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Horticulturae 2017, 3(1), 20; doi:10.3390/horticulturae3010020

Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents

1
Department of Microbiology, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand
2
Division of Energy Technology, School of Energy, Environment and Materials, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand
3
Department of Food Technology, Chulalongkorn University, Bangkok 10330, Thailand
4
Food Science and Technology, University of New South Wales, Sydney, NSW 2052, Australia
*
Author to whom correspondence should be addressed.
Academic Editors: Varit Srilaong, Mantana Buanong, Chalermchai Wongs-Aree, Sirichai Kanlayanarat and Douglas D. Archbold
Received: 7 December 2015 / Revised: 7 August 2016 / Accepted: 13 August 2016 / Published: 30 December 2016
(This article belongs to the Special Issue Quality Management of Organic Horticultural Produce)
View Full-Text   |   Download PDF [3575 KB, uploaded 30 December 2016]   |  

Abstract

Konjac glucomannan flour, which mainly consists of glucomannan, is an indigestible dietary fiber. Therefore, it has been broadly used as low-calorie food ingredient in various kinds of foods, beverages, and pharmaceutical products. In this study, the production of dried konjac noodles was evaluated by studying the effects of alkalinity using limewater versus calcium hydroxide and the gelling agent sodium alginate on textural properties of konjac noodles. Drying and rehydration conditions were studied to evaluate the optimum conditions for producing dried konjac noodles. By considering the springiness and cohesiveness of the konjac noodles, the results indicated that using 3% konjac glucomannan flour with limewater and an incubation time of 30 min were the most suitable conditions. In addition, hot air drying at 80 °C for 55 min and soaking in hot water for 9 min were the optimum drying and rehydration conditions. View Full-Text
Keywords: konjac glucomannan flour; limewater; calcium hydroxide; sodium alginate; springiness; cohesiveness; water uptake; hot air drying konjac glucomannan flour; limewater; calcium hydroxide; sodium alginate; springiness; cohesiveness; water uptake; hot air drying
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Impaprasert, R.; Piyarat, S.; Sophontanakij, N.; Sakulnate, N.; Paengkanya, S.; Borompichaichartkul, C.; Srzednicki, G. Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents. Horticulturae 2017, 3, 20.

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