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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. An increase 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 glutenfree cakes 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 difference compared to the cake containing 0.4% Konjac. Panelists preferred the glutenfree cakes containing Konjac and were willing to purchase the products.

Role of <em>Konjac</em> Flour on Emulsifying Property of Milk and Egg White Proteins and Sensory Acceptance of Gluten-free Cakes