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Akesowan, Adisak (2013) Influence of Konjac Flour on Characteristics of Milk and Egg White Proteins in Model Systems and Application in Gluten-free Muffins. Other. University of the Thai Chamber of Commerce. (Submitted)

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Abstract

This research was aimed to study the effects of three independent variables including konjac concentration (0.1-0.4%), pH level (pH 5-9) and NaCl concentration (0.2-0.6 M) on foaming properties (foaming capacity and foaming stability) and emulsifying activity of milk protein concentrate (MPC), egg white powder (EWP) and milk protein concentrate/egg white powder (1:1) blend (MPC/EWP) using the response surface methodology. In addition, the effect of konjac addition at 0.1 to 0.4% on physicochemical and sensory properties of gluten-free muffins, made with a total wheat substitution by a rice/corn (1:1) mixed flour, was also investigated. A central composite rotatable design (CCRD) revealed the high values of coefficient of determination (R2) (R2>0.8) and non-significant lack-of-fit, indicating the reliability and significance of all predictive models for foaming capacity, foaming stability and emulsifying activity of MPC, EWP and MPC/EWP. The greater effects were found in konjac concentration and pH level in relation to NaCl concentration. The increment of konjac concentration showed a positive effect to increase these protein properties, while the decreasing of the properties was evident when a high pH (pH 9) was applied. The variation of NaCl displaying slight effects on foaming properties and emulsifying activity of the proteins. The increment of konjac concentration from 0.1 to 0.5% significantly increased (p<0.05) batter flowability and consistency (viscosity), specific volume, textural characteristics (hardness, cohesiveness, chewiness and springiness) and lightness (L*) of gluten-free muffins. Moreover, sensory attributes including appearance, color, flavor, taste, texture and overall acceptance evaluated by a 9-point hedonic scale test demonstrated that the muffins with added konjac at 0.25 to 0.5% were more preferable with respect to the no added konjac, gluten-free muffin. However, the optimal gluten-free muffin which achieved by 0.25% konjac was low in protein content as compared with the control. Likewise, lower cutting forces were observed in gluten-free muffins with konjac addition at 0.25-0.5% in relation to the control after 8 day storage at room temperature ( 28 ± 2 °C).

Item Type: Monograph (Other)
Subjects: Science and Technology > Food Science and Technology
Divisions: School > School of Science and Technology
Depositing User: Natcha Kettangman
Date Deposited: 13 Jun 2014 19:23
Last Modified: 13 Jun 2014 19:23
URI: http://eprints.utcc.ac.th/id/eprint/1635

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