Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds

Abstract

Konjac glucomannan (KGM), a water-soluble hydrocolloid, holds considerable potential in the food industry, especially for improving the quality and nutritional properties of frozen products. This study explored the alleviative effect of KGM on the quality characteristics, water status, multi-scale structure, and flavor compounds of steamed bread throughout frozen storage. KGM significantly improved the quality of steamed bread by slowing down the decrease in water content and the increase in water migration while maintaining softness and taste during frozen storage. Notably, KGM also delayed amylopectin retrogradation and starch recrystallization, thus preserving the texture and structure of the steamed bread. At week 3, the microstructure of the steamed bread with 1.0 % KGM remained intact, with the lowest free sulfhydryl content. Additionally, heat map analysis revealed that KGM contributed to flavor retention in steamed bread frozen for 3 weeks. These results indicate that KGM holds promise as an effective cryoprotectant for improving the quality of frozen steamed bread.