Regulation of the Gel Properties of Konjac Glucomannan and Deacetylated Konjac Glucomannan on Various Starches and the Processing Performance of Vermicelli
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Key Points
The aim is to investigate how konjac glucomannan and deacetylated konjac glucomannan affect the properties of various starches.
Compared effects of konjac glucomannan and deacetylated konjac glucomannan on gelatinization of 10 types of natural starches.
Focused on processing stability, texture characteristics, and antidigestion performance of vermicelli.
Analyzed changes in viscoelastic properties and viscosity during starch processing.
Konjac glucomannan enhanced viscosity during starch gelatinization.
Deacetylated konjac glucomannan increased water retention and freeze-thaw stability of starch gels.
Cooking loss was reduced and antideformation ability of vermicelli was enhanced with deacetylated konjac glucomannan.
Antidigestive performance improved with a reduction of rapidly digestible starch and increase of resistant starch using deacetylated konjac glucomannan.
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Implication
Reports improved gel properties in vermicelli using konjac glucomannan and its deacetylated form, suggesting better food processing outcomes.