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Optimization of Konjac Gel Texture Prepared with-κ-carrageenan and Sweeteners and their Applications in Orange Jelly
Abstract
This study investigated the effects of konjac proportion in 1% konjac/κ-carrageenan blend (25:75-50:50) and sweetener concentration (sucrose and xylitol at 2-20% and erythritol-sucralose at 0.25-2.5%) on gel strength of konjac gels using Response Surface Methodology (RSM). The statistical analysis revealed that all models of konjac gels with sweeteners were effective and adequate fitted. The most variable affecting gel strength was konjac/κ-carrageenan n blend. Quadratic effect of konjac/κ-carrageenan blend was more profound (p<0.001) on konjac gels with each sweetener. The variation of xylitol and sucrose had a linear effect (p<0.001) and a quadratic effect (p<0.05) on gel strength, respectively, while an increase in erythritol-sucralose had no significant effect. Also, the interaction between the two variables had no significant effect on gel strength. The optimal conditions for the highest gel strength were 1% konjac/κ-carrageenan (39.56:60.44) with 9.58% sucrose, 1% konjac/κ-carrageenan (39.87:60.13) with 2% xylitol and 1% konjac/κ-carrageenan (38.18:61.82) with 0.94% erythritol-sucralose. Orange konjac jellies made with three optimal conditions showed no significant differences in appearance and color. Most panelists preferred sweet and texture of the jelly with erythritol-sucralose than that with xylitol. Nevertheless, the jelly with sucrose significantly received the most scores of sweet and overall acceptance. The appropriate level of texture and sweet was evident on the jelly with sucrose, followed by that with erythritol-sucralose and xylitol, respectively.
... Among the studies that evaluated the effects of both natural and artificial sweeteners on the sensory aspects of jams, jellies, and marmalades, many of these (Table 6) evaluated the effects of natural sweeteners in combination with artificial ones (Akesowan & Choonhahirun, 2014;Barcia et al., 2010;Riedel et al., 2015;Santos et al., 2014;Souza et al., 2013;Tobal & Rodrigues, 2019). Akesowan and Choonhahirun (2014), studied the effects of combining different sweeteners in orange marmalade. ...
... Among the studies that evaluated the effects of both natural and artificial sweeteners on the sensory aspects of jams, jellies, and marmalades, many of these (Table 6) evaluated the effects of natural sweeteners in combination with artificial ones (Akesowan & Choonhahirun, 2014;Barcia et al., 2010;Riedel et al., 2015;Santos et al., 2014;Souza et al., 2013;Tobal & Rodrigues, 2019). Akesowan and Choonhahirun (2014), studied the effects of combining different sweeteners in orange marmalade. Formulations sweetened with sucrose-xylitol (2-20%) and erythritol-sucralose (0.25-2.5%) were tested. ...
... Among the studies in this review, many of them evaluated the effects of combinations of natural and artificial sweeteners on F I G U R E 4 Impact of artificial sweeteners used isolated or combined with natural sweeteners on sensory aspects of sweet fruit preserves the sensory aspects of sweet fruit preserves with partial or complete sugar substitution (Akesowan & Choonhahirun, 2014;Riedel et al., 2015;Santos et al., 2013;Santos et al., 2014;Barcia et al., 2010;Tobal & Rodrigues, 2019). ...
With the growing interest of the general population in a healthier diet, it is possible to notice an increase in the demand for sweet fruit preserves with the partial or total substitution of sugar by different sweeteners. This systematic review identified 28 studies to answer the following question: “What are the effects of different sugar substitute sweeteners on the sensory aspects of jams, jellies, and marmalades?”. Results show that the blends of different sweeteners, either artificial and/or natural are probably the best strategy to sweeten these products when it comes to their sensory aspects. In addition, a greater demand for natural products is one of the reasons to combine bulk and high-intensity natural sweeteners, especially xylitol and stevia. This is a promising alternative that deserves to be further studied and explored for the development of low-sugar or sugar-free natural products, which besides being sensory-friendly, are possibly lower in calories and costs.
... On the other hand, the proportions of 40:60 (P4) and 20:80 (P5) was responsible for the decrease of fracturability due to the higher proportion of konjac flour that inhibits the gluten formation as the primary structure builder of edible straw (Akesowan, 2015). The results in this study support the previous research conducted by Akesowan and Choonhahirun (2014) on the effect of kappa-carrageenan and konjac flour used in the production of orange juice jelly, which reported that the gel strength of the combination of kappa-carrageenan and konjac flour yielded a strong jelly structure. ...
