Development of Rice Forming using Konjac Flour Mixed with RD43 Rice Flour as Main Components

doi: 10.14456/mijet.2022.33

Authors

  • Lamul Wiset Faculty of Engineering, Mahasarakham University, Thailand
  • Nattapol Poomsa-ad Faculty of Engineering, Mahasarakham University, Thailand

Keywords:

glucomannan, healthy food, rice forming

Abstract

The aim of this project is to study the effect of mixture ratio and screw conveyor speed on capacity and quality of konjac rice product after drying. There were 3 levels of screw conveyor speeds of 5.63, 6.23 and 6.77 rpm. The mixing ratio of RD 43 rice to konjac flour was 3 levels of 7:2, 6.5: 2.5 and 6:3. The drying temperature of 70 Celsius degrees was used for 30 minutes to dry the konjac rice product (water activity lower than 0.6). After that, the qualities of the konjac rice product including size, color values i.e. L* a* b* and whiteness index, hardness and stickiness of cooked konjac rice product as well as sensory assessment were analysed. Result indicated that increase in the screw conveyor speed resulted in increasing product length. When considering in mixing ratio, the brightness, the whiteness index and stickiness of cooked konjac rice product decreased when RD43 rice ratio was decreased. For sensory evaluation by hedonic test, the overall liking score of mixing ratio of RD 43 rice to konjac flour of 7:2 had the highest value at 6.90. The screw conveyor speed at 6.23 rpm was recommended for production of Konjac rice product.

Downloads

Download data is not yet available.

Author Biographies

Lamul Wiset, Faculty of Engineering, Mahasarakham University, Thailand

Faculty of Engineering, Mahasarakham University, Thailand

Nattapol Poomsa-ad, Faculty of Engineering, Mahasarakham University, Thailand

Faculty of Engineering, Mahasarakham University, Thailand

References

Y. Hu, H. Liang, W. Xu, Y. Wang, Y. An, X. Yan, S. Ye, Q. Huang, J. Liu and B. Li. Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein. Food Hydrocolloids, vol. 52, pp. 213-220. 2016.

Y. Yuan, L. Wang, R. Mu, J. Gong, Y. Wang, Y. Li, J. Ma, J. Pang and C. Wu, "Effects of konjac glucomannan on the structure, properties, and drug release characteristics of agarose hydrogels," Carbohydrate Polymers, vol. 190, 2018, pp. 196-203.

B. R. Shah, L. Bin, L. Wang, L. Shilin, Y. Li, X. Wei, J. Weiping and L. Zhenshun, "Health benefits of konjac glucomannan with special focus on diabetes," Bioactive Carbohydrates and Dietary Fibre, vol. 5, no. 2, 2015, pp. 179-187.

R.Tester and F. Al-Ghazzewi, "Glucomannans and nutrition," Food Hydrocolloids, vol. 68, 2017, pp. 246-254.

F. Jimenez-Colmenero, S. Cofrades, A.M. Herrero, F. Fernandez-Martin, L. Rodriguez-Salas and C. Ruiz-Capillas, "Konjac gel fat analogue for use in meat products: Comparison with pork fats," Food Hydrocolloids, vol. 26, 2012, pp. 63-72.

S. S. Behera and R. C. Ray, "Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review," Food Reviews International, vol. 33, 2017, pp. 22-43.

C. Zhang, J. D. Chen and F. Q. Yang, "Konjac glucomannan, a promising polysaccharide for OCDDS," Carbohydrate Polymers, vol. 104, 2014, pp.175-181.

P. Suklaew, C. Chusak, C.-K. Wang and S. Adisakwattana, "RD43 rice flour: the effect on starch digestibility and quality of noodles, glycemic response, short-acting satiety hormones and appetite control in humans," Food and Function, vol.12, 2021, pp. 7975-7985.

T. Nilkamheang, "Evaluation of the Glycemic Index of RD43-Rice, and Its Products by Means of in Vitro Glucose Digestion Mimic Techniques," Journal of Food Technology, Siam University, (in Thai), vol. 16, 2021, pp. 59-77.

Rice. THAI AGRICULTURAL STANDARD TAS 4004-2012 online available http://www.sdoae.doae.go.th/ [Assessed: June 2022]

Published

2022-08-02

Issue

Section

Research Papers