Bioscience Research - Innovative Scientific Information ...
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Available online freely at www.isisn.org
Bioscience Research
Print ISSN: 1811-9506 Online ISSN: 2218-3973
Journal by Innovative Scientific Information & Services Network
RESEARCH ARTICLE BIOSCIENCE RESEARCH, 2021 18(1):1062-1066. OPEN ACCESS
Incorporation of Konjac Glucomannan to Pia Cake
Production
Nguyen Phuoc Minh
Faculty of Food Science and Technology, Thu Dau Mot University, Binh Duong Province, Vietnam
*Correspondence: nguyenphuocminh@tdmu.edu.vn Received 20-02-2021, Revised: 27-03-2021, Accepted: 30-03-2021 e-
Published: 31-03-2021
Konjacglucomannan has been widely utilized as food additive owing to its excellent water holding,
thickening and gelling attributes. It has attracted a great attention by its good film-forming ability,
biocompatibility, biodegradability, and gelation performance. Pia cake is a traditional specialty of
SocTrang province, Vietnam. Starch retrogradation is a major deterioration in Pia cake quality at cool
storage. In our research, we investigated the effectiveness of konjacglucomannan in Pia cake making.
Our results revealed that among differerent replacement ratios (1.0, 1.5, 2.0, 2.5, 3.0%), the 2.5% of
konjacglucomannan showed the greatest improvement of gel strength (g/cm2), water holding capacity
(%), pasting temperature (oC), peak viscosity (cP). Our findings revealed that this hydrocolloid would be
a potential thickner in Pia cake production.
Keywords: Konjac glucomannan, Pia cake, gel strength, water holding capacity, pasting temperature, peak viscosity
INTRODUCTION non-toxic, harmless, and biocompatible features
Starch is an abundant hydrocolloid as food (Dan et al. 2017).It has been widely utilized in the
thickener, stabilizer, gelling agent, and water food processing and other sectors (Zalewsk et al.,
retention ingredient to enhance the viscosity, 2015; Zhang et al.2016; Jian et al. 2016; Lei et al.
texture firmness, and stability of “Pia” cake 2017; Ji et al. 2017; Lafarge and Cayot, 2018;
production (Cui et al. 2018). Bare starch revealed Guerreiro et al. 2019). It serves as nutritional
several problems like retrogradation tendency, supplement and functional foods due to its healthy
shearing or heating instability and acidic and nutritional functions in lowering cholesterol,
sensitivity (Zhou et al. 2017). Physical, chemical normalizing triglyceride level and enhancing blood
and enzymatic modifying approaches were sugar, promoting intestinal activity and immune
applied to solve the undesirable matters of starch defence (Behera and Ray, 2017). It can create
(Singh et al. 2017). Konjacglucomannan is a thermo-reversible and thermo-irreversible gel in
natural, soluble and neutral polysaccharide various terms (Pang et al. 2011).
originated from Amorphophalluskonjac K. Koch. It Konjacglucomannan can be blended with
has a structure of linear random copolymer carrageenan (Brenner et al. 2015), xanthan gum
consisted of D-mannose and D-glucose residues (Abbaszadeh et al. 2016) to enhance the gelling
connected with β-(1→4) linkages (Katsuraya et al. functions. The gelation of konjacglucomannan is
2003). These can only be hydrolyzed by α- significantly correlated to the concentration,
mannase at the end of the small intestine and the temperature, duration and pH. Its gel was
colon of the human body (Xu et al. 2009; Xiong et relatively unstable at low temperature (Weijian et
al. 2014; Jin et al. 2015). It has attracted al. 2019). In alkaline conditions with thermal
extensive attention because of its biodegradable, treatment, the acetyl group was separated fromNguyen Phuoc Minh Incorporation of Konjac Glucomannan to Pia Cake Production
konjacglucomannan, the spiral structure was making, filling, ingredient mixing, shaping, baking
decomposed, and intermolecular and and preservation.
intramolecular hydrogen bonds between the
hydroxyl group and the water molecule on the 2.2 Researching method
glycosyl group created (Li et al., 2002; Chen et al. A certain amount of konjacglucomannan
2011). The higher degree of deacetylation, powder was dissolved in distilled water at a
temperature and alkali concentration, the better concentration of 2.0% (w/w). This
interaction between molecular chains and konjacglucomannan solution was added into “Pia”
hydrogen bond was formed (Nishinari, 2000; cake mixture at different replacement ratio (1.0,
Huang et al. 2002). Konjacglucomannan was 1.5, 2.0, 2.5, 3.0%).Gel strength (g/cm 2), water
mixed with starch to prepare some new gels for holding capacity (%), pasting temperature (oC),
expanding the applications (Schwartz et al. 2014). peak viscosity (cP).
