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Mochi is a popular snack in Asia, but few studies explored applications of konjac glucomannan (KGM) combined with mochi. The textural and thermal properties, sensory and microstructural changes were measured from mochi, which performed mainly from glutinous rice flour and KGM blends of which KGM shared 1–5 %. About 1–3 % KGM substitution could improve sensory qualities of mochi. The color of mochi with different KGM concentration could be distinguished by the naked eye. The variants with 4–5 % KGM concentration exhibited high hardness, stickiness of texture parameters, and obvious changes in temperature peak of thermodynamic parameters. The reticular gelatinized microstructures of mochi showed increased aperture of cavities with enhanced matrix surrounded. These changes could be due to high water binding capacity of KGM. In general, 3 % KGM concentration could lead to desirable sensory and textural properties of mochi, indicating a potential of KGM for widespread usage in glutinous rice starch-based foods industry.

Effect of Konjac Glucomannan on Sensory, Physical and Thermal Properties of Mochi