A New Drying Approach to Enhance Quality of Konjac Glucomannan Extracted from Amorphophallus muelleri

Abstract

A new drying approach to enhance physical quality of konjac glucomannan extracted from Amorphophallus muelleri was studied. It consisted of a comparison between microwave vacuum drying and conventional hot-air drying. The effects of microwave vacuum drying and hot-air drying on drying kinetics and physical and structural properties such as color, bulk density, particle density, porosity, viscosity, and morphology of konjac glucomannan (KGM) flour were investigated. It can be concluded that microwave vacuum drying significantly reduced drying time and increased porosity of dehydrated products which have a positive effect on the viscosity of the KGM solution. In contrast, it decreased bulk density and particle density when compared with conventional hot-air drying. Microstructure observations revealed the presence of large cavities in the granules of microwave-vacuum-dried KGM samples. However, there was a slight change in color of the microwave-vacuum-dried samples, resulting in a lower whiteness index than the whiteness index of hot-air-dried samples. Hence, microwave vacuum drying was found to have a number of advantages over the conventional hot-air drying method. Therefore, microwave vacuum drying has potential to become a useful drying method for the industrial production of KGM flour.

Keywords:

• Amorphophallus muelleri
• Hot-air drying
• Konjac glucomannan
• Microwave vacuum drying
• Porosity
• Viscosity

ACKNOWLEDGMENTS

The authors thank the Department of Food Technology, Chulalongkorn University, for the research facilities, and Assoc. Prof. Dr. Nantawan Therdthai and Department of Product Development, Faculty of Agro-Industry, Kasetsart University, for use of the microwave vacuum dryer.

Notes

Values in a column followed by different letters are significantly different (p ≤ 0.05).

Values in a column followed by different letters are significantly different (p ≤ 0.05).

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