Konjacglucomannan-potato starch gels for
increasing the stability of carvacrol trapping were 2.3 Physical analysis
successfully prepared by Lafarge et al. (2017). Gel strength (g/cm 2) was evaluatedfollowing
Pia cake is a specialty of SocTrang province, to the method of Jian et al. (2016). It is observed
loved by the Southern people. Apart from durian as the peak force (g) at the time of gel rupture
filling, Pia cake also has salted egg, mung beans, divided by width of the contact area / pressure
fruits filling such as passion fruit, mango, field (cm2). Water holding capacity (%) was
aloevera. A delicious Pia cake is evaluated measured using the method of Herranz et al.
according to the following criteria: The crust must (2012). Pasting temperature (oC) and peak
be thin, durable. The surface of the cake is viscosity (cP) were estimated from the method
smooth, and when it is pressed, you feel it lightly ofSamutsriandSuphantharika(2012).
concave and soft.When eating the cake; you will
enjoy the delicious taste of mung bean or fruit in 2.4 Statistical analysis
the cake. Sugar re‐crystallisation, starch The experiments were run in triplicate with
retrogradation are major deteriorations in Pia cake three different lots of samples. The data were
quality at cool storage. Cake microstructure presented as mean±standard deviation. Statistical
damage is related to physical changes related to analysis was performed by the Statgraphics
moisture and specific volume (Mayra et al., 2016). Centurion version XVI.
Loss of moisture and aroma, ultimately imparting
firmness and cracking technically referred to as RESULTSAND DISCUSSION
retrogradation (Sang et al. 2015). Starch The results showed that the gel strength
retrogradation is a process whereby when a (g/cm2), water holding capacity (%), pasting
gelatinized solution is cooled for a long time, it temperature (oC), peak viscosity (cP) increased
changes into a gel and rearranges itself into a with accelerated concentrations of
crystalline structure. Starch retrogradation konjacglucomannan (figure 1-4). These were
severely affects the nutritional properties and consistent with other findings (Khanna& Tester,
storage stability of cakes (Zhe et al. 2017). 2006; Schwartz et al. 2014). Starch granules
Objective of our study focused on the absorbed water, swelled and losed their
effectiveness of konjacglucomannan crystalline structure during heating (Fonseca-
supplementation in Pia cake making. Florido et al. 2017). When starch granules were
heated over the pasting temperature in a sufficient
MATERIALS AND METHODS amount of water, the granules absorbed a huge
amount of water and swell to many times than
2.1 Material their original size, which resulted in viscosity rise.
Konjacglucomannanwas purchased from An increase of the peak viscosity in starch
Rainbow Trading Co. Ltd. samples with the incorporation of hydrocolloids
Konjacglucomannanwas highly dissolved in were also reported (Techawipharat et al. 2008;
distilled water by stirring at 45oC in 30 minutes. Correa et al. 2013; Mohamed and Babucurr,
Pia cake production was passed in following 2015). With the konjacglucomannan located in the
steps: salted egg yolk washing and soaking into continuous phase, its concentration increased
alcohol. pork-fat cube slicing, durian blending, wet dramatically due to the reduced accessible
dough making, mixture blending, oily dough volume of the konjacglucomannan caused by
swelling of the starch granules during pasting (Li
Bioscience Research, 2021 volume 18(1): 1062-1066 1063Nguyen Phuoc Minh Incorporation of Konjac Glucomannan to Pia Cake Production
et al. 2015). There was a reduction of available Figure 4: Effect of konjac glucomannan (%) to
water for starch resulting from that konjac peak viscosity (cP) of Pia cake
glucomannan competed for water molecules with The pasting temperature of rice starch, pea
starch. There was also a possibility of interaction starch could be improved by konjac glucomannan
by konjac glucomannan with leaching amylose supplementation (Charoenrein et al. 2011; Li et al.
and low molecular weight amylopectin (Tester and 2015). Meanwhile the pasting temperature of
Sommerville, 2003). wheat starch, corn starch and tapioca starch
decreased with the addition of konjac
glucomannan (Funami et al. 2005; Meng et al.
