Konjac flour/carrageenan gel as a suitable fat replacer in a ground meat system

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Konjak., Food additives., Hambur
Statementby Robert L. Dickson.
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Open LibraryOL15422655M

Konjac flour/carrageenan gel as a suitable fat replacer in a ground meat and kappa carrageenan (1%) to a reduced fat ground beef system was evaluated. Lean beef () and fat beef trimmings were used to manufacture reduced fat ground beef patties containing konjac flour/carrageenan (K/C) gel at varying levels (5% fat/15% K/C gel; 10 Cited by: 1.

Details Konjac flour/carrageenan gel as a suitable fat replacer in a ground meat system EPUB

presented on April Title: Konjac Flour/Carrageenan Gel as a Suitable Fat Replacer in a Ground Meat System. Abstract approved: A.M.

Pearson. The effect of adding a high moisture gel manufactured from a combination of konjac flour (2%) and kappa carrageenan (1%) to a reduced fat ground beef system was evaluated. Excluding the iota carrageenan and konjac flour formulation, ingredients were mixed with the meat in the food mixer for 5 min.

Konjac flour-iota carra- geenan gel was processed by forming a mixture of % Nutricolkonjac flour (FMC Corp., Philadel- phia, PA), % iota carrageenan (FMC XP, FMC Corp., Philadelphia, PA) and 99% by:   It has been observed that in these gel/emulsion meat products the effect of replacing pork backfat with konjac gels varies according to the nature of the konjac gel and the proportion of fat replaced (Jiménez-Colmenero et al.,Kao and Lin,Lin and Huang,Osburn and Keeton, ).

However, it does not seem appropriate to Cited by: Konjac gel was suitable pork back fat replacer in low fat meat products which presented excellent thermal water binding properties (Jiménez-Colmenero et al., ) increasing the hardness and. A new gelled carrageenan containing emulsion developed as ingredient was used as fat replacer in burger patties.

Increasing amounts (25, 50, 75 and %) of this gelled emulsion were added into. 1. Introduction. There is considerable interest which has been focused on the role of food texturants in the development of food industry.

Texturants are important food additive, since they act as a gelling, thickening and water retention agent, and they are also used as a lubricant (Kenwright et al., ; Rao & Kenny, ).In recent years, the food texturants have gradually grown as the hot.

Osburn () incorporated rehydrated konjac gel into a 10% fat prerigor pork sausage at levels of 0%, 10% or 20% (%, % and % konjac on a dry weight basis) and compared it to sausages with 40% fat.

Konjac-containing sausage patties were redder in color, similar to controls in overall appearance and slightly detectable at the 20% level. The following table groups fat replacers according to the classification presented in Chapter 1 (Section ).

In each group, the fat replacers are listed in alphabetical order of their trade names (or common names). This should enable the reader to easily locate a particular fat replacer in the table. Carrageenan production methods.

Description Konjac flour/carrageenan gel as a suitable fat replacer in a ground meat system EPUB

There are two different methods of producing carrageenan, based on different principles. In the original method - the only one used until the late s-early s - the carrageenan is extracted from the seaweed into an aqueous solution, the seaweed residue is removed by filtration and then the carrageenan is recovered from the solution, eventually as a dry.

Osburn () incorporated rehydrated konjac gel into a 10% fat prerigor pork sausage at levels of 0, 10, or 20% (%, %, and % konjac on a dry weight basis) and compared to sausages with 40% fat. Konjac-containing patties were redder in color, similar to controls in overall appearance, and slightly detectable at the 20% level.

Konjac-xanthan gels are cohesive and extremely elastic in nature. Max. gel strength is seen at a ratio of konjac and xanthan between ,5 to 1: 4. The konjac-carrageenan interaction is similar to that of LBG-carrageenan apart from the konjac-carrageenan interaction being much stronger.

The addition of konjac flour (KF), kappa-carrageenan (CN) and locust bean gum (LBG) to extracted salt soluble proteins (2%) improved the gel strength with increased levels (∼%) and HIGs.

In the present study, the effect of two independent variables, yellow konjac flour-κ-carrageenan (KFC) mixed gels and red koji rice (RKR) extracts for the development of restructured meat product, was investigated using central composite design of response surface methodology (RSM). The assessed physical characteristics were hardness, water holding capacity (WHC), and color (°hue) of.

Konjac flour also shows a synergistic effect with xanthan gum, the addition of % to 1% xanthan gum will raise its viscosity by times under heating. Acid stability: konjac remains stable without precipitation even if the pH drops to a level below Salt tolerance: Konjac solutions are tolerant to higher levels of salts.

