperature effect." Food Chemistry 158 (September 2014): 171–76. http://dx.doi.org/10.1016/j.foodchem.2014.02.093.

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16

Witoyo, J. E., B. D. Argo, S. S. Yuwono, and S. B. Widjanarko. "Optimization of fast maceration extraction of polished yellow konjac (Amorphophallus muelleri Blume) flour by Box-Behnken response surface methodology." Food Research 6, no. 5 (September 25, 2022): 144–53. http://dx.doi.org/10.26656/fr.2017.6(5).455.

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Polished yellow konjac (Amorphophallus muelleri Blume) flour (PYKF) from the centrifugal milling process still contains a relatively high level of impurities that may be harmful to health, especially calcium oxalate. The extraction process using ethanol is needed to reduce the amount of impurities surrounding the glucomannan granules and hence to improve the purity of the latter. This study was aimed at determining the effects of process conditions including ethanol concentration, solvent to flour ratio and extraction time on the physicochemical properties of purified yellow konjac flour (PrYKF) using Response Surface Methodology. The desired characteristics of PrYKF were low calcium oxalate content and a high degree of whiteness (DoW), viscosity, and glucomannan content. The calcium oxalate content, viscosity, and glucomannan content of PrYKF were affected by ethanol concentration, solvent to flour ratio, and extraction time. In contrast, the DoW was only affected by ethanol concentration. The prediction of the optimum condition by Design-Expert was found at 46.36% of ethanol concentration, 8.33 mL/g of solvent to flour ratio, and 63.01 mins. Under these conditions, the characteristics were as follows: 0.12±0.00%w.b. calcium oxalate, 68.76±0.00 DoW, 29012±0.00 cP viscosity, and 84.59±0.00% d.b. glucomannan content. The actual verification was closely related (p > 0.05) compared to the Design-Expert software prediction by paired t-test. The fast maceration is a successful method to improve the characteristics of PYKF to PrYKF in a shorter time.

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17

Sinurat, E., J. Basmal, and Nurhayati. "The physical characteristics of analog cincau from different proportions of the cottonii organic powder." IOP Conference Series: Earth and Environmental Science 924, no. 1 (November 1, 2021): 012087. http://dx.doi.org/10.1088/1755-1315/924/1/012087.

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Abstract Black grass jelly often called black jelly, also known as black cincau (“cincau” in Indonesian), was produced by boiling the black grass jelly to extract the jelly. It has a high soluble fiber content. This study investigated the analog cincau formulation using organic powder cottonii (OPC) ingredients as the gelling agent. The OPC was obtained from Seaweed Eucheuma cottonii (Lampung) without an alkali treatment. The analog cincau formulation consists of OPC, konjac, KCl, tapioca flour, cincau flavor. A commercial cincau was used as a reference. The physical quality characterization of analog cincau in this study includes gel strength, elasticity, and syneresis. Based on the physical analysis results, the best formula of analog cincau was the cincau using the following formula: OPC 65%, konjac 15%, tapioca flour 10%, and KCl 10%. Its physical characteristics were almost similar to the commercial cincau. The characteristics of the cincau with the best formula were the gel strength of 532 g/cm2, elasticity 246 (g/sec), and syneresis 2.70%.

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18

Prunières, Guillaume J. C., Chihab E. Taleb, Sybille Facca, and Philippe A. Liverneaux. "Comments on “a microsurgery training model using konjac flour noodles”." Microsurgery 41, no. 6 (May 2021): 595–96. http://dx.doi.org/10.1002/micr.30749.

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19

Li, Bin, Jun Xia, Yang Wang, and Bijun Xie. "Structure characterization and its antiobesity of ball-milled konjac flour." European Food Research and Technology 221, no. 6 (August 17, 2005): 814–20. http://dx.doi.org/10.1007/s00217-005-0119-6.

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20

Kusumo, Galuh Gondo. "Conjact Glucomannan Flour Extraction From Porang Tube (Amorphophallus muelleri Blume) with Differents Simplicia- Solvent Ratio (Subject were obtained from the Klagon Village of Saradan District)." Journal of Pharmacy and Science 6, no. 2 (July 28, 2021): 119–22. http://dx.doi.org/10.53342/pharmasci.v6i2.215.

