Konjac Glucomannan as an Effective Fiber Additive in Gluten-Free Scones
Document Type
Oral Presentation
Campus where you would like to present
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.
Recommended Citation
Skala, Philip; Allen, Ian; and Sykes, Elijah, "Konjac Glucomannan as an Effective Fiber Additive in Gluten-Free Scones" (2015). Symposium Of University Research and Creative Expression (SOURCE). 81.
https://digitalcommons.cwu.edu/source/2015/posters/81
Poster Number
27
Department/Program
Nutrition, Exercise & Health Science
Additional Mentoring Department
Nutrition, Exercise & Health Science
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.
Faculty Mentor(s)
David Gee