Title

Konjac Glucomannan as an Effective Fiber Additive in Gluten-Free Scones

Presenter Information

Philip Skala
Ian Allen
Elijah Sykes

Document Type

Oral Presentation

Location

SURC Ballroom B/C/D

Start Date

21-5-2015

End Date

21-5-2015

Keywords

Celiac, Fiber, Gluten

Abstract

It is a common theme in today’s market that many gluten-free baked products traditionally contain less fiber. To address this problem, three types of gluten-free scone formulations were baked with varying amounts of konjac glucomannan (control: 0 g konjac; low: 20.0 g konjac; high: 40.0 g konjac), tested with a sensory analysis session (extended triangle difference tests and preference test), and underwent objective testing (percent moisture, compression force, and penetration force). A random sample of 28 Central Washington University students volunteered for the sensory analysis session. The extended triangle difference tests were analyzed using a triangle test, difference analysis chart1. And, from this test, the results showed that no significant difference was found between the three types of scones. The results from all objective tests were analyzed using ANOVA. It was also revealed that the control scones had significantly higher percent moisture than the low and high konjac formulations. The average penetration force of the control scone was significantly lower than that of the high konjac formulation. No significant differences were found in compression force among the three formulations. These results suggests that successful dietary fiber fortification with konjac glucomannon in gluten-free baked products can be accomplished.

Poster Number

27

Faculty Mentor(s)

David Gee

Department/Program

Nutrition, Exercise & Health Science

Additional Mentoring Department

Nutrition, Exercise & Health Science

This document is currently not available here.

Share

COinS
 
May 21st, 11:30 AM May 21st, 2:00 PM

Konjac Glucomannan as an Effective Fiber Additive in Gluten-Free Scones

SURC Ballroom B/C/D

It is a common theme in today’s market that many gluten-free baked products traditionally contain less fiber. To address this problem, three types of gluten-free scone formulations were baked with varying amounts of konjac glucomannan (control: 0 g konjac; low: 20.0 g konjac; high: 40.0 g konjac), tested with a sensory analysis session (extended triangle difference tests and preference test), and underwent objective testing (percent moisture, compression force, and penetration force). A random sample of 28 Central Washington University students volunteered for the sensory analysis session. The extended triangle difference tests were analyzed using a triangle test, difference analysis chart1. And, from this test, the results showed that no significant difference was found between the three types of scones. The results from all objective tests were analyzed using ANOVA. It was also revealed that the control scones had significantly higher percent moisture than the low and high konjac formulations. The average penetration force of the control scone was significantly lower than that of the high konjac formulation. No significant differences were found in compression force among the three formulations. These results suggests that successful dietary fiber fortification with konjac glucomannon in gluten-free baked products can be accomplished.