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RISS 인기검색어
- 검색키워드
- 주제어 : Konjac gum (검색결과 4 건)
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구수경,김태경,박종대,성정민,최현욱,장혜원,최윤상 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.3
Purpose: This study was conducted to examine the effectiveness of gums in improving the quality characteristics of rice batter. Methods: Quality characteristics of rice batter and bread added with gums (alginate, carrageenan, guar gum, pectin, konjac and carboxy methyl cellulose) were investigated based on pH, moisture content, cooking loss, specific volume, color, texture profile analysis, and apparent viscosity. Results: The rice bread added with gums showed higher specific volume and moisture content than that without the added gums; however, the cooking loss and hardness were lower. Cooking loss was lowest for rice bread added with guar gum, and highest for rice bread added with carrageenan. The specific volume was highest in konjac. The apparent viscosity of batters was increased with the addition of pectin and carrageenan. Conclusion: The results of this study showed the effect of quality improvement due to apparent viscosity and specific volume increase according to the addition of gums. This indicates the possibility of replacing wheat flour.
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양지수,최영진,한정우 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.2
In this study, a natural-based gelling agent comprised of blended flax seed gum (FSG), konjac glucomannan (KG), and agar gel (AG) was developed for application to control the textural properties of foods. The compound gels, including FSG, KG, and AG, were investigated to determine their moisture affinity, including minimum gelling concentration, water binding capacity, water soluble index, and swelling power. In addition, we analyzed the rheological properties of the compound gel through texture analysis, frequency sweep, and creep and recovery. The microstructure of the compound gel was identified and compared with the viscoelastic properties of the gel. Overall, these results showed that the F4K6 (4:6:2 of FSG:KG:AG) could serve as an excellent gelling agent, which endowed food gel with the promoted elastic properties, water capacity, and rigid surface morphology. This work suggests that novel gelling agents, including FSG, KGM, and AG, successfully prepared food gels with improved physicochemical properties.
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Elastic gels based on flaxseed gum with konjac glucomannan and agar
양지수,김정훈,최영진,한정우 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.10
In this study, we prepared hydrocolloid gels inwhich flaxseed gum (FSG), konjac glucomannan (KGM),and agar (AG) were blended in different ratios for use as aviscoelastic food. The prepared hydrogels’ physicochemicalproperties were analyzed concerning their water solubilityindex (WSI), swelling power (SL), frequency sweepresults, and microstructures. As the FSG ratio decreased,the WSI value of the compound gel tended to increase. However, it showed a tendency to have a relatively high SPvalue and a low tan d value according to a specific KGM/FSG/AG mixing ratios (8:2:1.5 and 6:4:1.5). Throughmicrostructure analysis, the FKA821.5 sample showed arelatively small, monodispersed gel building structure,correlated with the rheological results. In conclusion, theFKA821.5 gel was determined to have good water retentioncapacity and high structural strength. These results areexpected to increase the applicability of FSG-based gellingagents in the food industry.
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Study on the Preparation Method of an Intelligent Candy
王英明(Wang Yingming),杨,润,润,(Yang Runrun),冯,小芳(Feng Xiaofang),刘,静,(Liu Jing),胡林峰(Hu Linfeng) 아시아사회과학학회 2021 International Science Research Vol.1 No.1
Objective: To develop an intelligent soft candy with good taste, sweet taste and rich nutrition. Methods: Take dioscorea rhizoma and poria as main raw materials, study the content of konjac gum,gelatin,malt syrup and water on property of soft sweets,choose the best technology for making soft sweets. Results: The producted candy is sweet, soft and full of elasticity. Conclusion: The optimal formula of soft candy was 1%dioscorea rhizoma, 1% Poria, 3% konjac gum, 0.9% gelatin, 0.1% potassium sorbate, 69% water and 25% malt.
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