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This study aimed to determine the best simplicia-solvent comparison to extract Konyak Glucomannan (KGM) flour from porang tubers (Amorphophallus muelleri Blume) that obtained from Klangon Village, Saradan District. Extraction was carried out by water solvent with solvent-simplicia comparison of 1: 100; 1: 200; 1: 300; 1,5: 100; 1,5: 200; and 1,5: 300. The extraction was carried out at a temperature of 45oC and 55oC for 60 minutes. The results showed that the extraction of Konjac Glucomannan (CGM) flour, was optimally extracted with a 1: 300 simplicia-solvent ratio at 55oC for 60 minutes.

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21

Rejeki, F. S., E. R. Wedowati, D. Puspitasari, J. W. Kartika, and M. Revitriani. "Proportion of taro and wheat flour, and konjac flour concentration on the characteristics of wet noodles." IOP Conference Series: Earth and Environmental Science 733, no. 1 (April 1, 2021): 012075. http://dx.doi.org/10.1088/1755-1315/733/1/012075.

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22

Li, Shanshan, Longchen Shang, Di Wu, Huiyu Dun, Xianling Wei, Jingsong Zhu, Abel W. S. Zongo, Bin Li, and Fang Geng. "Sodium caseinate reduces the swelling of konjac flour: A further examination." Food Hydrocolloids 120 (November 2021): 106923. http://dx.doi.org/10.1016/j.foodhyd.2021.106923.

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23

Kamsiati, E., S. Widowati, and H. Herawati. "Utilization of Porang Flour for Producing Tapioca Based Gluten-Free Noodles and Characteristics of the Product." IOP Conference Series: Earth and Environmental Science 1024, no. 1 (May 1, 2022): 012024. http://dx.doi.org/10.1088/1755-1315/1024/1/012024.

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Abstract Porang flour is an intermediate product of porang that has fairly high glucomannan content. Glucomannan was widely used as a gelling agent and stabilizer in food products. Glutenfree noodles were developed to fulfill the needs of healthy and specialty food segments. Generally, the gluten-free noodle uses local flour or starch as raw material. The challenge in the development of gluten-free noodles is the absence of gluten that affects the product texture. This study aims to determine the effect of porang flour on gluten-free noodles made from tapioca. This study was arranged in a completely randomized design with a proportion of konjac flour as the treatment. The treatments consist of 5%, 10%, 15%, and 20% porang flour compared to the control. The results showed that the proportion of porang flour had a significant effect on the texture and proximate content of the noodles. Noodles with the best texture were obtained using porang flour at 15%. It had a hardness of 0.824 N; Cohesiveness 0.704; Gumminess 0,411 N; Chewiness 0.168 mJ. That noodles had 7.165% moisture content ; 0.655% ash; 0.185% fat; 0.925% protein; 91.070% carbohydrates and 369.645% energy .[D4]

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Guldas, Metin, and Canan Hecer. "Influences of the selected additives on the weight loss and organoleptic properties of marinated mussels and squids." Acta Veterinaria Brno 81, no. 3 (2012): 263–67. http://dx.doi.org/10.2754/avb201281030263.

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Effects of seven different solutions prepared from various additives (carrageenan, konjac flour, phosphate, yeast extract, xanthan gum and maltodextrin) were used to test for the first time in the marination of experimental seafood. The additives were added into the marination solutions and the samples were analyzed before and after marination. Statistically, the experimental solutions did not cause significant changes in pH, acidity and salt content of the samples (P < 0.05). The highest weight gains were obtained from the solution which contained 0.1% of konjac flour (E425 I) as 4.01, 5.21, 4.61 and 4.88 % in the mussels, big squids, diced squids and small squids, respectively. However, this solution was not preferred by the panellists because of its sticky texture. Inversely to red meat products, the solution containing phosphate caused weight loss during marination. The results indicate that the solution containing 0.2% carrageenan LM (low methoxyl) was the best solution in the marination process. Dipping into this solution caused weight gains of 4.69, 2.98, 4.04 and 2.78% in the big squids, the mussels, the small squids and the diced squids, respectively (P < 0.01). The organoleptic properties (mouth feel, flavour and softness) of mussels and squids were also improved by carrageenan LM addition.

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Karo, F. Y. E. B., H. Sinaga, and T. Karo. "The use of konjac flour as gelatine substitution in making panna cotta." IOP Conference Series: Earth and Environmental Science 782, no. 3 (June 1, 2021): 032106. http://dx.doi.org/10.1088/1755-1315/782/3/032106.

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26

Li, Bin, Jun Xia, Yang Wang, and Bijun Xie. "Grain-Size Effect on the Structure and Antiobesity Activity of Konjac Flour." Journal of Agricultural and Food Chemistry 53, no. 19 (September 2005): 7404–7. http://dx.doi.org/10.1021/jf050751q.

