Konjac is a plant that thrives in tropical and subtropical regions. Konjac tubers have a high amount of what is called glucomannan. For this reason, konjac tubers contain itchy calcium oxalate crystals, so they are rarely consumed directly, and their use is often first processed into cassava or flour. Like any other flour, making konjac powder in a mill requires a series of steps.
How to Make Konjac Powder
- Konjac powder is usually processed into dishes such as noodles, oden, cakes, and jelly because it gives them a chewy texture.
- After harvesting the konjac tubers, wash them thoroughly to prevent soil from adhering to them. Be careful not to get the juice on your hands, as it may cause itching.
- Put the clean konjac into a sawing machine and thin it like a wafer.
- Next, the konjac flakes are dried in the sun, then placed in a disc mill and refined using a ball mill.
- Fine particles of konjac powder also need to be split first. In other words, it separates the remaining dirty material that is not used for disposal.
- Commercial konjac flour is usually brushed again until all the oxalic acid that causes itchy skin is gone and only glucomannan remains.
- Once cleaned, QC is run again to ensure quality.
- The pure konjac flour is then properly packed and ready for distribution.
The method of making konjac powder is traditional. Today, however, people often consume it in wet packets or in more practical forms such as noodles, breads, cakes, oden, sukiyaki, chips, jellies, and vegetable gelatin.
The shape is made of wheat flour, but polenta cannot replace wheat flour. but only as an additive. konjac flour can improve the texture of soft, chewy dough.
In contrast, adding half a teaspoon of konjac flour to 1 cup of flour can soften the dough while increasing the fiber content without altering the taste of the food.
Preparations from the Amorphophallus muelleri plant have been a staple food for many people in East Asia, particularly in Japan, China, Thailand, and Vietnam, for decades.
Benefits of Konjac Powder
Some of those who started taking it realized the benefits of Konjac powder. Here are the facts and uses of konjac flour in our lives.
- It contains glucomannan, a water-soluble polysaccharide, and is useful as a dietary fiber.
- In the Philippines, konjac processed into flour is used as an additional ingredient in bread.
- The pharmaceutical industry uses glucomannan, found in pullulan, to form and bind tablets and capsules.
- Konjac flour is said to be stickier than rice flour. This ability is also widely used in the production of paper adhesives.
- In the textile industry, konjac flour can be used as an abrasive and fiber reinforcement in place of starch and tapioca.
- Konjac flour has a low glycemic index and is safe for diabetics.
Glucomannan in humans can be taken during a diet program because it can reduce cholesterol and give you a feeling of fullness for longer.
Therefore, it can give you a feeling of fullness, which can help you lose weight and reduce constipation and intestinal irritation. This is how konjac powder is made and transformed into various forms of food.
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