Search Result of "William L. Kerr"

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Physicochemical properties of konjac glucomannan by extrusion modification

ผู้แต่ง:ImgOrawan Tatirat, ImgWilliam L Kerr, ImgDr.Sanguansri Charoenrein, Associate Professor,




ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Use of Ethanol Solution for Extruding Konjac Glucomannan to Modify Its Water Absorption and Water Solubility)

ผู้เขียน:Imgนางสาวอรวรร ตติรัตน์, Imgนางจุฬาลักษณ์ จารุนุช, ImgWilliam L. Kerr, Imgดร.สงวนศรี เจริญเหรียญ, รองศาสตราจารย์



Konjac glucomannan (KGM) has promising health benefits; however, high water absorption can limit its use in nutraceuticals. In this study, extrusion with alcohol addition successfully modified its water absorption. KGM, with different solids content, was extruded through a twin screw extruder at different barrel temperatures and screw speeds, and the corresponding effects on the water absorption index (WAI) and water solubility index (WSI) were determined using response surface methodology (RSM). Increasing solids content resulted in an increased WAI while an inversely proportional effect was observed with temperature. The WSI decreased with increased temperature but increased with higher solids content. The WAI values ranged from 154.6 (control) to 47.5 for samples with 20% solids extruded at 110 oC. The WSI values ranged from 0.71 (control) to 0.36 for samples under similar extruding conditions. In both cases, the RSM models showed that greater modification was attained with a decreased solids level and a higher extrusion temperature. The screw speed had little influence on the WAI or WSI.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 047, Issue 1, Jan 13 - Feb 13, Page 132 - 142 |  PDF |  Page