Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten‐free cookie |
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| Authors: | Adisak Akesowan |
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| Affiliation: | Department of Food Science and Technology, School of Science and Technology, University of the Thai Chamber of Commerce, Dindaeng, Bangkok, Thailand |
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| Abstract: | The effects of konjac flour (KF) for modifying the foaming properties of milk protein concentrate (MPC) and characteristics of gluten‐free rice cookies were investigated. The three variables of konjac concentration (0.1–0.4%), pH (pH 5–9) and NaCl concentration (0.2–0.6 м) were studied. Both KF and pH had considerable effects on the foaming capacity (FC) and foaming stability (FS) of MPC. The NaCl had a negligible effect. Lowered FC and FS observed at pH 9 and pH 5 were increased with the increase in KF addition. Batter characteristics (flowability and consistency), cookie quality (moisture, yield, spread ratio, specific volume, hardness and colour) and sensory acceptance were evaluated in gluten‐free cookies with 0%, 0.25% and 0.4% KF. Konjac supplementation increased batter characteristics, yield, specific volume and hardness, but decreased lightness. Panellist acceptance, especially regarding texture and overall acceptability, increased in gluten‐free cookies with 0.4% KF. A higher purchasing decision was found for cookies with added KF. |
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| Keywords: | Foaming properties gluten‐free cookie konjac flour milk protein response surface methodology |
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