2015). Konjac glucomannan gel enabled the cake
to look smooth and taste light and crisp. It
improved the strength and toughness of extra-thin
noodles and optimizes the taste. The konjac
glucomannan supplementation increased the pore
size but prevented the formation of very large
pores and therefore reduced the syneresis (Dan
et al. 2017). Starch gels with konjac glucomannan
had smaller pores and less well-defined
Figure 1: Effect of konjac glucomannan (%) to
surrounding matrices than those without konjac
gel strength (g/cm2) of Pia cake
glucomannan, meanwhile, meanwhile, konjac
glucomannan could reduce the aggregation of
swollen starch granules (Charoenrein et al.2011).
Konjac glucomannan was extremely effective at
retarding starch retrogradation during low
temperature storage. It may acted as a physical
barrier to prevent amylopectin chain association
during storage, restricted enzyme–substrate
contact and exerted a viscosity effect influencing
to mobility within the stored system (Sheila and
Richard, 2006).
Figure 2: Effect of konjac glucomannan (%) to
water holding capacity (%) of Pia cake CONCLUSION
Konjac glucomannan has been widely used in
food processing and preservation due to its water
holding, thickening, gelling and emulsifying
properties. Gelation is one of the most important
properties of konjac glucomannan. In this
research, we have successfully demonstrated the
the effectiveness of konjac glucomannan
supplementation in Pia cake making. The gel
strength, water holding capacity, pasting
temperature, peak viscosity increased with
Figure 3: Effect of konjac glucomannan (%) to accelerated concentrations of konjac
pasting temperature (oC) of Pia cake glucomannan. This hydrocolloid would be
beneficial in retardation of starch retrogradation in
Pia cake during long-term storage.
CONFLICT OF INTEREST
The authors declared that present study was
performed in absence of any conflict of interest.
ACKNOWLEGEMENT
We acknowledge the financial support for the
publication provided by Thu Dau Mot University,
Vietnam.
Bioscience Research, 2021 volume 18(1): 1062-1066 1064Nguyen Phuoc Minh Incorporation of Konjac Glucomannan to Pia Cake Production
AUTHOR CONTRIBUTIONS application. Int. J. Mol. Sci. 2017; 18: 2250.
Nguyen Phuoc Minh arranged the Fonseca-Florido HA, Gomez-Aldapa C, López-
experiments and also wrote the manuscript. Echevarría G, Velazquez G, Morales-Sánchez
E, Castro-Rosas J, Mendez-Montealvo G.
Copyrights: © 2021@ author (s). Effect of granular disorganization and the water
This is an open access article distributed under the content on the rheological properties of
terms of the Creative Commons Attribution License amaranth and achira starch blends. LWT-Food
(CC BY 4.0), which permits unrestricted use, Science and Technology 2017; 87: 280-286.
distribution, and reproduction in any medium, Funami T, Kataoka Y, Omoto T, Goto Y, Asai I,
provided the original author(s) and source are Nishinari K. Effects of non-ionic
polysaccharides on the gelatinization and
credited and that the original publication in this
retrogradation behavior of wheat starch.Food
journal is cited, in accordance with accepted
Hydrocolloids 2005; 19: 1-13.
academic practice. No use, distribution or Guerreiro F, Pontes JF, Rosa CAM, Grenha A.
reproduction is permitted which does not comply Spray-drying of konjacglucomannan to produce
with these terms. microparticles for an application as
antitubercular drug carriers.Powder Technol.
REFERENCES 2019; 342: 246–252.
Abbaszadeh A, Macnaughtan W, Sworn G, Foster Herranz B, Tovar CA, Solo DZB, Borderias
T. New insights into xanthan synergistic AJ.Effect of alkalis on konjacglucomannan gels
interactions with konjacglucomannan: A novel for use as potential gelling agents in
interaction mechanism proposal. restructured seafood products.Food
Carbohydr.Polym.2016; 144: 168–177. Hydrocoll.2012; 27: 145–153.
