Regulation of Water Retention Capacity and Texture Property of Frozen Composite Gel
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Abstract:
Guar gum (GG), soybean oil (SO), and emulsifier were successively added to konjac glucomannan (KGM)gel to explore their effects on the water retention capacity (WRC) and texture property of frozen KGM gel. Firstly, GG was added to KGM gel. Compared with that of the control (pure KGM gel), the WRC of frozen composite KGM/GG gel increased, with a maximum of 3.63% decrease in the syneresis rate (SR) and a maximum of4.68% increase in the water holding capacity (WHC).On the other hand, the hardness of composite gel had a maximum increase of 930.74 g. In order to further improve the WRC of the frozen composite gel, SO and emulsifier were added to the composite KGM/GG gel. It was found that the addition of SO increased the WRC but decreased the hardness of the frozen composite KGM/GG gel. Comparing the five emulsifiers used, glyceryl monostearate (GM) improved the WRC of frozen composite KGM/GG/SO gel the most. Comparedwith that of the control, the SR of the frozen composite gel dropped from 25.37% to 10.19% and its WHC increased from 62.55% to 82.83% when the concentrations of GG, SO and GM in the composite gel were 0.10%, 5%, and 0.10%, respectively. However, the hardness of the composite gel decreased. These results indicate that the combined addition of guar gum, soybean oil, and glyceryl monostearate effectively improves the WRC and changes the texture property of the KGM gel after freezing. This study provides data support for regulating the properties of frozen KGM composite gel and a theoretical reference for the fabrication of frozen composite KGM gel products.