The development of edible straws is an affordable solution to reduce the use of plastic tableware as well as a promising innovation to promote an eco-friendly lifestyle. This study was aimed at producing wheat-based edible straw made by combining high-protein wheat flour with kappa-carrageenan, konjac flour, salt and water. All ingredients were introduced to mixing, kneading, resting, dough rolling, dough flattening, molding, and baking. The effect of six different proportions of kappa-carrageenan and konjac flour (100:0, 80:20, 60:40, 40:60, 20:80, 0:100) on the physicochemical and organoleptic properties of wheat-based edible straw was evaluated. The water content of edible straws from all treatments ranged from 7.07-8.12%. Among the six treatments, the maximum synergy of kappa-carrageenan and konjac flour in producing high gel strength and desired edible straw characteristics was obtained from the proportion of 60:40 with the produced edible straw possessed the lowest water activity (aw), percentage of water absorption at tested temperatures (0-5, 25-30, and 65-70oC), turbidity, and fracturability. The results of the organoleptic evaluation showed that the panelists slightly liked and could accept the aroma and color of wheat-based edible straw made with the proportion of kappacarrageenan and konjac flour 60:40.
... This could be attributed to the sucrose gain of the OAD products. Sugar is found to increase firmness in gels because of its good water-holding capacity [25]. Sucrose also exhibits a stabilizing effect on formation and packing of carrageenan double P-ISSN [19]. ...
The study investigated the effects of osmotic dehydration (OD) as pre-treatment to the quality
of mechanically air-dried semi-refined carrageenan (SRC). It aimed to evaluate some physical and textural
properties of SRC as influenced by osmotic temperature. Dried seaweeds of the specie Kappaphycus
alvarezii were used as raw material. After cooking and washing, the seaweed samples were subjected to
osmotic dehydration in a saturated sugar solution at temperatures of 30O, 40O, and 50OC. The samples
were then subjected to mechanical air-drying and milling to create powdered products. For property
evaluation, both powder and gel samples were used. The osmotically air-dried products (OAD) were
compared to conventionally-produced air-dried (AD) samples.
Osmotic dehydration both induced moisture loss and solute uptake in the products. Due to sucrose gain,
OD produced lighter powders and clearer gels from semi-refined carrageenan. Indeed, sugar was able to
improve product clarity. OAD gels also had lower pH values, more viscous, and with greater strength than
AD gels. In effect, this enhanced product qualities implied greater versatility and range of application for
the semi-refined carrageenan, making it more competitive with its refined counterpart. However,
osmotically air-dried (OAD) powders had higher water activity than purely air-dried (AD) samples. This
is a challenge to the storability and shelf-life of the product, implying the need to develop appropriate
packaging system for it
Jelly is a food product with a chewy and soft texture, so widely used as a dessert ingredient and a mixture in drinks. Jelly could be produced from konjac or glucomannan flour that is formulated with other additives to give the desired texture. The objective of this study was to determine the optimum proportion of porang flour as a gelling agent in producing jelly powder and to determine the effect of adding low-calorie sweeteners on the characteristics of the product. The study was arranged in a completely randomized design. The formulations to be carried out in the first stage are: konjac: agar (60:40); porang flour : agar (40:60); konjac: agar: guar gum (40:40:20); konjac: agar: guar gum (40:30:30); konjac: guar gum (40:60) and commercial product. The potential formula from the previous stage were optimized to get the optimum formula of porang jelly powder. The optimum formula then mixes with low-calorie sweetener, i.e stevia; sorbitol-erythritol-steviol glycoside mix that compared with sucrose. The results showed that the proportion of porang flour: agar (40:60) produced jelly with the optimum texture characteristics and the lowest syneresis. The use of stevia increases the texture characteristics and decreases the syneresis of jelly. The sugar total of jelly powder was quite low, namely 9.5 g for 100 g jelly powder, which is equivalent to 0.18% w/v of jelly.
The aim of this study was to formulate and develop a low calorie and low
glycemic index (GI) of soft ice cream by using
mixture of sucrose and Stevia. Five different formulations of ice
cream were produced by using different proportions of sucrose and Stevia.
Physicochemical characteristics, hedonic sensory evaluations and glycemic index
determination of products were carried out by following conventional methods. Replacement of sucrose with Stevia resulted in a significantly lower
viscosity and brix with a higher overrun and melting rate in a dose dependent
manner. Total replacing of sucrose with Stevia resulted in significant
reduction in caloric value from 143.03 to 105.25 Kcal and GI from 79.06 ± 4.0 to 72.18 ± 5.27 as compared to those of sucrose
based formulation (p 0.05) indicating a 37.78% and 6.88%
reduction, respectively. TB had the best sensory acceptance among all the
treatments. We concluded that
substitution of sucrose with Stevia may be a choice to
produce low caloric and GI ice creams. However, using mixture of
the two sweeteners improves sensory acceptance of the formulations.
