Effect of Konjac Glucomannan (KGM) Addition on the Sensory Characteristics, the Cooking Properties and the Glycemic Index of Special Fresh Pasta
Author(s)
Date Issued
2020
Type
article
Volume
6
Abstract
The challenge of this study was the partial replacement of durum wheat flour or durum wheat semolina with Konjac glucomannan (KGM) in the egg or egg white pasta, to reduce the glycemic index and characterize the sensory aspects and the cooking properties of the new products.
KGM is a highly viscous dietary fiber soluble in water with a high
capacity to retain water. Therefore, if ingested, it delays the absorption of nutrients, increasing the viscosity of the gastrointestinal content, with a decrease in the glycemic index.
Samples of fresh pasta from whole egg or egg white, products with wheat flour or durum wheat semolina supplemented with 5% KGM, were evaluated for their cooking properties, sensory characteristics, glycemic index, and consumer preference.
The results show that the sample produced with durum wheat semolina, KGM, and eggs is more pleasant for the consumer, depending on an optimal value of firmness and low adhesivity.
All samples integrated with KGM reduce (≥34%) the glycemic index, even if those produced with durum wheat semolina seem to be more effective.
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