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Impact of Konjac Glucomannan on Ice Cream-like Properties

Article  in  International Journal of Dairy Science · April 2017

DOI: 10.3923/ijds.2017.177.183

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 OPEN ACCESS International Journal of Dairy Science

ISSN 1811-9743
DOI: 10.3923/ijds.2017.177.183

Research Article
Impact of Konjac Glucomannan on Ice Cream-like Properties
1
Metwaly M. Abo-Srea, 2E.A. Emara and 2Talaat H. EL-Sawah

1
Department of Dairy, Faculty of Agriculture, Mansoura University, El-Mansoura, Egypt
2
Department of Dairy Technology Research, Animal Production Research Institute, Agriculture Research Center, Dokki, Giza, Egypt

Abstract
Objective: This study was carried out to investigate the effect of using konjac fiber as alternative to fat and stabilizers replacer during
making of free fat ice cream-like on its properties and its production cost. Methodology: Four concentrations (0.1, 0.3, 0.5 and 0.7%) of
konjac glucomannan as fat and stabilizer replacer dietary fiber were used for making free fat ice cream-like compared with full fat ice
cream (6% fat) as control. Control ice cream consists of 6% fat (derived from fresh cream 60% fat), 11% milk solids-not-fat (derived from
cream, fluid skim milk and skim milk powder), 16% sucrose and 0.5% commercial stabilizer and emulsifying plus grade. Other free fat
treatments made by the same method, which consists of other constituent s ratios. All ice cream treatments were made and stored at
-25EC. Results: The obtained results revealed that there were highly significant differences in the overrun and the product volume per
1 L mix among all konjac treatments and control, except T1 and T4 (0.1 and 0.7% konjac), it were insignificant. According to melting
properties significant differences among all konjac treatments and control were found, except T2 and control (0.5% konjac), it was
insignificant. Economically, T1 (0.1% konjac) and T2 (0.3% konjac) were much lower cost and more highly profitability (3.26 and 3.23%)
than the control (1.28). Moreover, T1 (0.1% konjac) and T2 (0.3% konjac) were characterized with the highest sensory evaluation,
compared with control, while T3 and T4 achieved less scores. Conclusion: Free fat, emulsifying and stabilizers ice cream-like as
a functional dairy product, can be made by adding 0.3% konjac dietary fiber (T2) as the optimal concentration instead of full fat and
commercial emulsifying and stabilizers with a decrease in the economic cost up to 41%.

Key words: Konjac, ice cream, free fat, glucomannan, dietary fiber, economic cost

Received: August 22, 2016 Accepted: January 19, 2017 Published: April 15, 2017

Citation: Metwaly M. Abo-Srea, E.A. Emara and Talaat H. EL-Sawah, 2017. Impact of konjac glucomannan on ice cream-like properties. Int. J. Dairy Sci.,
12: 177-183.

Corresponding Author: Metwaly M. Abo-Srea, Department of Dairy, Faculty of Agriculture, Mansoura University, El-Mansoura, Egypt
Tel: 00201226449143

Copyright: © 2017 Metwaly M. Abo-Srea et al. This is an open access article distributed under the terms of the creative commons attribution License,
which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

Competing Interest: The authors have declared that no competing interest exists.

Data Availability: All relevant data are within the paper and its supporting information files.
 Int. J. Dairy Sci., 12 (3): 177-183, 2017

