Textural and rheological properties of hydrolyzed Konjac Glucomannanand Kappa-Carrageenan: Effect of molecular weight, total content, pH andtemperature on the mixed system gels -

Rheological and textural properties of mixed gels of hydrolyzed Konjac glucomannan (KGM) and kappacarrageenan(kC) were studied. The objective of the work was to investigate the effect of ratio, total content,molecular weight, pH and temperature of KGM on the mixed system gels. At 40% KGM the gel showed betterhardness; whereas, the total content (1.0%-2.0% (w/w)) demonstrated that when it's higher, the hardnessincreased significantly (P