This article presents an overview of the interaction in solution of certain plant and algal polysaccharides with cations and
also of their interaction in admixture with other polysaccharides and proteins. The mechanism of gelation of pectin and alginate
in the presence of calcium ions is discussed together with the specific binding of potassium ions to kappa carrageenan and
its influence on the coil–helix transition. The associative and segregative phase behaviour that is encountered in aqueous
solutions of mixed polysaccharide systems is considered together with the formation of the soluble and insoluble complexes
in mixtures of polysaccharides and proteins.
Quality characteristics of reduced-fat chiffon cakes containing 0, 25, 50, 75 and 100% erytthritol-sucralose as sugar replacement were carried out. Specific volume decreased (p<0.05) with increased sugar replacement, but weight loss and water activity increased (p<0.05). The 100% erytthritol-sucralose cake produced darker colour crumb, more cohesive and adhesive and less springy in relation to those of the control cake. Results from sensory evaluation also showed significant differences in all attributes for any cakes. The cakes with higher levels of erytthritol-sucralose content became darker crumb, more moist and less tender and sweet than those with sugar. Total caloric value reduction in 50% erytthritol-sucralose cake was about 21.3% in relation to 100 g of the standard cake.
There is a 1000-year written history of konjac tubers being consumed as a high-grade food, offered as presents to the Samurai and noble classes and used as a cure for certain diseases in China and Japan. It did not become an industrialized food product in Japan until the Mito clan cultivated konjac and developed a way of drying and separating the glucomannan from the starch and cellulose in the tuber. This allowed the konjac flour, also known as konjac gum, to be stored and distributed. Processing the tuber from the Amorphophallus konjac plant by this method made konjac flour available to the common people in Japan.
Konjac mannan is a main component of tubers of konjac which is a perennial plant of Araceae. It is a heteropolysaccharide consisting of βD- glucose (G) and βD-mannose (M), with a G/M ratio of 1 to 1.6. Konjac mannan contains very small amounts of acetyl groups and the viscosity of its aqueous solution is quite high. Deacetylation occurs with alkali treatment and a chewy irreversible gel is prepared. The gel has been used as a traditional dietary food in Japan for a long time. Konjac mannan interacts synergistically with other polysaccharides and forms thermoreversible gels. In this chapter, the following subjects are explained: cultivation of the konjac tuber, the production process and purification of konjac flour, the chemical structure and molecular weight of konjac mannan, the component analysis of commercial konjac flour, the properties of mixture gel synergistically prepared by konjac mannan and other polysaccharides, the uses and applications of konjac flour, and regulatory status.
RSM Simplified keeps formulas to a minimum and makes liberal use of figures, charts, graphs and checklists. It offers many relevant examples, with amusing sidebars and do-it-yourself exercises that will lead readers to the peak potential for their product quality and process efficiency.
The authors, Mark J. Anderson and Patrick J. Whitcomb, are principals of Stat-Ease, a provider of DOE training, consulting, and software. They both are professional chemical engineers. Anderson has more of a business background while Whitcomb specializes in statistics.
Incorporated into this book is the more advanced Design-Expert, version 7 software for Windows, with a 180-day trial, so the reader can do the complex statistical computations, generate the necessary graphics (2D and 3D maps) and perform the numerical optimization.
The paper reports a study of the characteristics of konjac gel fat analogue as compared to types of pork fat for use in fat reduction strategies for meat products. Various characteristicsdcolour, mechanical/rheological behaviour and thermal propertiesdof pork fats (backfat-PBF and trimmed fat-PTF) and konjac gel (KFG) with different physical structures (intact or ground to 4 and 8 mm) were studied. Pork fat melting processes were evaluated by differential scanning calorimetry (DSC) at above- and below-zero
temperature ranges with PBF and PTF always showing similar net results. KFG did not show any thermal event in the range from -�40 to 100 �C except the freezing/melting of its constitutional water. While water and fat binding properties of pork fats were affected by fat type and structural disintegration (ranging between 0 and 77%), in all cases KFG presented excellent thermal water binding (<1%). As compared to KFG, PBF showed greater (P< 0.05) hardness, chewiness, penetration force, gel strength, extrusion force and work of extrusion. These differences were minimized after grinding. Kramer shear values in KFG were greater (P< 0.05) than in PBF when this was ground to 4 mm, but lower (P< 0.05) at 8 mm. The highest Kramer shear values (P< 0.05) were recorded in PTF irrespective of the degree of
disintegration. Rheological analyses indicate that the behaviour of KFG, which is thermally stable, is predominantly elastic during heating and exhibits rheological thermal behaviour (at over 40 �C) similar to that of pork backfat.
