Effect of konjac glucomannan on physicochemical properties of quinoa and maize starches

Abstract Background and objectives Konjac glucomannan (KGM) is a nonionic polysaccharide that can be used in food products for improved functionalities. Quinoa is becoming a popular ingredient for food formulations due to its attractive functional and nutritional properties. To better understand the interactions of KGM in starch‐based systems, the effect of added KGM up to 20% on physicochemical properties of quinoa starch was studied and compared to that of maize starch. Findings Konjac glucomannan addition increased viscosities of both starches during pasting. The addition increased the swelling power and water solubility of the starches, while improving the gelation of starch pastes. KGM addition decreased the in vitro digestibility of raw and cooked starches. Comparative analysis showed that KGM affected the properties of the two starches to similar extents. Conclusions Konjac glucomannan can be used to modify the functionalities of starch. This study provides basis to use KGM for food formulations with quinoa and maize. Significance and novelty Konjac glucomannan could be used as a food additive in starch systems for rheological modifications and glycemic control regardless of the starch granule size.