Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition

Tu, Wenyao; Liu, Xizhong; Li, Kexin; Zhang, Binjia; Jiang, Fatang; Qiao, Dongling

doi:10.1016/j.foodchem.2024.141004

Food Chemistry

2025

DOI: 10.1016/j.foodchem.2024.141004

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Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition

Wenyao Tu,

Xizhong Liu,

Kexin Li

et al.

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2025

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Cited by 4 publications

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Physicochemical and sensory properties of reduced‐fat cookies made from gluten‐free flour incorporated with glucomannan

Anggraeni,

Triwitono,

Lestari

et al. 2024

J Sci Food Agric

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BACKGROUNDThe food industry faces an important challenge in the reformulation of food products to reduce fat at the same time as retaining crucial properties, such as acceptable appearance, texture and mouthfeel. In the present study, a fat replacer from glucomannan was incorporated in cookies prepared from fermented cassava flour (FCF) and soy protein concentrate (SPC), and its effect on physicochemical and sensory properties was analyzed. The samples included cookies made from FCF and SPC with fat substitution levels of 0% (CS100: FCF‐SPC, 100% fat), 20% (GM80: FCF‐SPC‐medium glucomannan, 80% fat) and 30% (GH70: FCF‐SPC‐high glucomannan, 70% fat). Fat replacement in GM80 and GH70 cookies was achieved through incorporation of glucomannan and water. The cookie made from wheat flour was selected as the gold standard.RESULTSCookies with fat replacement levels of 20% (GM80) and 30% (GH70) had lower fat and higher dietary fiber content than the control samples. The addition of glucomannan improved the spread ratio of GM80 and GH70 cookies. No significant difference was observed between the sensory acceptance of GH70 and CS100 cookies in terms of aroma, texture, taste and overall acceptability (P > 0.05). In addition, no significant difference was detected in the fat taste intensity among GH70, GM80 and CS100 cookies.CONCLUSIONThe results of the present study indicate that glucomannan can be used to replace fat in cookies prepared from FCF and SPC. Glucomannan enhanced the nutritional properties of cookies. Fat replacement by glucomannan maintained the product's physical properties, sensory acceptance and fat mouthfeel. © 2024 Society of Chemical Industry.

show abstract

Physicochemical and sensory properties of reduced‐fat cookies made from gluten‐free flour incorporated with glucomannan

Anggraeni,

Triwitono,

Lestari

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Heat-induced Pleurotus ostreatus protein gel improved by konjac glucomannan: Physicochemical, gel and structural properties

Qian,

Qiu,

Zhang

et al. 2025

Colloids and Surfaces A: Physicochemical and Engineering Aspect

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The probing for nanoparticles in soybean protein isolate solutions

Pan,

Wu,

et al. 2025

Food Chemistry

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Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition

Cited by 4 publications

References 47 publications

Physicochemical and sensory properties of reduced‐fat cookies made from gluten‐free flour incorporated with glucomannan

Physicochemical and sensory properties of reduced‐fat cookies made from gluten‐free flour incorporated with glucomannan

Heat-induced Pleurotus ostreatus protein gel improved by konjac glucomannan: Physicochemical, gel and structural properties

The probing for nanoparticles in soybean protein isolate solutions

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