Sodium caseinate reduces the swelling of konjac flour: A further examination
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DOI: 10.1016/j.foodhyd.2021.106923
Abstract: Abstract Konjac flour can quickly swell and dissolve in a short time, leading to extremely high viscosity and easily agglomerative phenomenon. Such characters limit its application as ingredients in brewed foods and there is a… read more here.
Keywords: milk; swelling konjac; sodium caseinate; konjac flour ... See more keywords
Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review
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DOI: 10.1080/87559129.2015.1137310
Abstract: ABSTRACT Amorphophallus konjac (konjac) is one among the major vegetable (tuber) crops grown in Asian countries. In China and Japan, it has been used as food and a food additive for more than 1000 years.… read more here.
Keywords: konjac flour; konjac glucomannan; elephant foot; konjac ... See more keywords
Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread
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DOI: 10.3390/foods10061206
Abstract: The demand for gluten-free products is rising, but their production with similar quality as their gluten counterparts is challenging. This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%,… read more here.
Keywords: gluten free; konjac flour; bread; free bread ... See more keywords