Effect of Temperature and Time of Drying Process on Chemical Quality of Konjac Powder and its Application in Sausage Emulsion

Abstract

Konjac is a dietary plant with high fiber content, low Glycemic Index value and perceived health benefits. Nowadays, consumers are encouraged to select foods that are high in fiber and low in fat, and thus, konjac is an interesting local ingredient to use in a process and thereby gain benefit as a healthy food. The purpose of this research was to study the optimal temperature and drying time of konjac powder, and to apply the powder to food. The drying temperature and time were as follows: 1) 65 °C for 4 hours, 2) 65 °C for 5 hours, 3) 75 °C for 4 hours, and 4) 75 °C for 5 hours. We found that drying the plant at a temperature at 65 °C for 5 hours produced the highest fiber and protein content. The product exhibited moisture content of 7.66%, fat 1.02%, protein 8.54%, carbohydrate 76.90%, and fiber 5.40%. The fat in chicken sausage mixture was replaced with konjac gel in experimental 4 variations: 1) lard 23% (control formula, zero konjac), 2) lard 18% per konjac gel 5%, 3) lard 13% per konjac gel 10%, and 4) lard 8% per konjac gel 15%.  The chicken sausage recipe using 13% lard with 10% konjac gel was no different in terms of texture and color values from the control formula. The product had shear force 1,114 grams, springiness 0.84 and cohesiveness of 0.39. Moreover, Fiber and protein content was higher than the control formula but fat content was less. This chicken sausage contained fiber 6.40%, fat 13.34%, and protein 18.91%. In addition, the product quality was within the Thai Industrial Standard of chicken sausage (TIS331/2012). This study indicates a potential avenue for expanding the utilization of konjac as a healthy food supplement.