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27

Jacon, S. A., M. A. Rao, H. J. Cooley, and R. H. Walter. "The isolation and characterization of a water extract of konjac flour gum." Carbohydrate Polymers 20, no. 1 (January 1993): 35–41. http://dx.doi.org/10.1016/0144-8617(93)90030-8.

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28

Permatasari, N. D., J. E. Witoyo, M. Masruri, S. S. Yuwono, and S. B. Widjanarko. "Application of a Two-Level Full Factorial Design for the Synthesis of Composite Bioplastics from Durian Seed Flour and Yellow Konjac Flour Incorporating Ethanolic Extract of Syzygium myrtifolium Leaves and its Characterization." Nature Environment and Pollution Technology 21, no. 4 (December 1, 2022): 1893–901. http://dx.doi.org/10.46488/nept.2022.v21i04.044.

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Increasing environmental problems related to synthetic plastics for food packaging encourage the creation of more environmentally friendly plastics from Indonesia’s local natural resources, such as durian seed, yellow konjac, and Syzygium myrtifolium leaves, which are abundant in nature. The purpose of the study was to evaluate the effect of the durian seed flour (DSF) mass, yellow konjac flour (YKF) mass, and the concentration of ethanolic extract of S. myrtifolium leaves (5-25%) on the tensile strength, elongation, and inhibition zone area of composite bioplastics. The two-level full factorial design was conducted for this experiment with 3 independent factors: DSF mass (0.5-1 g), YKF mass (0.5-1 g), and the concentration of ethanolic extract of S. myrtifolium leaves (5-25% b/v), and 3 responses were observed: tensile strength, elongation, and inhibition zone area. The physicomechanical characteristics were then used to further describe the best combination. The results showed that the DSF mass had only affected tensile strength, whereas the YKF mass had affected tensile strength and elongation of composite bioplastics. Meanwhile, the concentration of ethanolic extract of S. myrtifolium leaves only affects the inhibition zone area. The best combination was found in the DSF mass of 0.5 g, YKF mass of 1 g, and the concentration of ethanolic extract of S. myrtifolium leaves of 25%, with the tensile strength of 3.30 MPa, elongation of 50.00%, and inhibition zone area of 15.33 mm. Moreover, these combinations also had a thickness of 0.115 mm, modulus young of 0.066 MPa, density of 1.37 g.cm-3, moisture content of 17.14%, and water solubility of 76.91%.

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Warkoyo, I. Purnomo, D. D. Siskawardani, and A. Husna. "The effect of konjac glucomannan and Aloe vera gel concentration on physical and mechanical properties of edible film." Food Research 6, no. 3 (June 12, 2022): 298–305. http://dx.doi.org/10.26656/fr.2017.6(3).415.

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Glucomannan from konjac can be used as an ingredient for edible films. However, the use of glucomannan as an edible film has a high water vapour transmission rate and water solubility. Aloe vera is known to have the ability to reduce water vapour transmission and solubility, thus, it is suitable to improve these properties of glucomannan edible film. The purpose of this study was to determine the effect, interaction, and best treatment between three levels of glucomannan flour concentration (1%, 1.3%, 1.6%) and the addition of Aloe vera gel (0%, 5%, 10%) on the physical (thickness, water-solubility, optical transparency) as well as mechanical characteristics (tensile strength, elongation at break, water vapour transmission rate) of the edible film using randomized block factorial experimental design. The results showed that there were interactions between the concentration of glucomannan flour and the addition of Aloe vera gel on the elongation of the film. Glucomannan flour addition had a significant effect on thickness, solubility, tensile strength, and elongation of edible films. The addition of Aloe vera gel significantly affected the elongation of the edible film. The best treatment in this study was the treatment with 1.6% glucomannan flour and 10% Aloe vera gel which obtained a thickness value of 0.105 mm; tensile strength 0.854 MPa; elongation 9.53%; water solubility 54.72%; transparency 2.925 A.mm-1 ; and WVTR value 3.889 g.m-2 .day-1 .

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OSBURN, W. N., and J. T. KEETON. "Konjac Flour Gel as Fat Substitute in Low-fat Prerigor Fresh Pork Sausage." Journal of Food Science 59, no. 3 (May 1994): 484–89. http://dx.doi.org/10.1111/j.1365-2621.1994.tb05543.x.

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Huang, Hsien-Yi, and Kuo-Wei Lin. "Influence of pH and added gums on the properties of konjac flour gels." International Journal of Food Science and Technology 39, no. 10 (December 2004): 1009–16. http://dx.doi.org/10.1111/j.1365-2621.2004.00881.x.

