An innovative konjac glucomannan/κ‐carrageenan mixed tensile gel
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Abstract:
Konjac glucomannan (KGM) showed a synergistic interaction with κ-carrageenan (CAR), which led to the formation of a promising compound hydrocolloid gel in the food field (such as jelly). Nevertheless, the mixed gels formed by adding KGM to CAR still displayed defects in gel strength and syneresis, and would hardly meet the quality requirements of some gel foods. However, deacetylated KGM and maltodextrin (MD) have always been used in gel foods and affect their viscosity and rheological properties.In our paper, different amounts of MD were first used to alter the textural properties, and the results showed that both tensile strength and elongation exhibited first an increasing and then a decreasing trend with the increasing MD proportion and achieved a maximum at a final maltodextrin proportion of 4 g kg-1 in the KGM/CAR/MD system. Based on the above results, we further explored the effects of deacetylation degree of KGM on the gel properties of mixed gel system. The results revealed that, compared to the native KGM, the partial deacetylated KGM was capable of significantly improving the tensile strength and elongation of KGM/CAR mixed gel.Our study found that the appropriate addition of MD (0.4%) and DKGM were able to alter the tensile properties of KGM/CAR mixed gel, with potential to meet the needs of consumers and further design innovative tensile gel products in the soft gel industry. © 2021 Society of Chemical Industry.Keywords:
Syneresis
Maltodextrin
Elongation
Carrageenan
Glucomannan
Syneresis
Carrageenan
Polyvinyl Alcohol
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Honey pineapple jam is an intermediate moisture food that often has low stability; hence it is not strong enough to hold the fruit tissue sugar in position during storage. Therefore, it is necessary to add hydrocolloid in fruit jam processing to increase stability and consistency, one of which is κ-carrageenan. The purpose of this study was to determine the effect of adding κ-carrageenan towards stability and preference for honey pineapple jam. The κ-carrageenan concentrations used were 0%, 0.5%, 1%, and 1.5% (w/w) of total ingredients. The ratio of honey pineapple pulp and sugar was 4:1 (w/w). The results showed that the addition of κ-carrageenan had a significant effect (p<0.05) on the hedonic evaluation of colour, smearing ability, and texture; moisture content, water activity (Aw), syneresis and texture (hardness, cohesiveness, and adhesiveness). The addition of κcarrageenan had no significant effect (p>0.05) on the hedonic evaluation (preference) of aroma and taste. Increasing the κ-carrageenan concentration can increase the hedonic value for colour and decrease the hedonic value for smearing ability and texture. Increasing the concentration of κ-carrageenan can also increase the value of hardness and cohesiveness but decrease water activity, syneresis, and adhesiveness. The addition of κcarrageenan 0.5% was more efficient in shortening the cooking time until 25%, inhibiting syneresis by 30%, and improving the colour of honey pineapple jam.
Syneresis
Carrageenan
Chewiness
Water activity
Organoleptic
Ananas
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Carrageenan and konjac glucomannan mixture is synergistic in producing a gel with high gel strength, good and elastic texture, as well as low syneresis. The synergistic effect is a very crucial factor in the utilization of carrageenan and konjac glucomannan mixture extensively for both food and non-food purposes. The use of these two types of polysaccharides can also reduce dependence on imported gelling agents such as locust bean gum. This study aims to produce such concentration of semi-refined carrageenan and glucomannan mixture as best gelling agents by evaluating the physical properties of the resulted gel mixture in terms of gel strength, hardness, rigidity, syneresis, and gel micro structure. The experimental design used in this study is completely randomized design with two factors to compare namely proportion ratio of gel-forming material and concentration of gel-forming material. Data is then processed using analysis of variance and the Tukey ’s test. The results show that the concentration of gel-forming material 7% in comparison with semi-refined carrageenan and glucomannan mixture of 1: 1 has the highest gel strength value of 3361.14 g/cm 2 ; lowest syneresis value of 0.7%, with such dense and compact gel matrix form.
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Composites composed of carrageenans (κ-carrageenan, ι-carrageenan, λ-carrageenan) and glucomannan as superabsorbent hydrogels were evaluated. These composites were prepared by changing the feed ratio of carrageenans and glucomannan. Among them, the composite composed of ι-carrageenan and glucomannan (feed ratio 7:3 by weight), or that of λ-carrageenan and glucomannan exhibited high absorbency. Interestingly, the decrease of absorbency of these composites due to NaCl was somewhat lower than those of the corresponding carrageenans alone. The composite composed of ι-carrageenan and glucomannan showed excellent biodegradability.
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The combined use of polysaccharide have a positive effect on reducing syneresis of gels. The article presents the results of determining the syneresis of carrageenan gel in the presence of different concentrations of xanthan gum. The dependence of the increase in the syneresis of the carrageenan gel during storage on the dosage of the polysaccharide was revealed. It was found that the use of a mixture of carrageenan: xanthan in a ratio of 1: 1 led to reduce syneresis by more than 70 % in comparison with carrageenan gel without gum.
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Carrageenan
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In the article “An innovative konjac glucomannan/κ-carrageenan mixed tensile gel” (DOI: 10.1002/jsfa.11151) published in Wiley Online Library on 22 February 2021 in the journal of Journal of Science of Food and Agriculture 101(12): 5067-5074, an error was found in Figure 6 and has been revised as shown below.
Glucomannan
Carrageenan
Tensile strain
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