title: A novel method for measuring dissolution kinetics of pulverized konjac flour.
abstract: The aim of the current study was to explore a novel method for measuring hydration and dissolution kinetics of the pulverized konjac flour (PK flour) from Amorphophallus albus using RVA-3D+ Rapid Visco Analyzer (RVA; Newport Scientific Pty Ltd., Australia). The results showed that RVA was a reliable fast technique for determining the hydration curve of PK flour. The test conditions determining the hydration curves were optimized at the concentration of PK flour with 1.0%, test temperature at 30+/-1oC, stirring speed at 160 RPM (Revolution Per Minute), and test time of 16 min. An empirical exponential model has also been established to describe the dis-solution kinetics of PK flour at the concentration of 1.0%: eta= 161.9343.EXP (-2.1522/tau) (R2=0.9762) Where tau is the test time (min); eta is the viscosity of the hydration process (RVU) of PK flour. The results also showed that a significant difference among the hydration curves of 1.0% PK flour when dispersed in distilled water and in different concentrations of sucrose aqueous solution.
authors: Department of Food Science and Nutrition, Zhejiang University, 268 Kaixuan Road, Hangzhou, Zhejiang, China 310029.
authors: Yinglong
authors: Y
authors: Wu
authors: Guoqing
authors: G
authors: He
authors: Xiaohuan
authors: X
authors: Chen
authors: Steve Q
authors: SQ
authors: Tan
mesh_terms: D031056:Amorphophallus / Q000737:chemistry*; D019540:Area Under Curve; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D007700:Kinetics; D012212:Rheology; D044366:Transition Temperature; D014783:Viscosity