CHAPTER 3

METHODOLGY

3.1 Design of Study

As presented in Figure 1.1, the study was conducted to determine whether the
konjac bowl can withstand with high temperature, moisture content and also
the hardness and stickiness of konjac bowl. This chapter explained briefly about
the procedures and the methods that were used to prepare gel, konjac bowl
and also the proximate analysis.

Gel preparation
Sample
Preparation
Konjac Bowl
Preparation

Methodology
Temperature
Stability

Analysis Moisture Content

Firmness and
Springiness

Figure 1.1 Design of Konjac Bowl study

3.2 Sample Preparation

3.2.1: Gel Preparation

Materials: 1.5 g Konjac flour, 100 ml cold water, 0.15 g of Potassium
carbonate (K₂CO3)

Equipment: Beaker, Measuring cylinder, Drying oven, Hot plate, Ice bath

Procedure

Hydrocolloids such as corn starch, xanthan gum and agar were selected to
study the interaction between konjac flour and these hydrocolloids to form
gels. The empty aluminium dish was weighed using analytical balance and
filled with Konjac flour with weight of 1.5 g. The combination of konjac flour
and these three hydrocolloids at any ratio were added in cold water and heat
at 85℃ for 1 hour using drying oven. After being heated, 0.15g of K₂CO3 was
added and deacetylated by heating to 85℃ on a hot plate for 20 minutes. The
gel was formed and placed in ice bath for at least 4 hour to cold-melt.

Hydrocolloids (corn starch,

xanthan gum and agar)
mixed with cold water.

Heat the sample for 1

hour.

K₂CO3 was added and

deacetylated for 20
minutes.

Placed in ice bath for at

least 4 hour.
3.2.2 Konjac Bowl Preparation
240ml of water, 30ml coconut water, 1 drop of stevia, 2.5g of agar and 2.8 g of
konnyaku powder, 0.1 g of CaCl2 and 1 g of citric acid.
Equipment: Cooking pot, Whisk, Thermometer

Procedure
Mix water and Calcium Chloride (CaCl2) in a cooking pot for about 5-8 minutes
at 70℃ and allowing the CaCl2 to dissolve into the water. Once the CaCl2 is
dissolved, add agar and stevia into the pot and the heat is reduced to medium
high. Whisk the mixture continuously until the agar are completely dissolves.
Once the agar is fully incorporated, add the citric acid followed by one-half of
the glycerin. To reduce the bubbles, pour back and forth the liquid slowly into
another container a few times and then pour through a fine sieve. Once the
solution reaches around 35℃, add the konjac flour to the liquid slowly, forming
a thin coating over the surface of liquid and whisked until completely dissolved.
It was necessary to stir the solution continuously so that the powder did not
lump. Stir the mixture until it forms gel. Pour the gel into a bowl. Then, the gel
was molded into bowl shape. Freeze it in the freezer for one night. After one
night, peel or cut the inside bowl carefully.

CaCl2 dissolved in water for

5-8 minutes.

Agar and stevia were

mixed in the solution.

Citric acid, vegetable

glycerin and konjac were
added until it dissolved.

Gel forms and molded into

bowl shape.

Freeze the sample for one

night.
3.3 Analysis
3.3.1 Determination Temperature Stability
Material : Konjac bowl
Equipment : Analytical balance, Drying oven, Tongs, Desiccator

Procedure
Edible bowl (duplicate sample) were weighed using analytical balance. (Make
sure label the bowl as A and B).Then placed the bowl in drying oven at 60℃
and leave it for about 20 minutes. After 20 minutes, tong was used to placed
bowl into desiccator’s and allows cooling to room temperature. The weight was
recorded and repeat steps above by using another bowl and different
temperature, 70℃ and record weight.

Edible bowl (duplicate

sample) were weighed.

Placed in oven
(60℃)for 20 minutes.

Allow the sample cool

to room temperature
and weighed. Repeat
steps above with 70℃.
3.3.2 Determination of moisture content
Material : Konjac bowl
Equipment: Moisture Analyzer

Procedure
Firstly, the temperature of the moisture analyzer was set to suitable
temperature of the samples which is 100℃ . Then, 2 g of samples was weighed
by using aluminium pan in the moisture analyzer. Next, ENTER button was
pressed, and the reading of the moisture content of sample was recorded. All
steps were repeated for other samples to get the moisture reading.

Set up the moisture analyzer

machine.

2g of each sample were

weighed to check moisture
content.
3.3.3 Determination of hardness and stickiness of konjac bowl
Materials: 3cm3 of Konjac bowl
Equipment : Texture analyser (TA.XTplus)

Procedure

The sample is sliced into equal slice thicknesses (3cm3), ensuring a flat base
and testing surface. Before carrying out the test using ‘% strain’ measurement
one must calibrate the probe to acknowledge the texture analyzer test surface
which is strain is 40%. The probe is lowered until it close to the test surface.
Click on T.A (in the menu bar) then CALIBRATE PROBE and specify the
distance that you want the probe to return to, after sample compression. In this
test, 30 mm is suggested. Within the ‘Run a Test’ window, also check (X) the
Auto height box before commencing the tests. The sample placed centrally
under the cylinder probe, avoiding any irregular or non-representative areas of
gel. The firmness and stickiness test was commenced. Firmness is defined in
this method as the force in grams required to compress the product by a pre-
set distance (AACC 074-09).