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Title: Role of Konjac flour on emulsifying property of milk and egg white proteins and sensory acceptance of glutenfreecakes
Authors: Akesowan, Adisak 
Keywords: Emulsifying properties;Glutenfree cake;Konjac flour;Milk and egg white proteins;Response surface methodology
Issue Date: 2015
Publisher: University of the Thai Chamber of Commerce
Source: Adisak Akesowan (2015) Role of Konjac flour on emulsifying property of milk and egg white proteins and sensory acceptance of glutenfreecakes. Advance Journal of Food Science and Technology Vol.8 No.11, 785-791.
Abstract: This study was aimed to investigate the effects of three independent variables: Konjac concentration (0.10.4%),pH level (pH 59) and NaCl concentration (0.20.6M) on Emulsifying Activity (EA) of Milk Protein Concentrate (MPC) and Egg White Powder (EWP). Response surface methodology was used to determine the effects and also find out the optimal condition. Both Konjac concentration and pH level had greatly significant effects on EA of MPC and EWP, while NaCl concentration had negligible. Anincrease in Konjac concentration showed a positive effect to increase the EA of both MPC and EWP. Moreover, their EA values were found to be more pronounced at pH 6.57.5.The interaction of Konjac concentration and pH level had a negative effect on EA. The optimal conditions improving the EA of MPC and EWP were applied to the processing of glutenfree rice cakes. Sensory acceptance of glutenfreecakes added with Konjac flour was evaluated using a 9point hedonic scale test. Incorporation of 0.25% Konjac flour was appeared to increase sensory scores of the glutenfree cake and showed no significant differencecompared to the cake containing 0.4% Konjac. Panelists preferred the glutenfree cakes containing Konjac and were willing to purchase the products.
Rights: This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Appears in Collections:RSO: Journal Articles

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