In this edition (see 24: 5597), new material has been added where necessary to fulfill the original objective of making available the types of designs likely to be most useful. The 2 chapters added deal with factorial experiments in fractional replication and some methods for the study of response surfaces. The appearance of several series of new incomplete block designs necessitated expansions in some of the later chapters. To cover other developments, a number of sections has been added. References have been brought up-to-date. (PsycINFO Database Record (c) 2012 APA, all rights reserved)
The gel strength and texture of konjac gel and mixed gels of konjac and various gums were measured after gelation at various concentrations of alkali. A selection of different alkaline reagents was used. Regardless of alkali concentration, increasing konjac levels caused a decrease in pH but an increase in hardness and strength of konjac/gellan gum mixed gels. The highest gel strength and hardness were given by mixed konjac/gellan gum gels using sodium carbonate as the gelling medium. Under similar gelling conditions, the addition of gellan gum resulted in the greatest gel hardness. Of the gums examined, a possible synergistic effect on konjac/gellan gum mixed gel texture was observed.
ABSTRACTA low-fat bologna model system (LFBMS) with a konjac blend (KB) level of 0.5% had higher moisture content and shear stress values (p<0.05) than a 1.0% KB. Increasing moisture:protein (M:P) ratios from 5.0 to 6.0 had the greatest effect on chemical and physical parameters. Three konjac types (KSS, KHC and KNC) had varying effects on these parameters. Allo-Kramer shear, texture profile analysis (TPA) and torsion tests indicated that LFBMS with a 0.5% konjac level and a M:P ratio of 6.0 or a 1.0% konjac level and M:P ratios of 5.5 or 6.0 yielded similar products to the control (30% fat).
Large deformation rheological tests were employed to determine the textural differences in heat-induced gel systems. Three different large deformation rheological methods (viscosity index and apparent elasticity, texture profile analysis (TPA) and torsional fracture) were employed to study the dependence of the ion type on the textural properties of heat-induced mixed protein–gum gels. Protein–gum mixed solutions were prepared with bovine serum albumin (BSA) or egg white albumin (EWA) (20% w/v) with κ-carrageenan (KCG), gellan (GLN) or xanthan gums (XNT) (0.5% w/v) at 0.1 M sodium chloride (NaCl), potassium chloride (KCl) or no added salt. Despite inherent differences in protein type, the main effect on the textural properties evaluated was for the kind of salt added, since potassium ions, with a strong influence on KCG and GLN gelation, affected the parameters related to the structure or hardness of the samples. There was no significant effect on parameters associated with sample ductility or elasticity. GLN formed stronger gels than KCG, whereas XNT did not perform as well in gel formation since it does not contribute to protein matrix formation. The results indicated that potassium may be substituted for sodium ions at low ionic strengths in foods where the incorporation of KCG or GLN helps to improve texture and related features.
Pasting properties of cassava starch solutions were prepared with different types of sugars (glucose, sucrose and fructose) at different levels as 10.71, 19.35, 32.43% and gums (gum acacia, guar gum and gum tragacanth) at 0.1, 0.2, 0.3, 0.4% levels, respectively, were analyzed using the Rapid Visco Analyzer. The pasting temperature increased with increase in the sugar concentration in cassava starch–water system and the maximum 78.27C at 32.43% sucrose solution. The peak viscosity (PV) and breakdown viscosity (BD) decreased with increase in the sugar concentration. Hot paste viscosity and cold paste viscosity decreased progressively with increase in sugar concentration in fructose and glucose solution. The PV and BD increased with increase in guar gum concentration and was maximum 5,704 and 3,773 mPa·s at 0.4% concentration, respectively.
Cassava starch performs most of the functions where maize, rice and wheat starch are currently used. In food industry, cassava starch is used in extruded snacks for improved expansion, as a thickener in foods, in processed baby foods as a filler material and bonding agent in biscuit and confectionary, textile, pharmaceutical, paper and cosmetic industries. Cassava starch can be converted to maltotriose, maltose, and glucose as well as to other modified sugars and organic acids. Starch from cassava can be used to make gelatin capsules. Starches and gums are often used together in food systems to provide texture, control moisture, water mobility, improve overall product quality and stability, reduce cost and facilitate processing. Cassava starch, due to its high swelling power, is reported to yield better quality instant noodles.