INTRODUCTION of Agriculture, Mansoura University. Skim milk powder

(Mejerivagen I, S-59840 Vimmerby-Sweden) was used.
Ice cream is considered as one of the main dairy products, Commercial mixture of stabilizers and emulsifiers plus grade
being consumed and widely in all age groups. It contains obtained from (Danisco Co., Copenhagen, Denmark),
the same row milk constituents. Furthermore, other food granulated and refined cane sugar purchased from the local
ingredients such as sugar, cream and flavours, etc., being market. Konjac (glucomannan) dietary fiber was obtained from
added to improve its properties. Moreover, it has some Christen Hansen s Laboratories, Denmark.
therapeutic characteristics such as, antitumor because its
content of about 25-30% milk, lactoferrin, which plays a role Methods
as agents of non-specific defenses against pathogens. Also, it Ice cream making: It was made by the method described by
has an antiviral activity, particularly against cytomegalovirus Hugo8. Control ice cream consists of 6% fat (derived from
and influenza. In addition, ice cream is described as an fresh cream 60% fat), 11% milk solids-not-fat (derived from
enhancing factor for the fertility. Consuming full-fat milk or ice cream, fluid skim milk and skim milk powder), 16% sucrose
cream may improve the chances of having a baby1. In and 0.5% commercial stabilizer and emulsifying plus
addition, the consumption of ice cream stimulates the grade. Other free fat treatments made by the same method,
secretion of thrombotonin hormone, which uplifts the mood which, consists of other constituent s ratios. Pasteurized
and prevents mood swings. This hormone also reduces stress raw skim milk and cream were mixed and warmed to 50EC.
levels2. On the other hand, some disadvantages might be Pre-blended dry ingredients were added and mixed prior to
resulted from the excess consumption of ice cream as it may, batch pasteurization (74EC for 10 min) and homogenized by
raise the cholesterol level, cardiovascular diseases and laboratory mixer at high speed. About 0.5% commercial
diabetes. Furthermore, the consumption of ice cream is still an stabilizer and emulsifying plus grade or targeted konjac fiber
urgent desire for many kinds of people, who are suffering ratio was added up 50EC. Mixes were cooled and aged
from these diseases and those who do not have a lot of money overnight at 4EC. Ice cream mixes were whipped and frozen
to buy ice cream because of high prices in the present time. in a 3 L batch freezer (Model, Company, frigomat, Italy) for
Recently, many researches were directed to use the ice 10 min and whipped. Extruded ice creams were collected into
cream products as functional foods by adding some prebiotics 150 mL containers and hardened at -25EC. All ice cream
such as dietary fiber, which have many benefits for human formulations were produced in three replicates. The pH values
health3. The presence of dietary fiber such as glucomannan in of ice cream treatments estimated using a glass electrode pH
food stuff with the recommended ratios improves its meter type CG710, West Germany.
properties for the human health and prevents many diseases
i.e., constipation, protection against colon cancer, lowering of
pH: The electrode was immersed directly into the melted
total and low-density lipoprotein cholesterol in the blood
sample at 25EC according to AOAC9.
serum, reduction of post-prandial blood glucose levels,
increases of calcium bioavailability and reinforcement of
Overrun: Overrun of samples was calculated as the equation
the immunological system4. Konjac glucomannanis a sugar
described by Marshall et al.10.
derived from the root of the konjac plant (Amorphophallus
konjac). It used in several types such as glucommanan
Meltdown characteristics of ice cream: They were
powder, tablets and capsules5. Moreover, using dietary fiber
investigated according to the method used by
for instance konjac, maltodextrin, inulin and other types in
11
Mendez-Velasco and Goff .
food processing as fat alternatives and water binding
material which give good properties for these food products6,7.
Viscosity: It was determined using a Visco Elite rotational
Therefore, the main objective of the recent study is to study
the effect of using konjac fiber as alternative to fat and viscometer (Brookfield, model Rvdve Serial Number E 6531997
stabilizers replacer during makingof free fat ice cream-like on Made in USA), equipped with spindle No. L6 at ambient
its properties and its production cost. (20±0.5EC) temperature10.

MATERIALS AND METHODS Number of 10 trained panelists: A number of 10 trained

panelists (aged 20-40 years) were requested to evaluate
Materials: Pasteurized skim milk (protein 3.5%, fat<0.5%) and encoded ice creams in terms of appearance, melting and
fresh cream 60% fat was bought by Dairy Station Unit, Faculty flavour according to Clarke12.

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 Int. J. Dairy Sci., 12 (3): 177-183, 2017

Fat and total decreasing cost percent: They were calculated Overrun
Melting%/25°C
according to El-Tahra et al. . 13
53.2
48.8 48
Fat cost: It was calculated according to the following
42
equation: 39.4

31.4
Fat cost
Fat cost (%) =  100 28
Mix total cost 26.6 26.3
21.7
Cost decreasing: It was calculated according to the following

)
)

l
%

%
ac
ac

ro
.5

.7
nj
nj

nt
equation:

