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Preparation of Konjac Flour by Combined Use of Different Techniques and Its Physicochemical Properties

MENG Fanbing1,2, WANG Xiaoyan1, FAN Dingtao1, ZHONG Geng1,3,4,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400716, China;
    2. Chongqing Southwestern University Science and Technology Development Co. Ltd., Chongqing 400700, China;
    3. National Undergraduate Experimental Demonstration Teaching Center of Food Science and Engineering, Southwest University,
    Chongqing 400716, China; 4. Sichuan Magic Technology Co. Ltd., Mianyang 621000, China
  • Online:2015-01-25 Published:2015-01-16
  • Contact: ZHONG Geng

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Abstract:

In this study, we developed an integrated procedure using ultrafine grinding, α-amylase treatment and microwaveassisted
extraction to prepare konjac flour with expanded applicability by removing alkaloids. The results indicated that
alkaloids could be removed almost completely from 160-mesh konjac flour by the integrated methods. Compared with the
control sample, the treated konjac flour had higher swelling ability and luminance value and also had a stable hydrogel
network structure and a high ability of shear deformation resistance, but the viscosity stability almost remained
constant. Therefore, this integrated procedure can be used to prepare alkaloid-free konjac flour with improved
physicochemical properties.

Key words: konjac flour, allergen removal, integrated technology, physicochemical property

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