scholarly journals The use of konjac flour as gelatine substitution in making panna cotta

2021 ◽  
Vol 782 (3) ◽  
pp. 032106
Author(s):  
F Y E B Karo ◽  
H Sinaga ◽  
T Karo
Keyword(s):  
Konjac Flour

scholarly journals Influences of the selected additives on the weight loss and organoleptic properties of marinated mussels and squids

2012 ◽  
Vol 81 (3) ◽  
pp. 263-267 ◽  
Author(s):  
Metin Guldas ◽  
Canan Hecer
Keyword(s):  
Weight Loss ◽  
Salt Content ◽  
Meat Products ◽  
Organoleptic Properties ◽  
Highest Weight ◽  
Konjac Flour ◽  
Weight Gains ◽  
Before And After ◽  
Mouth Feel ◽  
First Time

Effects of seven different solutions prepared from various additives (carrageenan, konjac flour, phosphate, yeast extract, xanthan gum and maltodextrin) were used to test for the first time in the marination of experimental seafood. The additives were added into the marination solutions and the samples were analyzed before and after marination. Statistically, the experimental solutions did not cause significant changes in pH, acidity and salt content of the samples (P < 0.05). The highest weight gains were obtained from the solution which contained 0.1% of konjac flour (E425 I) as 4.01, 5.21, 4.61 and 4.88 % in the mussels, big squids, diced squids and small squids, respectively. However, this solution was not preferred by the panellists because of its sticky texture. Inversely to red meat products, the solution containing phosphate caused weight loss during marination. The results indicate that the solution containing 0.2% carrageenan LM (low methoxyl) was the best solution in the marination process. Dipping into this solution caused weight gains of 4.69, 2.98, 4.04 and 2.78% in the big squids, the mussels, the small squids and the diced squids, respectively (P < 0.01). The organoleptic properties (mouth feel, flavour and softness) of mussels and squids were also improved by carrageenan LM addition.

Structure characterization and its antiobesity of ball-milled konjac flour

2005 ◽  
Vol 221 (6) ◽  
pp. 814-820 ◽  
Author(s):  
Bin Li ◽  
Jun Xia ◽  
Yang Wang ◽  
Bijun Xie
Keyword(s):  
Structure Characterization ◽  
Konjac Flour

Smartphone-based DIY home microsurgical training with 3D printed microvascular clamps and Japanese noodles

2021 ◽  
Author(s):  
Zhi Yang Ng ◽  
Calum Honeyman ◽  
Alexandre G Lellouch ◽  
Ankur Pandya ◽  
Theodora Papavasiliou
Keyword(s):  
Back Wall ◽  
Internal Validation ◽  
Middle Income ◽  
Face To Face ◽  
Middle Income Countries ◽  
Video Recordings ◽  
Low Middle Income Countries ◽  
Konjac Flour ◽  
3D Printed ◽  
Set Up

We have recently incorporated simple modifications of the konjac flour noodle model to enable DIY home microsurgical training by (i) placing a smartphone on a mug to act as a microscope with at least 3.5-5x magnification, and (ii) rather than cannulating with a 22G needle as described by others, we have found that cannulation with a 23G needle followed by a second pass with an 18G needle will create a lumen (approx. 0.83 mm) without an overly thick and unrealistic “vessel” wall. The current set-up however, did not allow realistic evaluation of anastomotic patency as the noodles became macerated after application of standard microvascular clamps, which also did not facilitate practice of back-wall anastomoses. In order to simulate the actual operative environment as much as possible, we introduced the use of 3D printed microvascular clamps. These were modified from its previous iteration (suitable for use in silastic and chicken thigh vessels) and video recordings were submitted for internal validation by senior surgeons. A “wet” operative field where the knojac noodle lumen can be distended or collapsed, unlike other non-living models, was noted by senior surgeons. With the 3D clamps, the noodle could now be flipped over for back-wall anastomosis and allowed patency testing upon completion as it did not become macerated, unlike that from clinical microvascular clamps. The perceived advantages of this model are numerous. Not only does it comply with the 3Rs of simulation-based training, it can also reduce the associated costs of training by up to a hundred-fold or more when compared to a traditional rat course, and potentially, be extended to low-middle income countries (LMICs) without routine access to microsurgical training for capacity development. That it can be utilised remotely also bodes well with the current limitations on face to-face training due to COVID restrictions and lockdowns.