(0

(0
ko
ko

Co
T3

T4
%
%

.3
.1

(0
(0

T2
T1
 Treatment total cost 
Cost decreasing (%) = 100-    100
 Control total cost  Fig. 1: Effect of konjac on overrun % (w/w) and melting of ice
cream-like
Statistical analysis: Data were subjected to statistical
analysis according to Coakes14. Table 1: Effect of emulsifier substitution by konjac on th e overrun (w/w) of free
fat ice cream
Treatments
RESULTS AND DISCUSSION
---------------------------------------------------------------------
Treatments Main T1 T2 T3 T4 Control
The effect of using different ratios of konjac dietary fiber T1 26.57 - - - 0.23NS 4.87**
in making free fat ice cream instead of emulsifying and T2 31.40 4.83** - 3.40* 5.07** 9.70**
stabilizing salts. All tested variants were made and stored at T3 28.00 1.43** - - 1.67** 6.30**
T4 26.33 - - - - 4.63**
the hardening temperature. Three replicates were done
Control 21.70 - - - - -
and analyzed. The obtained results were tabulated and F = 578.87, **p>0.01, control: 6% fat and 0.5% plus grade stabilizer, T1: 0% fat
discussed. and 0.1% konjac, T2: 0% fat and 0.3% konjac, T3: 0% fat and 0.5% konjac, T4: 0%
fat and 0.7% konjac, NS: Non significant

Effect of konjac on overrun and melting properties: Data

Table 2: Effect of emulsifier substitution by konjac on the melting properties (%)
presented in Fig. 1 show the differences in the overrun of ice of free fat ice cream-like and control
cream as affected by using konjac. From these data the Treatments
overrun (%) of all treatments was higher than that of the -------------------------------------------------------------------------
Treatments Main T1 T2 T3 T4 Control
control (21.70%). In addition, treatment (T2) gained the T1 53.17 - 4.37** 11.17** 13.75** 4.83**
highest overrun (%) 31.40 among other treatments and T2 48.80 - - 6.80** 9.38** 00.47NS
control. It could also be seen that the increase of konjac used T3 42.00 - - - 2.58** -
T4 39.42 - - - - -
above 0.3% had an inverse effect on the overrun, whereas, its
Control 48.33 - - 6.30** 8.92** -
fourth addition ratio (0.7%) had the lowest overrun (%) F = 68.58, **p>0.01, control: 6% fat and 0.5% plus grade stabilizer, T1: 0% fat and
among other konjac treatments with value of 26.33%. The 0.1% konjac, T2: 0% fat and 0.3% konjac, T3: 0% fat and 0.5% konjac, T4: 0% fat
reduction of the overrun (%) by increasing the konjac and 0.7% konjac, NS: Non significant

addition might be due to the increase in the mix viscosity,

which delays the air corporation and decreases the product revealed that there was a gradual decrease of the melting
volume, which, finally resulted in a decrease the overrun4 and percent with the increase of konjac concentration and this
Akesowan15. Data presented in Table 1 also reveal that there might be considered result of increasing of binding water
were higher significant differences among all ice cream ability by increasing of konjac addition ratio as responsible
treatments. Also, there were significant differences between for strengthening the texture and changing it pasty2,15. In
T3- T1 and T2-T3. On the other hand, the differences between addition, data in Table 2 revealed that, the addition of konjac
T4 and T1 were insignificant. (0.3%) was the closer to the control ice cream on the melting
Also, data in Fig. 1 indicate the differences in the melting percent with respect to the decrease in its total solids content.
percent of the examined ice cream compared with control. Also, the data in the same Table 2 revealed that there were
These data showed that the higher konjac concentration highly significant differences among all ice cream treatments
(0.7%) resulted in the lowest melting percent. However, data at F value (68.58) and p>0.01. In addition, all treatments

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 Int. J. Dairy Sci., 12 (3): 177-183, 2017

resulted in highly significant differences with the control, 2000

Viscosity (Cp)
except T2 which had insignificant differences (00.47). 1500

1000
Effect of konjac on the volume: Illustrated data in Table 3 500
indicate the differences in the product volume per 1 L of ice 0
cream mix after freezing. These data indicate that there were Control T2 T3 T4

