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Konjac glucomannan flour, which mainly consists of glucomannan, is an indigestible dietary fiber. Therefore, it has been broadly used as low-calorie food ingredient in various kinds of foods, beverages, and pharmaceutical products. In this study, the production of dried konjac noodles was evaluated by studying the effects of alkalinity using limewater versus calcium hydroxide and the gelling agent sodium alginate on textural properties of konjac noodles. Drying and rehydration conditions were studied to evaluate the optimum conditions for producing dried konjac noodles. By considering the springiness and cohesiveness of the konjac noodles, the results indicated that using 3% konjac glucomannan flour with limewater and an incubation time of 30 min were the most suitable conditions. In addition, hot air drying at 80 °C for 55 min and soaking in hot water for 9 min were the optimum drying and rehydration conditions.

Rehydration and Textural Properties of Dried Konjac Noodles: Effect of Alkaline and Some Gelling Agents