Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan (KGM) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles

Abstract

Based on the results of previous studies, 0.4% calcium hydroxide and varying proportions of konjac glucomannan (KGM) were used to optimize the rheological behavior of buckwheat flour and the quality of buckwheat noodles in this study. The results revealed that the thermomechanical properties of buckwheat flour were markedly improved by KGM and calcium hydroxide, as shown in detail by the increased stability and decreased degree of protein weakening in the buckwheat dough. Adding 1.5% KGM and 0.4% calcium hydroxide significantly improved the tensile strength and firmness of the cooked noodles. Microstructural analysis confirmed that 0.4% calcium hydroxide notably affected the development of the starch-gel and KGM-gel network in the cooked noodle samples. These results indicate that a combination of calcium hydroxide and KGM can be used to improve the properties of buckwheat flour for buckwheat-based food production and to improve the quality of buckwheat end products. PRACTICAL APPLICATIONSBuckwheat has been limited in noodle preparations by manufacturing difficulties and poor cooking and sensory qualities. These results indicate that a combination of calcium hydroxide and konjac glucomannan can be used to improve the properties of buckwheat flour for buckwheat-based food production and to improve the quality of buckwheat end products.

A Review on Konjac Glucomannan Gels: Microstructure and Application

“…The study showed that the KGM jelly drinks containing κ-carrageenan were more acceptable and achieved a higher consumer purchase rate than those containing XG. Noodle is one of staple foods in china, KGM and 0.4% calcium hydroxide had been used to improve the quality of buckwheat noodles by Han et al [ 64 ], the study showed that KGM and 0.4% calcium hydroxide improved the tensile strength and firmness of the cooked noodles, the presence of calcium hydroxide promoted the formation of gel networks in the noodles, and further resulted in better cooking and sensory qualities.…”

Effect of different starch acetates on the quality characteristics of frozen cooked noodles

“…However, the loss rate increased when the added amount reached 30%. This finding can be explained by the formation of a hydration network between starch molecules on the surface of starch particles, and stably adsorbing them into the noodle matrix (Han et al., 2014 ). The addition of excess starch acetates weakened the connection between gluten networks in noodles, which might lead to the dissolution of water‐soluble substances.…”

Effects of konjac glucomannan on the long‐term retrogradation and shelf life of boiled wheat noodles

“…Konjac glucomannan (KGM), a natural non-ionic polysaccharide isolated from the root tuber of the Amorphophallus konjac plant, is composed of D-glucose and D-mannose units through ⊎-1,4-linkages and acetylated at the C-6 position for every 19 glucose units. 7 The unique structure of KGM can facilitate gelling, thickening behavior, and water-holding capacity, which would expand its application in starchy foods. 8,9 It has also been used as a crystallization inhibitor to prevent starch retrogradation.…”