Open AccessDevelopment of flaxseed gum/konjac glucomannan with agar as gelling agents with enhanced elastic properties
Author(s) -
Jisoo Yang,
Young Jin Choi,
Jungwoo Hahn
Publication year - 2022
Publication title -
food science and biotechnology/food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-022-01179-9
Subject(s) - rheology , swelling , glucomannan , viscoelasticity , swelling capacity , materials science , agar , chemical engineering , microstructure , texture (cosmology) , chemistry , food science , composite material , image (mathematics) , artificial intelligence , biology , bacteria , computer science , engineering , genetics
In this study, a natural-based gelling agent comprised of blended flax seed gum (FSG), konjac glucomannan (KG), and agar gel (AG) was developed for application to control the textural properties of foods. The compound gels, including FSG, KG, and AG, were investigated to determine their moisture affinity, including minimum gelling concentration, water binding capacity, water soluble index, and swelling power. In addition, we analyzed the rheological properties of the compound gel through texture analysis, frequency sweep, and creep and recovery. The microstructure of the compound gel was identified and compared with the viscoelastic properties of the gel. Overall, these results showed that the F4K6 (4:6:2 of FSG:KG:AG) could serve as an excellent gelling agent, which endowed food gel with the promoted elastic properties, water capacity, and rigid surface morphology. This work suggests that novel gelling agents, including FSG, KGM, and AG, successfully prepared food gels with improved physicochemical properties.