pronounced changes among all treatments. Moreover, all

treatments resulted in an increase in the product volume Fig. 2: Effect of konjac on ice cream-like viscosity values at
compared with the control. Treatment (0.3% konjac) also was (25EC/spindle N6/speed 60)
of the highest product volume of 1314 mL, whereas, the
Table 3: Effect of konjac on the product volume per liter of free fat ice cream
control treatment had the lowest product volume of 1217 mL.
mix (p.v/ 1 l mix)
These results might be attributed to the decrease of the air Treatments
volume incorporated on the ice cream mixture during freezing -----------------------------------------------------------------------
process and the increase of the mix viscosity, which leads to a Treatments Main T1 T2 T3 T4 Control
T1 1265 - - - 2.33NS 48.67**
decrease on the product volume. These data came in harmony
T2 1314 48.33** - 4.37** 50.67** 97**
with that found by Dhingra et al.4. Moreover, data in the same T3 1280 14.33** - - 16.67** 63**
Table 3 show that there were highly significant differences T4 1263 - - - - 46.33**
among all ice cream treatments. Meanwhile, highly significant Control 1217 - - - - -
F = 578.87, **p>0.01, control: 6% fat and 0.5% plus grade stabilizer, T1: 0% fat
differences were observed among all treatments except T1
and 0.1% konjac, T2: 0% fat and 0.3% konjac, T3: 0% fat and 0.5% konjac, T4: 0%
and T4, which had insignificant differences. fat and 0.7% konjac, NS: Non significant

Effect of konjac on pH and viscosity values: Data presented Effect of konjac on economical cost of the examined
in Table 4 illustrate the changes on the pH values of ice cream product with ice cream product: Data presented in Table 5
as affected by using konjac in the different treatments show the economical aspect of the examined product,
compared with control. No differences could be observed compared with the total cost of control ice cream. These data
among konjac treatments, as it was higher than that in control revealed that all konjac treatments resulted inconsiderable
ice cream. The lower pH value in control ice cream might be decrease in economical cost of ice cream mix. The cost
attributed to the high fat content, which increases the acid decrease ranged from 36.8-44.29% according to konjac
value for ice cream mix16. additions. Using 0.1% konjac was of the highest cost decrease
In addition, data presented in Fig. 2 and Table 4 revealed (%) when compared with the other treatments. The decrease
the viscosity values (cp) of ice cream and control ice cream at in total cost was about 43%, which might be due to the
three speeds. These data showed that there were not any absence of fat (%) in all konjac treatments, compared with
changes in viscosity recorded at the different speeds in T1 control19.
(0.1% konjac) and that might be due to its low mix viscosity, The variations in total cost of konjac treatments were due
which resulted in from the decrease in mix total solids, the to the increase of konjac addition concentration, which cause
absence of fat and the lower bulking agent content. Similar an increase in the total cost.
results were reported by Akesowan17.
Moreover, the addition of 0.7% konjac resulted in the Sensory evaluation of free fat ice cream made by using
highest viscosity values at the different speeds, when
konjac: Data in Fig. 3 and 4 show the differences in sensory
compared with the other konjac treatments. Also, there was
evaluation of treated with konjac ice cream treatments and
gradual increase of viscosity corresponding to the increase of
control. All samples treated with konjac except T4, recorded
konjac concentrations. The increase of viscosity by increasing
the konjac concentration smight be due to the increase of higher scores for appearance than control and that
bulking effect of its high concentration11. On the other hand, might be due to the absence of cream, which results in
using 0.5% konjac resulted in viscosity closer to the control product of lower appearance. Clear differences among all
and its value was 430/3.4, compare with 490/4.9 in control at konjac treatments and control were observed in the melting
speed 100. These results are in agreement with Akalin et al.18 properties. From these data, T1 (0.1% konjac) resulted in the
and Akesowan17. lowest melting scores than other treatments and control. The

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 Int. J. Dairy Sci., 12 (3): 177-183, 2017

Table 4: Effect of konjac on pH and viscosity values at (25EC/spindle N6)

Viscosity (cp)
---------------------------------------------------------------------
Speed value
---------------------------------------------------------------------------
Treatment Fat (%) Stabilizer and emulsifier (%) Konjac (w/w) pH 50 60 100
T1 0 0 0.1 6.6 ND ND ND
T2 0 0 0.3 6.6 260/1.3 200/1.2 160/1.6
T3 0 0 0.5 6.6 680/3.4 570/3.4 430/3.4
T4 0 0 0.7 6.6 1600/0.8 1450/8.7 1030/10.3
Control 6 0.5 0.0 6.4 700/3.5 630/3.8 490/4.9
Control: 6% fat and 0.5% plus grade stabilizer, T1: 0% fat and 0.1% konjac, T2: 0% fat and 0.3% konjac, T3: 0% fat and 0.5% konjac, T4: 0% fat and 0.7% konjac, ND: Not
determined

