Food and Fermentation Industries >

2024 , Vol. 50 >Issue 13: 190 - 197

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036566

Effect of deacetylated konjac glucomannan on quality of extruded cooked rice noodles

  • ZHAO Qi ,
  • QIN Xiaoli ,
  • WANG Haoyuan ,
  • YANG Yue ,
  • LIU Hewen ,
  • LIU Xiong
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Western Food Industry Technology Research Institute, Chongqing 402284, China)

Received date: 2023-06-25

  Revised date: 2023-07-11

  Online published: 2024-08-02

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Abstract

To study the mechanism of deacetylated konjac glucomannan (DKGM) improving the quality of extruded cooked rice noodles, the effect of the degree of deacetylation of DKGM (0%, 27.62%, 47.62%, 59.81%, 76.19%) on the quality of rice noodles was investigated by determining the pasting and rheological properties, cooking and texture characteristics of the noodles.In addition, the influence mechanism was studied by X-ray diffraction, Fourier transform infrared spectroscopy, and scanning electron microscopy.Results demonstrated that DKGM could significantly shorten the optimal cooking time of rice noodles, reduce the broken rate, and increase the light transmission rate.The moderately deacetylated DKGM (47.62%) reduced the cooking loss of rice noodles from 9.59% to 5.00% and the hardness from 1 544.79 g to 1 158.00 g.The highly deacetylated DKGM (76.19%) reduced the cooking loss of rice noodles by only 1.07% in comparison with the control group.X-ray diffraction analysis showed that DKGM could inhibit the recrystallization of starch and delay aging.Scanning electron microscopy revealed that the addition of DKGM gave the rice noodles a more homogeneous network structure, but when the degree of DKGM deacetylation exceeded 59.81%, the structure of the rice noodles became loose.Therefore, the addition of moderately deacetylated DKGM (47.62%) could appreciably improve the cooking quality and textural properties of rice noodles.This study can support the theoretical basis for the application of DKGM in rice products and extend the application of konjac glucomannan in food processing.

Key words： deacetylated konjac glucomannan; extruded cooked rice noodle; pasting properties; cooking quality; textural properties; microstructure

Cite this article

ZHAO Qi , QIN Xiaoli , WANG Haoyuan , YANG Yue , LIU Hewen , LIU Xiong . Effect of deacetylated konjac glucomannan on quality of extruded cooked rice noodles[J]. Food and Fermentation Industries, 2024 , 50(13) : 190 -197 . DOI: 10.13995/j.cnki.11-1802/ts.036566

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