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KMID : 1007520210300101331
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Food Science and Biotechnology
2021 Volume.30 No. 10 p.1331 ~ p.1338
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Elastic gels based on flaxseed gum with konjac glucomannan and agar
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Yang Ji-Soo
Kim Jung-Hoon
Choi Young-Jin
Hahn Jung-Woo
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Abstract
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In this study, we prepared hydrocolloid gels in which flaxseed gum (FSG), konjac glucomannan (KGM), and agar (AG) were blended in different ratios for use as a viscoelastic food. The prepared hydrogels’ physicochemical properties were analyzed concerning their water solubility index (WSI), swelling power (SL), frequency sweep results, and microstructures. As the FSG ratio decreased, the WSI value of the compound gel tended to increase. However, it showed a tendency to have a relatively high SP value and a low tan δ value according to a specific KGM/FSG/AG mixing ratios (8:2:1.5 and 6:4:1.5). Through microstructure analysis, the FKA821.5 sample showed a relatively small, monodispersed gel building structure, correlated with the rheological results. In conclusion, the FKA821.5 gel was determined to have good water retention capacity and high structural strength. These results are expected to increase the applicability of FSG-based gelling agents in the food industry.
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KEYWORD
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Flaxseed gum (FSG), Konjac glucomannan (KGM), Agar (AG), Water retention, Gel strength, Microstructure
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