The effect of adding sucrose (5–25% w/w) and aspartame (0.04–0.16% w/w) on the compression resistance of three hydrocolloid gelled systems: j-carrageenan, gellan gum and j-carrageenan/locust bean gum at three different concentrations (0.3, 0.75 and 1.2% w/w) was studied. Sucrose addition increased true rupture stress in the three-gelled systems, this effect being stronger in gellan gels. The deformability modulus increased with sucrose concentration in gellan gels, but not in the other systems. Rupture stress and deformability modulus increased with the addition of sucrose only in the harder gels (0.75 and 1.2% w/w). The effect of sucrose addition on the true rupture strain was significant but, in general, not important, mainly for lower gum concentrations. Aspartame addition did not affect the compression parameters.
Response surface methodology was used to determine the optimum processing conditions that yield maximum apparent viscosity and extraction yield and consistency coefficient with minimum protein content and flow behavior index during extraction of Qodume Shirazi seed gum. Extraction temperature (25–85C), pH (4–10) and water : seed (20:1–60:1) were the factors investigated. Experiments were designed according to Central Composite Face Center Design with these three factors, including central and axial points. The response surfaces showing the interaction of process variables were constructed. Solution with 3% concentration of each gum with different extraction methods were made to evaluate the flow properties of gum extracted from Qodume seeds. The Power-law model was successfully applied to fit the shear stress versus shear rate data of gum solution. The flow behavior indices, n, varied in the range of 0.25–0.41. The consistency coefficients, k, were in the range of 5.5–8.62 Pa·sn. Applying desirability function method, optimum operating conditions were found to be extraction temperature of 36.3C, pH of 4 and water : seed of 40:1. At this optimum point, apparent viscosity, extraction yield and protein content, consistency coefficient, flow behavior index were found to be 855.9 (mPa·s), 287.3 (g/kg), 1.27 (%), 8.27 (Pa·sn) and 0.29, respectively.
Growing use of hydrocolloids in food industries has brought about the need for new sources of these products. Therefore, there could be a substantial market for new source of produced gum. The aim of the present paper was to choose a suitable new source for extracting polysaccharides. Qodume Shirazi is a medicinal seed grown in the Middle East that produces a high amount of mucilage. Thus we optimized the best method for extraction of mucilage from this seed, which is important for producing gum from Qodume Shirazi and assessed the flow behavior of the gum.
Effect of soy protein isolate (SPI) (0.5 to 3%, w/w) on physical, chemical, sensory, and microstructure properties of light
pork burgers containing added water incorporated with 0.7% mixed gum (konjac/gellan gum= 3:1) was carried out. Increasing of SPI levels resulted in significantly (p<0.05) higher cooking yield, lower reduction in diameter, and darker color of light pork burgers in relation to the control.
Textural characteristics including cohesiveness, springiness, and chewiness significantly increased (p<0.05) with increasing of SPI up to 2% level; however, decreased these parameters were evident at 3% SPI used. Sensory results
indicated that the 2% SPI light formulation showed significantly higher (p<0.05) scores for texture and juiciness than those of the control. The product was considered nutritious and provided the
reduction of fat and total caloric content about 62.3 and 43.1% of the full-fat product, respectively.
Keywordspork burger-low-fat meat product-soy protein isolate-
konjac flour-quality characteristics
Healthier lipid pâtés were formulated by reducing the fat content and/or replacing the pork backfat by a healthier oil combination (olive, linseed and fish oils) and konjac gel (0-15%). The reformulation results were evaluated by composition (proximate analysis and fatty acid profile), technological properties (emulsion stability, colour, and texture), microbiological and sensory parameters of the pâtés. Pâtés with partial or total replacement of pork backfat had lower levels of saturated fatty acids (SFA) (27.4% and 21.3%) and monounsaturated fatty acids (MUFA) (49.8% and 42.5%), and higher levels of polyunsaturated fatty acids (PUFA) (22.4% and 35.6%) compared with control pâtés (32.2%, 58.2% and 9.04% respectively). The n-6/n-3 PUFA ratio was decreased from 6.78 (in control pâtés) to 0.79 and 0.48 when partial and total pork backfat respectively was replaced by a healthier oil combination. Although emulsion stability was affected by the formulation, in general all pâtés had good fat and water binding properties. The fat reduction produced a softer and more spreadable pâté, although no effect on penetration parameters was observed after by pork fat replacement by a healthier oil combination. The addition of 15% of konjac gel produced stiffer structures (as compared with 0 and 7%) which are very close to those of the control samples. No microbiological limitations were produced by the reformulation process, obtaining pâtés with acceptable sensory characteristics, similar to the control sample.
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Erythritol-sucralose. Thailand
- U-Sing Co
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U-sing Co. Ltd., 2014. Erythritol-sucralose. Thailand.
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