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Berry, B. W., and M. E. Bigner. "Use of carrageenan and konjac flour gel in low-fat restructured pork nuggets." Food Research International 29, no. 3-4 (April 1996): 355–62. http://dx.doi.org/10.1016/0963-9969(96)00019-1.

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Jomlapeeratikul, Prayoon, Nattapol Poomsa-Ad, and Lamul Wiset. "Effect of Drying Temperatures and Plasticizers on the Properies of Konjac Flour Film." Journal of Food Process Engineering 40, no. 3 (July 5, 2016): e12443. http://dx.doi.org/10.1111/jfpe.12443.

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Wang, Qiao, Jian Wang, and Geng Zhong. "Characteristics of Konjac Glucomannan (KGM) in A.bulbifer Compared with that in A.rivieri and A.albus." Advanced Materials Research 236-238 (May 2011): 2045–52. http://dx.doi.org/10.4028/www.scientific.net/amr.236-238.2045.

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Amorphophallus bulbifer (A. bulbifer) is a promising species in Amorphophallus sp., with great potentiality of developing, low risk for cultivation and considerable commercial benefits, mainly locates in tropical and subtropical regions or near the equator. Konjac glucomannan (KGM) is the main component of Amorphophallus tuber which is a water-soluble dietary fiber. In this work, some physiochemical properties of KGM in three Amorphophallus species flour [one was A.bulbifer, the other two were current main species namely Amorphophallus rivieri (A. rivieri) and Amorphophallus albus (A. albus)] were studied and compared with each other. The KGM content in A. rivieri, A. albus and A. bulbifer flour were 85.03%, 76.28% and 88.07% (w/w), respectively. The apparent viscosity, viscosity average molecular weight, whiteness, gel-forming properties and chemical structure of KGM in the three flours were investigated by using viscometer, colorimeter, texture analyzer and Fourier transform infrared (FT-IR) spectroscopy. The results indicated that the viscosity and Mw of A. bulbifer was the largest, gel strength was almost same (p>0.05) and the molecular structure were of no differences of three KGM. It may be proposed that transplanting A. bulbifer from its native land in the tropical and subtropical regions to temperate zone in the southwest part of China would be feasible, and it would cause the revolution of Amorphophallus sp. and more considerable benefits.

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35

Ho, L. H., Nur Hasyimah T., and Amira Nadia A.L. "Nutritional compositions, physicochemical properties, and sensory attributes of green banana flour-based snack bar incorporated with konjac glucomannan." Food Research 6, no. 2 (March 16, 2022): 128–38. http://dx.doi.org/10.26656/fr.2017.6(2).275.

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The objective of this study was to determine the nutritional composition, physicochemical properties, and sensory acceptability of snack bars prepared by using green banana flour (20% based on the total weight of rolled oats) and konjac glucomannan (KGM). Various levels of KGM (0.5%, 1.0%, 1.5%, and 2.0%) were incorporated to the snack bar sample formulation to prepare samples of SBKGM0.5, SBKGM1.0, SBKGM1.5, and SBKGM2.0, respectively. Results showed that the incorporation of KGM at increasing levels for snack bar production had significantly (p<0.05) increased the moisture, ash, crude fibre, total carbohydrate, and mineral contents but decreased the crude protein and crude fat contents, as well as calorie values. As for textural properties, the hardness value was significantly increased (p<0.05) with an increased level of added KGM. For overall acceptability by panellists, the addition of KGM up to a maximum of 1.5% to the formulation of green banana-flour based snack bar was recorded as the most suitable for snack bar preparation. These findings could be a useful platform in developing a green banana flour-based snack bar with property improvement, especially in the nutrition and physical aspects.

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Akesowan, Adisak. "Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms." Journal of Food Science and Technology 53, no. 10 (October 2016): 3661–74. http://dx.doi.org/10.1007/s13197-016-2332-7.

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37

Fang, Yimeng, Jiahui Ma, Pengyu Lei, Lei Wang, Junying Qu, Jing Zhao, Fan Liu, et al. "Konjac Glucomannan: An Emerging Specialty Medical Food to Aid in the Treatment of Type 2 Diabetes Mellitus." Foods 12, no. 2 (January 12, 2023): 363. http://dx.doi.org/10.3390/foods12020363.

