showing 5 related works from this author
Effect of konjac glucomannan addition on aroma release in gels containing potato starch.
2014
International audience; The present study aimed to measure the retention of aroma compounds (ethyl acetate, ethyl hexanoate and carvacrol) in dispersions based on konjac glucomannan and/or potato starch, and to highlight the influence of konjac glucomannan on the mechanisms involved in aroma retention. Publications on the effect of konjac glucomannan on aroma release are scarce. Konjac glocomannan is a polysaccharide used as a food additive for its viscous and emulsifying properties. Retention of aroma compounds in dispersions was calculated from partition coefficients which were measured using the phase ratio variation method. This method, consisting of analyses of the headspace at equilib…
Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release
2008
International audience; Flavoring is used in the food industry to reinforce the aroma profile of baked cereal goods. During the processing of such products, interactions between starch and aroma compounds can occur, and this may have an impact on aroma release and perception. In the present study, 20 aroma compounds were tested to establish whether they formed complexes with amylose. The structure of the complexes was determined by wide-angle X-ray scattering (WAXS). A cocomplexation study proved that several complexing compounds could be present in the same crystalline aggregate. WAXS and differential scanning calorimetry (DSC) experiments were performed in a flavored model sponge cake at …
Retention of Carvacrol and Ethyl Acetate in Aqueous Gels of Potato Starch and Konjac Glucomannan
2014
The partition coefficients of two volatile compounds in dispersions containing potato starch (PS) and/or konjac glucomannan (KGM) have been determined by the phase ratio variation method using equilibrium headspace analysis by gas chromatography. The influence of the moment when volatile compounds were added and the effect of the polysaccharide dispersions were investigated. For ethyl acetate, retention by KGM was based on viscosity effect. Retention of carvacrol was important when amylose was accessible. The addition of KGM to PS suspensions decreased the retention governed by interactions with starch.
Chapter 7. Physico-chemical properties of konjac glucomannan
2020
International audience; The konjac flour is obtained from the tuber of the Amorphophallus konjac, a plant of the Araceae family. This plant is found in the wild and cultivated as a vegetable in Thailand, China, Vietnam, Korea, and Japan since the nineteenth century AD (Chua et al. 2012; Li et al. 2005). The major compound of konjac flours is glucomannan, the reserve polysaccharide of konjac. The glucomannans are also present under the same structural type in various plant species: orchid bulbs, lily, and Aloe vera seeds (Dorthe 2005). The konjac flour is obtained by crunching the tubers more or less finely. These are harvested after 2 or 3 years of plant development. The tubers are cut, dri…
Rôle des différents constituants d'un aliment dans le comportement des composés d'arôme
2012
National audience