Influence of pH and added gums on the properties of konjac flour gels

The gel strength and texture of konjac gel and mixed gels of konjac and various gums were measured after gelation at various concentrations of alkali. A selection of different alkaline reagents was used. Regardless of alkali concentration, increasing konjac levels caused a decrease in pH but an increase in hardness and strength of konjac/gellan gum mixed gels. The highest gel strength and hardness were given by mixed konjac/gellan gum gels using sodium carbonate as the gelling medium. Under similar gelling conditions, the addition of gellan gum resulted in the greatest gel hardness. Of the gums examined, a possible synergistic effect on konjac/gellan gum mixed gel texture was observed.