Facile post-gelation soaking strategy toward low-alkaline konjac glucomannan gels.

A facile post-gelation soaking strategy for producing low-alkaline konjac glucomannan (KGM) gels was investigated in this work. The dealkalization kinetics of soaking alkali-induced gels in citric acid (CA) solutions was determined. A comparison of sensory, textural, and water holding properties was made between untreated and post-soaking gels. Post-gelation exposure to acid took less time for lowering the gel pH at higher CA concentrations, eliminated the unattractive flavor of KGM gels and endowed them a higher hardness and breaking force. Comparatively, the whiteness of post-soaking gels was increased by 3.8%–13.1% with volume being decreased by 4.9%–8.6%, while the discrepancies were less apparent after a long-term storage. Low-alkaline gels treated by 4 g/L CA shared similar textural features with conventional KGM gels. Despite the difference in water distribution and water holding capacity of KGM gels, the syneresis of resultant low-alkaline KGM gels was not significantly affected. • Post-gelation soaking strategy is useful for preparing low-alkaline konjac glucomannan gels. • The dealkalization kinetics of konjac glucomannan gels was determined. • Higher acid concentrations lead to a faster dealkalization and unevenly distributed water. • Post-soaking konjac glucomannan gels are superior in sensory smell and taste. • Most features of conventional konjac glucomannan gels were retained in low-alkaline konjac glucomannan gels. [ABSTRACT FROM AUTHOR]