Toward Functional Starch Foods with Longer Shelf Life: Effects of Inulin and Konjac Glucomannan on Freeze-Thaw Stability, Retrogradation, and Pasting Characteristics of Selected Starches

2018 ◽  
pp. 1800285 ◽  
Author(s):  
Xiaoxuan Wang ◽  
Chagam Koteswara Reddy ◽  
Baojun Xu
Keyword(s):  
Shelf Life ◽  
Konjac Glucomannan ◽  
Freeze Thaw ◽  
Pasting Characteristics ◽  
Functional Starch

PRODUCTION OF KONJAC GLUCOMANNAN ANTIMICROBIAL FILM FOR EXTENDING SHELF LIFE OF FRESH CUT TOMATO

2010 ◽  
pp. 251-256
Author(s):  
N. Wongnimitkul ◽  
B. Auiha ◽  
P. Rurkruthairat ◽  
C. Borompichaichartkul
Keyword(s):  
Shelf Life ◽  
Konjac Glucomannan ◽  
Antimicrobial Film ◽  
Fresh Cut

Effects of konjac glucomannan on the long‐term retrogradation and shelf life of boiled wheat noodles

2021 ◽  
Author(s):  
Zhenzhen Ge ◽  
Weijing Wang ◽  
Shanshan Gao ◽  
Mingyue Xu ◽  
Mengpei Liu ◽  
...  
Keyword(s):  
Shelf Life ◽  
Konjac Glucomannan

scholarly journals STUDY ON PHYSICO-CHEMICAL AND TEXTURE PROPERTIES OF GELATIN-FREE JELLY DESSERTS

2019 ◽  
pp. 85-89
Author(s):  
N.V. Nepovinnykh ◽  
O.N. Klukina ◽  
N.M. Belova ◽  
N.M. Ptichkina ◽  
B. Aram
Keyword(s):  
Shelf Life ◽  
Binary Mixtures ◽  
Xanthan Gum ◽  
Network Formation ◽  
Guar Gum ◽  
Subjective Assessment ◽  
Konjac Glucomannan ◽  
Physico Chemical ◽  
Gel Network

The aim of this investigation is to address the technological challenge of producing jelly desserts by replacing gelatin (overcome religious and ethical constraints) by non-starch polysaccharides (PS) of plant, bacterial or algal origin - individually (PS-1) or in binary mixtures (PS-1 – PS-2), to study the texture of desserts, responsible for gel network formation of dessert. Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The polysaccharides assessed included alginate, pectin, konjac glucomannan, xanthan and guar gum, singly or in binary mixtures. The polysaccharides and their optimal concentrations were determined (konjac glucomannan 0.4%: xanthan gum 0.6%; locust bean gum 0.2%: xanthan gum 0.8%; iota-carrageenan 0.4%) as structuring agents for the production of desserts without gelatin. Organoleptic quality of trial products was evaluated by subjective assessment of taste, consistency, aroma and appearance. Analysis of texture indicators of desserts was carry out. Probable shelf-life was assessed by measurements of moisture content and water activity. Several organoleptically-acceptable and economically-viable new formulations were identified; one of these successfully reproduces the essential attributes of a well-established and widely-consumed traditional dessert.

scholarly journals Production of Konjac Glucomannan Antimicrobial Film for Extending Shelf Life of Fresh-Cut Vegetables

Horticulturae ◽  
2016 ◽  
Vol 3 (1) ◽  
pp. 17 ◽  
Author(s):  
Panya Saeheng ◽  
Panuwat Eamsakulrat ◽  
Orachorn Mekkerdchoo ◽  
Chaleeda Borompichaichartkul
Keyword(s):  
Shelf Life ◽  
Konjac Glucomannan ◽  
Antimicrobial Film ◽  
Fresh Cut

scholarly journals Physico-Chemical and Texture Properties of Gelatin-Free Jelly Desserts

2019 ◽  
Vol 49 (1) ◽  
pp. 43-49
Author(s):  
Наталия Неповинных ◽  
Nataliya Nepovinnykh ◽  
Оксана Петрова ◽  
Oksana Petrova ◽  
Нина Белова ◽  
...  
Keyword(s):  
Shelf Life ◽  
Structure Formation ◽  
Binary Mixtures ◽  
Milk Fat ◽  
Xanthan Gum ◽  
Network Formation ◽  
Guar Gum ◽  
Control Sample ◽  
Konjac Glucomannan ◽  
Gel Network

The research features the technological challenge of producing jelly desserts by replacing gelatin by non-starch polysaccharides of plant, bacterial, and algal origin (separately or in binary mixtures) in order to overcome religious and ethical constraints. The authors focused on the texture which is responsible for gel network formation of desserts. Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The polysaccharides under analysis included alginate, pectin, iota-carrageenan, konjac glucomannan, xanthan, and guar gum, separately or in binary mixtures. The experiment made it possible to determine polysaccharides and their optimal concentrations (konjac glucomannan 0.4 % : xanthan gum 0.6 %; locust bean gum 0.2 % : xanthan gum 0.8 %; iota-carrageenan 0.4 %) as gelling agents for the production of desserts without gelatin. Formation of a gel network in desserts occurs as a result of a complex interaction of hydrocolloids, milk fat, and sugar. Structure formation of jelly desserts with polysaccharides occurs already at 18 ± 2°C in 20–40 minutes. In contrast, the structure formation of the control sample occurred at 4 ± 2°C in 2–3 hours. Sensory evaluation of the products was conducted by panellists according to the following criteria: taste, colour, consistency, aroma, and appearance. The paper also describes an analysis of texture indicators. The shelf-life was assessed according to moisture content and water activity as 24 hours at 4 ± 2°C. Several economically-viable new formulations were identified: they successfully reproduced the essential attributes of well-established and widely-consumed traditional gelatin desserts.

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