Recent advances in the understanding of heat set gelling polysaccharides

Nishinari, Katsuyoshi; Zhang, H

doi:10.1016/j.tifs.2003.05.001

Cited by 93 publications

(29 citation statements)

References 21 publications

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“…It is usually only where heat setting is required in foods (eg, the use of starch in sauces). Heat setting mechanism occurs by unfolding/expansion of native starch/protein and their subsequent rearrangement into a network (Nishinari and Zhang 2004).…”

Section: Process Of Gellingmentioning

confidence: 99%

Hydrocolloids as thickening and gelling agents in food: a critical review

2010

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Hydrocolloids are widely used in many food formulations to improve quality attributes and shelf-life. The two main uses are as thickening and gelling agents. As thickening agents, they find uses in soups, gravies, salad dressings, sauces and toppings while as gelling agents, they are extensively used in products like jam, jelly, marmalade, restructured foods and low sugar/calorie gels. The role of specific hydrocolloids for thickening and for gel formation is reviewed pinpointing specific applications in food formulations and for product development.

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Section: Process Of Gellingmentioning

confidence: 99%

Hydrocolloids as thickening and gelling agents in food: a critical review

2010

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“…In these countries the use of konjac glucomannan is estimated to be 2-3 g/person/day, and occasionally as high as 4 g/person/ day. It is a key ingredient in making konnyaku gels that is used in Japanese traditional dishes and also as a gelling agent in B i o a c t i v e C a r b o h y d r a t e s a n d D i e t a r y F i b r e 5 ( 2 0 1 5 ) 1 7 9 -1 8 7 dessert jellies (Nishinari & Zhang, 2004). In making of low-fat and fat-free meat products, it may be used to offer fat replacement properties (Takigami, 2000).…”

Section: Konjac Glucomannanmentioning

confidence: 99%

Health benefits of konjac glucomannan with special focus on diabetes

Shah

Wang

et al. 2015

Bioactive Carbohydrates and Dietary Fibre

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“…However, KGM gel can be produced by deacetylation using alkaline solution or in synergistic interactions with other hydrocolloids such as sodium alginate, κ-carrageenan, or xanthan gum [4,5,7,8,10,11]. The texture of alkaline-KGM gel is stronger than with other hydrocolloid-KGM gels.…”

Section: Production Of Konjac Noodlesmentioning

confidence: 99%

Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents

et al. 2016

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Konjac glucomannan flour, which mainly consists of glucomannan, is an indigestible dietary fiber. Therefore, it has been broadly used as low-calorie food ingredient in various kinds of foods, beverages, and pharmaceutical products. In this study, the production of dried konjac noodles was evaluated by studying the effects of alkalinity using limewater versus calcium hydroxide and the gelling agent sodium alginate on textural properties of konjac noodles. Drying and rehydration conditions were studied to evaluate the optimum conditions for producing dried konjac noodles. By considering the springiness and cohesiveness of the konjac noodles, the results indicated that using 3% konjac glucomannan flour with limewater and an incubation time of 30 min were the most suitable conditions. In addition, hot air drying at 80 • C for 55 min and soaking in hot water for 9 min were the optimum drying and rehydration conditions.

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Recent advances in the understanding of heat set gelling polysaccharides

Cited by 93 publications

References 21 publications

Hydrocolloids as thickening and gelling agents in food: a critical review

Hydrocolloids as thickening and gelling agents in food: a critical review

Health benefits of konjac glucomannan with special focus on diabetes

Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents

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