Konnyaku flour

Konnyaku flour obtained from plant cultivars of Amorphophallus konjac K. Koch is an important food material because of its remarkable gelling properties at very low solids concentrations in water (less than 0.5%). It has been employed in certain regions of Asia, such as Japan, to make a variety of foods that were claimed to have significant health benefits. Glucomannan polysaccharides (GP) are the main active component of Konnyaku flour, and can... [Pg.298]

Konnyaku flour was obtained from tubers of plant cultivars of Amorphophallus konjac K. Koch that were kindly provided by Ajinomoto Co. Glucomannan polysaccharides were extracted from konnyaku flour and further purified from precipitates in ethanolic mixtures. The range of glucomannan oligosaccharides that are obtained by partial hydrolysis of GP is illustrated in Table I. [Pg.299]

Gelling mechanisms of glucomannan polysaccharides (GP) extracted from konnyaku flour obtained from plant cultivars of Amorphophallus konjac K. Koch... [Pg.301]

Konjac glucomannan Konjac gum Konnyaku. See Konjac flour... [Pg.2309]

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