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There are many factors causing T2DM; thus, it is difficult to prevent and cure it with conventional treatment. In order to realize the continuous intervention of T2DM, the treatment strategy of combining diet therapy and traditional medication came into being. As a natural product with the concept of being healthy, konjac flour and its derivatives are popular with the public. Its main component, Konjac glucomannan (KGM), can not only be applied as a food additive, which greatly improves the taste and flavor of food and extends the shelf life of food but also occupies an important role in T2DM. KGM can extend gastric emptying time, increase satiety, and promote liver glycogen synthesis, and also has the potential to improve intestinal flora and the metabolic system through a variety of molecular pathways in order to positively regulate oxidative stress and immune inflammation, and protect the liver and kidneys. In order to establish the theoretical justification for the adjunctive treatment of T2DM, we have outlined the physicochemical features of KGM in this article, emphasizing the advantages of KGM as a meal for special medical purposes of T2DM.

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Trisandi Pasaribu, Gunawan, Totok K Waluyo, Gustan Pari, and Novitri Hastuti. "THE EFFECTIVENESS OF GLUCOMANNAN AND NANO ACTIVATED-CARBON AS HYPERCHOLESTEROL-LOWERING AGENTS." Indonesian Journal of Forestry Research 7, no. 2 (October 31, 2020): 155–64. http://dx.doi.org/10.20886/ijfr.2020.7.2.155-164.

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Porang (konjac) plants have long been used as a food source and traditional medicine. Glucomannan derived from porang has been utilised for various uses such as antidiabetic and antihypercholesterolemia agent. This paper studies the mixture of porang flour and nano activated-carbon and its effect on the cholesterol activity of rats. The mixture of porang and activated carbon were subjected to test for male Sprague Dawley rats to test the antihypercholesterolemia activity. The result showed that concerted anticholesterol activity of porang and nano activated-carbon revealed the cholesterol level decreases in rat's blood. However, the different treatments of unleached and leached porang either leached porang and nano activated-carbon applied in the experiments showed that the levels of cholesterol decrease were slightly different (16–18%). Low glucomannan content as the alleged anticholesterol agent was regarded quite effective in lowering the cholesterol level in rat's blood and comparable with those of simvastatin which achieved 18% reduction. Therefore, it indicates potential utilisation as a functional food for a cholesterol-lowering agent. The involvement of activated carbon in the alleged anticholesterol agent (leached porang flour) did little in enhancing the cholesterol level decrease in rat's blood. The glucomannan in both leached porang flour and leached porang flour + nano activated-carbon shows potential utilisation as an anticholesterol agent. Yet, raw (unleached) porang is prospectively potential as a functional food for cholesterol-lowering.

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Wiset, Lamul, Nattapol Poomsa-ad, Prayoon Jomlapeeratikul, and Chaleeda Borompichaichartkul. "Effects of Drying Temperatures and Glycerol Concentrations on Properties of Edible Film from Konjac Flour." Journal of Medical and Bioengineering 3, no. 3 (2014): 171–74. http://dx.doi.org/10.12720/jomb.3.3.171-174.

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40

Li, Enkai, Jinbiao Zhao, Ling Liu, and Shuai Zhang. "Digestible energy and metabolizable energy contents of konjac flour residues and ramie in growing pigs." Animal Nutrition 4, no. 2 (June 2018): 228–33. http://dx.doi.org/10.1016/j.aninu.2018.01.001.

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41

Ervina, A., J. Santoso, B. F. Prasetyo, I. Setyaningsih, and K. Tarman. "Formulation and characterization of body scrub using marine alga Halimeda macroloba, chitosan and konjac flour." IOP Conference Series: Earth and Environmental Science 414 (January 10, 2020): 012004. http://dx.doi.org/10.1088/1755-1315/414/1/012004.

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42

Xu, Wei, Yuntao Wang, Weiping Jin, Sujuan Wang, Bin Zhou, Jing Li, Bin Li, and Ling Wang. "A one-step procedure for elevating the quality of konjac flour: Azeotropy-assisted acidic ethanol." Food Hydrocolloids 35 (March 2014): 653–60. http://dx.doi.org/10.1016/j.foodhyd.2013.08.014.

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43

Choi, Seung-Hwa, and Sang-Moo Kim. "Quality Properties of Giant Squid (Dosidicus gigas) Surimi-Based Product Manufactured with Amorphophallus konjac Flour." Korean Journal of Food Science and Technology 44, no. 4 (August 31, 2012): 422–27. http://dx.doi.org/10.9721/kjfst.2012.44.4.422.