Behera SS, Ray RC. Nutritional and potential Huang L, Takahashi R, Kobayashi S, Kawase T,
health benefits of konjacglucomannan, a Nishinari K. Gelation behavior of native and
promising polysaccharide of elephant foot yam, acetylated konjacglucomannan.
Amorphophalluskonjac K. Koch: A review. Biomacromolecules 2002; 3: 1296–1303.
Food Reviews International 2017; 33: 22–43. Jian W, Wu H, Wu L, Wu Y, Jia L, Pang J, Sun
Brenner T, Tuvikene R, Fang Y, Matsukawa S, YM. Effect of molecular characteristics of
Nishinari K. Rheology of highly elastic iota- Konjacglucomannan on gelling and rheological
carrageenan/kappa- properties of Tilapia myofibrillar
carrageenan/xanthan/konjacglucomannan protein.Carbohydr.Polym.2016; 150: 21–31.
gels.Food Hydrocoll.2015; 44: 136–144. Jin W, Song R, Xu W, Wang Y, Li J, Shah BR, Li
Charoenrein S, Tatirat O, Rengsutthi K, Y, Li B. Analysis of
Thongngam M. Effect of konjacglucomannan deacetylatedkonjacglucomannan and xanthan
on syneresis, textural properties and the gum phase separation by film forming.Food
microstructure of frozen rice starch gels. Hydrocoll.2015; 48: 320–326.
Carbohydrate Polymers 2011; 83: 291-296. Katsuraya K, Okuyama K, Hatanaka K, Oshima R,
Chen J, Li J, Li B. Identification of molecular Sato T, Matsuzaki K. Constitution of
driving forces involved in the gelation of konjacglucomannan: chemical analysis and 13C
konjacglucomannan: Effect of degree of NMR spectroscopy. Carbohydrate Polymers
deacetylation on hydrophobic association. 2003; 53: 183-189.
Carbohydr.Polym.2011; 86: 865–871. Khanna S, Tester RF. Influence of purified
Correa MJ, Ferrero C, Puppo C, Brites C. konjacglucomannan on the gelatinisation and
Rheological properties of rice–locust bean gum retrogradation properties of maize and potato
gels from different rice varieties. Food starches.Food Hydrocolloids 2006; 20: 567-
Hydrocolloids 2013; 31: 383-391. 576.
Cui S, Li M, Zhang S, Liu J, Sun Q, Xiong L. Lafarge C, Journaux L, Bonnotte A, Lherminier J,
Physicochemical properties of maize and Lee JA, Bail PL, Cayot N. Trapping of carvacrol
sweet potato starches in the presence of by konjacglucomannan-potato starch gels:
cellulose nanocrystals. Food Stability from macroscopic to microscopic
Hydrocolloids2018; 77: 220-227. scale, using image processing. Food
Dan Y, Yi Y, Lin W, Xiaoshan W, Ruojun M, Jie P, Hydrocoll.2017; 66: 216–226.
Jianbo X, Yafeng Z. A Review on Lafarge C, Cayot N. Potential use of mixed gels
konjacglucomannan gels: Microstructure and from konjacglucomannan and native starch for
Bioscience Research, 2021 volume 18(1): 1062-1066 1065Nguyen Phuoc Minh Incorporation of Konjac Glucomannan to Pia Cake Production
encapsulation and delivery of aroma 78.
compounds: A review. Starch 2018; 70. Sheila S and Richard FT. Influence of purified
Lei J, Zhou L, Tang Y, Luo Y, Duan T, Zhu W. konjacglucomannan on the gelatinisation and
High-strength konjacglucomannan/silver retrogradation properties of maize and potato
nanowires composite films with antibacterial starches.Food Hydrocolloids 2006; 20: 567-
properties. Materials 2017; 10: 524. 576.
