• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.1008-1014
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• 2016

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough's tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.282-289
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• 2017

This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.415-420
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• 2014

This study was conducted to establish optimum conditions for coagulation of konjac jelly as well as antimicrobial activity by concentration of $Ca(OH)_2$. Hardness, gumminess, and chewiness of konjac jelly increased according to concentration of konjac powder, the key material of konjac jelly. The highest sensory evaluation score was acquired with konjac jelly made with 3% konjac powder. A $Ca(OH)_2$ concentration of 0.4-0.6% as a coagulation agent was optimum for coagulation of konjac jelly. Further, sensory score was highest at a $Ca(OH)_2$ concentration of 0.6%. All populations of bacteria, yeast, and mold in konjac jelly were restrained by $Ca(OH)_2$ in a concentration- dependent manner. Furthermore, all tested microorganisms were strictly restrained at $1.0{\times}10^{-2}$ N of $Ca(OH)_2$.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.847-851
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• 2017

This purpose of this study was to investigate cooking characteristics of noodles prepared by adding 0, 2, 4 or 6 percent of Capsosiphon fulvescens to wheat flour containing konjac powder. Water binding capacity was significantly increased with increasing amounts of Capsosiphon fulvescens. Weight and volume of cooked noodles increased significantly in proportion with the amount of Capsosiphon fulvescens. Turbidity of the soup after cooking also increased with the addition of Capsosiphon fulvescens. Brightness(L) and redness(a) were decreased with addition of Capsosiphon fulvescens. Yellowness(b) increased. The color value of cooked noodles was decreased compared with that of wet noodles. Sensory evaluation scores revealed that cooked noodles with 4 percent addition group were highest in terms of color, flavor and overall acceptability. This study validates that addition of Amorphophallus konjac and 4 percent Capsosiphon fulvescens may improve functionality and preference of noodles.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.183-188
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• 2020

The manufacturing process for konjac jelly is largely divided into the three processes of powder manufacturing, a coagulation and finishing. It was found that the number of aerobic bacteria in konjac jelly decreases as the concentration of coagulation agent and soaking liquid increases. The temperature of the water has no significant effect. When the concentration of coagulation agent was maintained at 1.0%, the tensile strength was also maintained without significant change for up to 10 months. When the concentration was kept below 0.8%, however, the tensile strength showed a tendency to sharply decrease. After fixing the coagulant concentration to 1.0%, the effect by the soaking liquid was confirmed. At all concentrations of soaking, it was found that both tensile strength and bacterial numbers are unchanged until 10 months of storage.

• Korean Journal of Plant Resources
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• v.9 no.3
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• pp.218-223
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• 1996

This study was carried out to obtain a basic information for the improvement of human health and the development of variety through the analysis of inorganic compounds. contents of amino acids and polysaccarides on three elephant foods, Amorphophallus konjac, collected from Kumsan, Japan and China. The contents of mannan as a carbohydrate of a major component in an elephant food was slightly high in Kumsan than that of Japan and China variety. Degree of VIscosity of an elephant food depends upon the contents of soluble free sugars and amino acids contents of these free sugars were high in the order of Japan, China and Kumsan variety. The analytical results on inorganic compounds in an elephant food were shown as follows; The contents of potasium, phosphate and ferrin of Kumsan variety were shown to be higher than those of China and Japan, while sodium and caleium were appeared to be highter in China chip

• Korean Journal of Medicinal Crop Science
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• v.4 no.3
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• pp.261-264
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• 1996

This study was carried out to obtain a basic informations for the improvement of human health and the development of variety through analysis of inorganic compounds, contents of amino acids and saccharids to three elephant- foots (Amporphophallus Konjac. K) collected from Kumsan, Japan and China. Mannan as a carbohydrate of major component of an elephant-food was slightly high in Kumsan than that of Japan and China variety. Degree of viscosity of an elephant-foot depends upon the soluble free sugar contents and amino acid, contents of these free sugars were high in the order of Kumsan, China and Japan elephant-foot powder. Results of analysis of inorganic compounds to an elephant-foot used; Kumsan variety was shown to be high than those of China and Japan, especially. K, P and Fe in Kumsan variety were high, while Na and Ca were appeared to be high in China elephant-foot.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.965-970
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• 2017

The objective of this study was to evaluate the effects of gelatin type (powder vs. hydrated) with or without transglutaminase (TGase) on the physicochemical and textural properties of low-fat model sausages (LFS). Treatments included LFS (control), LFS with hydrated-gel form of gelatin (1%), and LFS with powder form of gelatin (1%). Yellowness values of LFS with any type of gelatin were higher than those without gelatin (P<0.05). Moisture content (%) of LFS containing powder form of gelatin (1%) was higher than those with hydrated-gel form of gelatin or control (P<0.05). Expressible moisture (EM, %) of LFS with hydrated-gel form of gelatin was lower than those with powder form of gelatin (P<0.05). Thus, sausages with hydrated-gel form of gelatin showed better functional properties as compared to those with powder form of gelatin. To elucidate the interaction between gelatin and TGase in meat product, five actual sausages were manufactured: reference [konjac flour (KF), carrageenan (CN), and soy protein isolate], control (KF and CN alone), TRT1 (KF and CN, TGase 1%), TRT2 (KF and CN, gelatin 1%), and TRT3 (KF and CN, TGase 1%+gelatin 1%). EM (%) of sausages with TGase alone was higher than those of other treatments (P<0.05). Most textural properties of TRT3 were higher than those of other treatments. Thus, TRT3 showed better functional properties than those with single addition. In conclusion, a combination of TGase and gelatin could be used to manufacture LFSs with improved functional and textural properties.