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44

Ye, Ting, Ling Wang, Wei Xu, Jinjin Liu, Yuntao Wang, Kunkun Zhu, Sujuan Wang, Bin Li, and Chao Wang. "An approach for prominent enhancement of the quality of konjac flour: Dimethyl sulfoxide as medium." Carbohydrate Polymers 99 (January 2014): 173–79. http://dx.doi.org/10.1016/j.carbpol.2013.08.038.

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45

Huo, Rui, Meili Zhang, Xinyue Guo, Yakun Zhang, Yuanyuan Zhang, Xue Bai, and Jing Zhang. "Effect of Extrusion and Konjac Flour Addition on the Antioxidant Activity, Structural Properties, and In vitro Digestibility of Extruded Oat–Corn Flour." Starch - Stärke 74, no. 3-4 (January 25, 2022): 2100209. http://dx.doi.org/10.1002/star.202100209.

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46

Cardoso, C. L., R. O. Mendes, P. Vaz-Pires, and M. L. Nunes. "Effect of MTGase, Dietary Fiber and UV Irradiation Upon Heat-Induced Gilthead Seabream (Sparus aurata) gels." Food Science and Technology International 17, no. 2 (March 18, 2011): 155–65. http://dx.doi.org/10.1177/1082013210381956.

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The effects of microbial transglutaminase (MTGase, 0.5%, w/w), dietary fiber (konjac flour, Kjc, 1. 0%, w/w) and ultraviolet irradiation, UV (254 nm, 3300 µW/cm2 and 40 min), on heat-induced gels from gilthead seabream mince (Sparus aurata) were studied. MTGase addition improved texture, force at rupture increased from 44.3±18.1 to 131.9 ± 56.7 N, and increased pH and water-holding capacity. Moreover, MTGase reduced the elastic modulus E1 and darkened the gels; protein solubility declined, meaning greater protein aggregation, according to electropherograms. Evidence was found that disulfide bonding has a role in textural improvement by MTGase. Kjc increased the hardness from 15.1±3.1 to 20.6 ± 4.7 N, the elastic modulus and WHC. Kjc itself and not its effect upon proteins may explain the hardening effect. However, gels containing Kjc were less deformable and Kjc reduced the extractable protein in the various selective bond media. UV did not present advantages as a gelation-promoting technology. MTGase and Kjc were texturally advantageous, although without synergies for gel strength: it fell from 56.9±7.1 to 24.6±5.9 N mm as a result of adding Kjc to gels containing MTGase. Nevertheless, the hardening effect of Kjc and MTGase combined surpassed the sum of the individual effects, thereby indicating the existence of a mutual reinforcement of the hardness through MTGase and konjac. Additionally, this study showed that gilthead seabream may be used to produce good quality (concerning texture, color and WHC) heat-induced gels.

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Yu, Ashley Hui Min, Pui Yeu Phoon, Grace Cui Fang Ng, and Christiani Jeyakumar Henry. "Physicochemical characteristics of green banana flour and its use in the development of konjac‐green banana noodles." Journal of Food Science 85, no. 10 (September 17, 2020): 3026–33. http://dx.doi.org/10.1111/1750-3841.15458.

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48

Zhou, Yun, Hui Cao, Man Hou, Satoru Nirasawa, Eizo Tatsumi, Tim J. Foster, and Yongqiang Cheng. "Effect of konjac glucomannan on physical and sensory properties of noodles made from low-protein wheat flour." Food Research International 51, no. 2 (May 2013): 879–85. http://dx.doi.org/10.1016/j.foodres.2013.02.002.

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49

Yang, J. ‐K, Q. ‐C Chen, B. Zhou, X. ‐J Wang, and S. ‐Q Liu. "Manno‐oligosaccharide preparation by the hydrolysis of konjac flour with a thermostable endo‐mannanase from Talaromyces cellulolyticus." Journal of Applied Microbiology 127, no. 2 (June 6, 2019): 520–32. http://dx.doi.org/10.1111/jam.14327.

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Susanti, Nurlaili, Choirun Nissa, Salwin N. Serina, Retty Ratnawati, Nurdiana ., Sutiman B. Sumitro, Djoko W. Soeatmadji, Umi Kalsum, M. Aris Widodo, and Simon B. Widjanarko. "Supplementation of Glucomannan Derived from Konjac Flour Improve Glucose Homeostasis and Reduce Insulin Resistance in Diabetes Rat Models." Pakistan Journal of Nutrition 14, no. 12 (November 15, 2015): 913–18. http://dx.doi.org/10.3923/pjn.2015.913.918.

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