Li B, Xie BJ. Study on the gelatin mechanism of Singh A, Gevekea DJ, Yadav MP. Improvement of
konjacglucomannans. Sci. Agric. Sin. 2002; 35: rheological, thermal and functional properties
1411–1415. of tapioca starch by using gum arabic.LWT-
Ji L, Xue Y, Zhang T, Li ZJ, Xue CH. The effects Food Science and Technology 2017; 80: 155-
of microwave processing on the structure and 162.
various quality parameters of Alaska Techawipharat J, Suphantharika M, Bemiller JN.
pollocksurimi protein-polysaccharide gels.Food Effects of cellulose derivatives and
Hydrocoll.2017; 63: 77–84. carrageenans on the pasting, paste, and gel
Li X, Xing Y, Sun Q, Chu L, Xiong L. Effect of food properties of rice starches. Carbohydrate
gums on properties of pea starch and Polymers 2008; 73: 417-426.
vermicelli prepared from pea starch.Starch Tester RF, Sommerville MD.The effects of non-
2015; 67: 399-406. starch polysaccharides on the extent of
Mayra DR, Georgina CD, Ma PSC, José JCP, gelatinisation, swelling and α-amylase
José AAA, Pablo DR. Sponge cake hydrolysis of maize and wheat starches.Food
microstructure, starch retrogradation and Hydrocolloids 2003; 17: 41-54.
quality changes during frozen storage. Xiong ZD, Zhou WQ, Sun LJ, Li NX, Zhao DW,
International Journal of Food Science and Chen Y, Li J, Ma GH, Su ZG.
Technology 2016; 51: 1744-1753. Konjacglucomannan microspheres for low-cost
Meng F, Liang Y, Shuai T, Xiong J, Zhong G. desalting of protein
Physicochemical properties of solution.Carbohydr.Polym.2014; 111: 56–62.
Amorphophalluspaeoniifolius (Dennst.) Xu CG, Luo XG, Lin XY, Zhuo XR, Liang LL.
Nicolson starch and its blend with Preparation and characterization of
konjacglucomannan.Starch 2015; 67: 820-828. polylactide/thermoplastic konjacglucomannan
Mohamed IO, Babucurr J. Effect of date syrup on blends. Polymer 2009; 50: 3698–3705.
pasting, rheological, and retrogradation Weijian Y, Bowen Y, Jie P, Daming F, Jianlian H,
properties of corn starch gels. Starch 2015; 67: Wenguo Z, Xueqian C, Hui C, Hao Z. A study
709-715. of the synergistic interaction of
Nishinari K. Konjacglucomannan.Dev. Food Sci. konjacglucomannan/curdlan blend systems
2000; 41: 309–330 under alkaline conditions. Materials 2019; 12:
Pang J, Wu CH, Wen CR, Yin N, Yao MN. 3543.
Research advances in konjacglucomannan gel Zalewski BM, Chmielewska A, Szajewska H. The
and its problem. J. Chin. Inst. Food Sci. effect of glucomannan on body weight in
Technol. 2011; 11: 181–187. overweight or obese children and adults: A
Samutsri W, Suphantharika M. Effect of salts on systematic review of randomized controlled
pasting, thermal, and rheological properties of trials. Nutrition 2015; 31: 437–442.
rice starch in the presence of non-ionic and Zhang T, Li ZJ, Wang YM, Xue Y, Xue CH.
ionic hydrocolloids. Carbohydrate Polymers Effects of konjacglucomannan on heat-induced
2012; 87: 1559-1568. changes of physicochemical and structural
Sang W, Shao X, and Jin ZT. Texture properties of surimi gels.Food Res. Int. 2016;
attributes,retrogradation properties and 83: 152–161.
microbiological shelf life of instant rice Zhe Y, Xue H, Huiying W, Lijuan Z, Lanwei Z, and
cake. Journal of Food Processing and Javed IM. Impact of emulsifiers addition on the
Preservation 2015; 39: 1832–1838. retrogradation of rice gels during low-
Schwartz JM, Bail KL, Garnie C, Llamas G, temperature storage. Journal of Food Quality
Queveau D, Pontoire B, Srzednicki G, Bail LP. 2017; 4247132.
Available water in konjacglucomannan–starch Zhou DN, Zhang B, Chen B, Chen HQ. Effects of
mixtures.influence on the gelatinization, oligosaccharides on pasting, thermal and
retrogradation and complexation properties of rheological properties of sweet potato
two starches. Food Hydrocolloids 2014; 41: 71- starch.Food Chemistry 2017; 230: 516-523.
Bioscience Research, 2021 volume 18(1): 1062-1066 1066You can also read
