Use of Ethanol Solution for Extruding Konjac Glucomannan to Modify Its Water Absorption and Water Solubility

Authors

  • Orawan Tatirat Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Chulaluck Charunuch Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand.
  • William L. Kerr Kerr Department of Food Science and Technology, College of Agricultural and Environmental Science, University of Georgia, Athens, Georgia, USA.
  • Sanguansri Charoenrein Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

Keywords:

extrusion, response surface methodology, konjac glucomannan, water absorption, water solubility

Abstract

Konjac glucomannan (KGM) has promising health benefits; however, high water absorption can limit its use in nutraceuticals. In this study, extrusion with alcohol addition successfully modified its water absorption. KGM, with different solids content, was extruded through a twin screw extruder at different barrel temperatures and screw speeds, and the corresponding effects on the water absorption index (WAI) and water solubility index (WSI) were determined using response surface methodology (RSM). Increasing solids content resulted in an increased WAI while an inversely proportional effect was observed with temperature. The WSI decreased with increased temperature but increased with higher solids content. The WAI values ranged from 154.6 (control) to 47.5 for samples with 20% solids extruded at 110 oC. The WSI values ranged from 0.71 (control) to 0.36 for samples under similar extruding conditions. In both cases, the RSM models showed that greater modification was attained with a decreased solids level and a higher extrusion temperature. The screw speed had little influence on the WAI or WSI.

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Published

2013-02-28

How to Cite

Tatirat, Orawan, Chulaluck Charunuch, William L. Kerr Kerr, and Sanguansri Charoenrein. 2013. “Use of Ethanol Solution for Extruding Konjac Glucomannan to Modify Its Water Absorption and Water Solubility”. Agriculture and Natural Resources 47 (1). Bangkok, Thailand:132-42. https://li01.tci-thaijo.org/index.php/anres/article/view/243039.

Issue

Vol. 47 No. 1 (2013): January-February

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.