Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 54, Issue 12, Pages 3837-3846Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-017-2831-1
Keywords
Konjac glucomannan; Textural properties; Confocal laser scanning microscopy; Scanning electron microscopy; Sensory characteristics
Categories
Funding
- National Science Foundation of China [31571791]
- China Agriculture Reasearch System - Green Manure
- National Key-technologies RAMP
- D Project during the 13th 5-year Plan of the People's Republic of China [2016YFD0400402]
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In this study, effects of 5% konjac glucomannan (KGM) blended with low-protein flour at different dough mixing duration on the properties of dough and noodles were investigated. To prepare the KGM noodle samples, 5% KGM was added after low-protein flour mixed with water for 0, 2 and 4 min, respectively. The three samples above were defined as T-0 KGM, T-2 KGM and T-4 KGM noodle samples, respectively. The results revealed that the elastic modulus (G') and viscous modulus (GaEuro(3)) of dough both increased with extending dough mixing time before adding KGM. T-4 KGM samples showed the least cooking loss. Textural properties including hardness, cohesiveness and tensile strength of KGM noodles had a tendency to increase with a longer dough mixing time before adding KGM. Microstructure of dough and noodles confirmed that a longer dough mixing time before adding KGM made microstructure more compact with a thickened gluten matrix. The sensory quality of the T-2 KGM and T-4 KGM samples was better than that of the T-0 KGM samples.
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