Study on rheological and processing characteristics of konjac gum

DENG Lin; LIU Yan-ling

doi:10.13386/j.issn1002-0306.2017.18.011

DENG Lin, LIU Yan-ling. Study on rheological and processing characteristics of konjac gum[J]. Science and Technology of Food Industry, 2017, (18): 56-59. DOI: 10.13386/j.issn1002-0306.2017.18.011

Citation:

DENG Lin, LIU Yan-ling. Study on rheological and processing characteristics of konjac gum[J]. Science and Technology of Food Industry, 2017, (18): 56-59. DOI: 10.13386/j.issn1002-0306.2017.18.011

Citation:

DENG Lin, LIU Yan-ling. Study on rheological and processing characteristics of konjac gum[J]. Science and Technology of Food Industry, 2017, (18): 56-59. DOI: 10.13386/j.issn1002-0306.2017.18.011

Study on rheological and processing characteristics of konjac gum

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The rheological and processing characteristics such as water holding capacity and freeze-thaw stability of konjac gum were studied.The results showed that konjac gum solutions was pseudoplastic fluid and was thermally irreversible gel.Its water holding capacity was better but freeze-thaw stability was not good. Therefore, the using of konjac gum should be based on the specific situation in food processing.

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Study on rheological and processing characteristics of konjac gum

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