Whey Protein Concentrate Ground Beef National School Lunch Program Tart Cherry Konjac Flour Use of electrical stimulation, hot processing and carrageenan for processing of low-fat ground beef patties. () Konjac flour carrageenan gel as a suitable fat replacer in a ground meat system.

Proc. Int. Congr. Konjac foods, also called Shirataki NooldesIn Japan, made from Konjac Glucomannan, are traditional Chinese foods with a history spanning over two thousand years.

Referred to as Moyu or Juruo in China, and Konnyaku or Shirataki Noodles in Japan, Konjac foods are. Low-fat, precooked, ground beef patties containing alginate/carrageenan combinations were comparable to regular beef patties (20% fat control) regarding yields and textural properties.

Discover. Konjac powder is used as a vegan substitute for gelatin and an ingredient in vegan alternative seafood products. Konjac glucomannan was first used and studied by the Chinese when its medicinal properties were first described in the Shen Nong Materia Medica during the Western Han Dynasty ( B.C.

to 8 A.D.). The konjac/secondary gum ratio had a greater effect, and it affected konjac gel texture differently depending on whether κ‐carrageenan or xanthan was used.

Increasing levels of konjac and xylitol decreased the hardness but increased the cohesiveness of the konjac/κ‐carrageenan gel, whereas the opposite results were found with the konjac.

The gel retains its stability when incorporated into food products with a lower pH. This stability makes it possible to produce shelf-stable gel desserts and gummy candies with konjac gum. For savory products, such as sausages or soy analogs, the gel can be cut into small particles that mimic the appearance of fat, for a meat-like appearance.

Meat proteins and ι–carrageenan contents increased in the liquid phase and decreased in the complex/gel phase with increase in meat pHu (P.

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From an availability standpoint alone, it makes a good carrageenan substitute since carrageenan may not be the easiest thing to find if you need it in a hurry.

The downside is that gelatin is an animal product, unlike the other carrageenan substitutes on this list. As an animal product, it is not suitable. Lambda carrageenan is cold soluble and acts simply as a thickening agent.

Gelling carrageenans require heat treatment for dissolution. When cooling down, the macromolecules have a tendency to spontaneously associate, thus creating junction zones required for a gel. Konjac flour solution plus alkali produces a heated gel, when tested in the conditions of prolonged heating, the gel did not melt.

The uses in food and cooking: gelling agent, thickener, film former, emulsifier, stabilizer, and weight loss products. Konjac flour Recipe: Body fat. In order to verify the properties of Konjac-κ-Carrageenan mixed gel, some effects were studied in this paper, including κ-Carrageenan-Konjac on their mixtures viscosity, temperature, heating time, concentration, storage temperature and time, KCl, CaCl2 and NaCl concentration in storage condition.

The results showed that great synergism interaction existed among κ-Carrageenan and Konjac gum. Konjak, konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam, konjac is a yam like perennial plant that goes by many used in the kitchen in its native Japan you are more likely to have heard nutritionists or faddy dieters sing this plants praises in the Western hemisphere.

Therefore, konjac flour is used as a thickening agent in soups, sauces, and dressings. As a gelling agent, konjac flour is also used to bind water in meat and vegetarian analogs. The gelling property of konjac flour also allows it to be functional as a fat replacer in many types of processed foods.

Joint with other gelling agents, konjac flour can form a structurally stable gel and improve the flexibility of its products with the increase of its dosage. Under the base condition, it can form a heat-irreversible gel while in the acid condition; it can form a heat-reversible gel.

KGM has found wide application in jelly, soft sweets and solid. What is claimed is: 1. A method of reducing the animal fat content of a meat product comprising replacing at least a portion of the animal fat with a triglyceride- and ester-free animal fat replacement product consisting essentially of an aqueous gel of at least one maltodextrin having a dextrose equivalent between about 1 and about 20 entrained in a matrix formed by at least one matrix.

The g of pork fat, g of konjac gel and dry ingredients including 50 g of corn flour, g of sodium caseinate, g of sugar, g of pepper, g of sodium tripolyphosphate, 2 g of monosodium glutamate and g of spice mix were gradually added to ground meat while chopping for 10 min in a meat chopper (Scharfen type Cutter.Depending the species, dried crude konjac flour contains about % Glucomannan as the main polysaccharide, % starch, % fibre, % crude protein, % reducing sugars and % ash, it is low in vitamins and fat.

Crude konjac flour is cream to light tan in .Zero Carb, Keto Friendly, Vegan, Gluten-Free, Non-GMO, Konjac Shirataki Spaghetti Noodles 14 Ounces (6 Pack) out of 5 stars $ $ 99 ($/Ounce).