ArticleFoods (Basel, Switzerland)2024
Improvement in Taste Quality of Rice Porridge Using Konjac Glucomannan.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- How starch structure and physicochemical properties dictate the porridge quality of diverseFood chemistry: X · 2026Article
- The Influence of Rice Types and Boiling Time on Glycemic Index: An In Vivo Evaluation Using the ISO 2010 Method.Foods (Basel, Switzerland) · 2024Article
- Effect of Adding Konjac Glucomannan on the Physicochemical Properties of Indica Rice Flour and the Quality of Its Product of Instant Dry Rice Noodles.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors.
Funding
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Abstract
Improving the taste quality of rice porridge in a scientific way is essential to guiding residential and commercial production. This study aimed to determine the impact of konjac glucomannan (KGM) on the taste quality of rice porridge. The obtained results showed that the optimal concentration of KGM added to rice porridge is 1%. This was primarily observed via the reduction in water absorption, swelling power, and iodine blue value, thus increasing the hardness of rice porridge. At the same time, KGM also reduced the free water content and improved the water-holding capacity of rice porridge. Nevertheless, the pasting properties showed that the high viscosity of KGM raised the pasting viscosity of rice flour, thereby enhancing the stickiness of rice porridge with the increase in the KGM concentration. In addition, KGM gave the rice porridge a stronger aroma. Sensory evaluations further confirmed significant improvements in the color, odor, palatability, and overall acceptability of KGM-supplemented rice porridge (
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