Table 5: Effect of konjac on economical cost of the examined product compared with the normal ice cream
Ingredients T1 T2 T3 T4 Control
Sugar
kg/100 kg mix 16 16 16 16 16
Price of kg/LE 5 5 5 5 5
Total cost 80 80 80 80 80
Commercial stabilizer (pluss grade)
kg/100 kg mix 0.00 0.00 0.00 0.00 0.5
Price of kg (LE) 0.00 0.00 0.00 0.00 100
Total cost (LE) 0.00 0.00 0.00 0.00 50
Skim milk
kg/100 kg mix 79.3 79.3 79.3 79.3 69
Price of kg (LE) 3 3 3 3 3
Total cost (LE) 237.9 237.9 237.9 237.9 207
Skim milk powder
kg/100 kg mix 4.7 4.7 4.7 4.7 4.5
Price of kg (LE) 25 25 25 25 25
Total cost (LE) 117.5 117.5 117.5 117.5 112.5
Cream
kg/100 kg mix 0.00 0.00 0.00 0.00 10
Price of kg (LE) 35 35 35 35 35
Total cost (LE) 0.00 0.00 0.00 00 350
Konjac powder
kg/100 kg mix 0.1 0.3 0.5 0.7 0.00
Price of kg (LE) 100 100 100 100 0.00
Total cost (LE) 10.00 30.00 50.00 70.00 0.00
Total cost 445.40 465.40 485.40 505.40 799.50
Cost decreasing (%) 44.29 41.80 39.30 36.8
Control: 6% fat and 0.5% plus grade stabilizer, T1: 0% fat and 0.1% konjac, T2: 0% fat and 0.3% konjac, T3: 0% fat and 0.5% konjac, T4: 0% fat and 0.7% konjac

39 Apperaance (0.7% konjac) recorded the highest melting score compared

37 Melting
35 Flavour with the other konjac treatments and control, which might be
33
due to high content of konjac fiber, which results in more
Sensory values

31
29 viscosity and increase of the water binding ability of the ice
27
25
cream product.
23 Data in the same Table 5 also indicated that T2 (0.3%
21
19 konjac) have higher flavor score than other konjac treatments.
17 Also, it was closer treatment to control although its less total
15
Control T1 T2 T3 T4 solids and fat free. Similar results were found by Jennifer20.
According to the sensory evaluation, the results show
Fig. 3: Effect of konjac in sensory properties of ice cream-like
at zero time that the high ratios of konjac (T3 and T4) caused a decrease in
all sensory evaluation scores. From these findings, (T2)
lowering in melting score might be due to the decrease of appeared to be more suitable for using as a functional and
mixing total solid and stabilizing agents. On the other hand, T4 dietary product, which was free from fat and any artificial

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 Int. J. Dairy Sci., 12 (3): 177-183, 2017

Table 6: Effect of konjac on some economical parameters of ice cream and ice cream-like
Product volume Total cost Total income Net profit
--------------------- ------------------- --------------------- -------------------- Rate of return Profitability of Profitability
Treatments % L Price LE/L % LE % LE % LE for the costs pound spent of liter
T1 104.02 1266 15 55.71 4454 104.02 18990 141.67 14536 426.35 3.26 11.48
T2 107.97 1314 15 58.21 4654 107.97 19710 146.74 15056 423.50 3.23 11.45
T3 105.17 1280 15 60.71 4854 105.17 19200 139.82 14346 395.55 2.95 11.20
T4 103.78 1263 15 63.21 5054 103.78 18945 135.39 13891 374.85 2.74 10.99
Control 100 1217 15 100 7995 100 18255 100 10260 228.33 1.28 8.43
Control: 6% fat and 0.5% plus grade stabilizer, T1: 0% fat and 0.1% konjac, T2: 0% fat and 0.3% konjac, T3: 0% fat and 0.5% konjac, T4: 0% fat and 0.7% konjac

100 Appearance concentration instead of full fat and commercial emulsifying

Melting
90 Flavour and stabilizers with a decrease in the economic cost up to
Total
41%.
80

70
ACKNOWLEDGMENT
Sensory values

60

50 This study was achieved in Dairy Station Unit, Faculty of

Agriculture, Mansoura University.
40

30 REFERENCES
20
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10
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