New Trends in the Konjac Flour Industry

2020 ◽  
pp. 265-276
Author(s):  
Chaleeda Borompichaichartkul ◽  
Desi Sakawulan ◽  
Patthasarun Pruksarojanakul ◽  
Phattanit Tripetch
Keyword(s):  
Konjac Flour

scholarly journals PSVIII-7 In vitro fermentation of different dietary fibers selectively changed sow gut microbiota composition

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 283-283
Author(s):  
Xiong Xia ◽  
Lingling Hu ◽  
Jian Peng
Keyword(s):  
Gut Microbiota ◽  
Guar Gum ◽  
Gas Production ◽  
Modified Starch ◽  
Microbiota Composition ◽  
Kinetics Parameters ◽  
In Vitro Fermentation ◽  
Fractional Rate ◽  
Konjac Flour

Abstract In vitro fermentation experiments with modified starch 1 (MS1), modified starch 2 (MS2), guar gum (GG), xanthan gum (XG), konjac flour (KF), wheat brain (WB), and inulin (I) were conducted for 48 h to investigate the effects on gilt gut microbiota. Fecal examples were obtained from three gilts; the fermentation kinetics parameters were analysed in Logistic-Exponential (LE) model such as the final asymptotic gas volume (Vf, ml/g), initial fractional rate of degradation at t-value=0 (FDR0, h-1), fractional rate of gas production at particular time (k, h-1) and half-time to asymptote (T1/2, h). Samples were collected after fermentation for short chain fatty acids (SCFAs) and 16S rDNA microbial analysis. MS1, MS2, and I had the highest Vf (P &lt; 0.01). The k of GG and I were significant higher (P &lt; 0.01). FDR0 of MS2, GG, and I were the lowest following KF, MS1, WB, and XG, successively (P &lt; 0.01). T1/2 of MS1, KF, WB, and GG were lower (P &lt; 0.01). MS1, MS2, and GG produced more acetate (P &lt; 0.05) and total SCFAs (P &lt; 0.01), and butyrate produced by MS2 was significant higher (P &lt; 0.01). The microbiota composition changed dramatically after fermentation, decreasing bacteria abundance and alpha-diversity (P &lt; 0.01). The relative abundance of phyla Firmicutes and Bacteroidetes decreased, while phyla Spirochaetes, Proteobacteria, Kiritimatiellaeota, and Fusobacteria were selectively promoted by DF. The LEfSe analysis showed Proteobacteria, Gammaproteobacteria, and Aeromonadales were enriched in MS1 treatment; Clostridiales, Clostridia, and Anaerosporobacter were enriched in MS2 treatment; Bacteroidales, Bacteroidia, and Bacteroidetes were enriched in GG treatment; Ruminococcaceae and Ruminococcaceae_UCG_013 were enriched in XG treatment; Lachnospiraceae, Lachnospiraceae_NK4A136_group, and Ruminiclostridium were enriched in KF treatment; Enterobacteriales, Enterobacteriaceae, and Lactobacillales, were enriched in I treatment. In conclusion, different type of DFs may play a specific role in gilt gut microbiota changing and composition.

scholarly journals Formulation and characterization of body scrub using marine alga Halimeda macroloba, chitosan and konjac flour

2020 ◽  
Vol 414 ◽  
pp. 012004
Author(s):  
A Ervina ◽  
J Santoso ◽  
B F Prasetyo ◽  
I Setyaningsih ◽  
K Tarman
Keyword(s):  
Marine Alga ◽  
Konjac Flour
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