[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

Vegetable Tikki,
Recipe Link : https://www.tarladalal.com/Quick-Vegetable-Tikki-40631r

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Quick Vegetable Tikki

Here is a lip-smacking tikki made with a colourful mix of veggies, ranging from green peas and carrots to potatoes and white pumpkin, together with aromatic herbs like coriander and mint. After cooking, the Quick Vegetable Tikki is immediately rolled in a mixture of mint leaves and spice powders, to give it a tangy tongue-tickling coating that instantly excites your taste buds as soon as you bite into a tikki. After grating the doodhi, squeeze out the excess water before mixing it with the other ingredients.

Preparation Time: 20 minutes.
Cooking Time: 15 minutes.
Makes 14 tikkis.

1½ cups thickly grated white pumpkin (doodhi/lauki)
1 cup boiled, peeled and grated potatoes
¼ cup boiled and coarsely mashed green peas
¼ cup grated carrot
¼ cup chopped onions
3 tbsp besan (Bengal gram flour)
2 tbsp chopped coriander (dhania)
1 tbsp chopped mint leaves (phudina)
2 tsp finely chopped green chillies
1 tsp caraway seeds (shahjeera)
Salt to taste

To be mixed togeather
¼ cup finely chopped mint leaves (phudina)
½ tsp dried mango powder (amchur)
¼ tsp chilli powder

Other ingredients
Bread crumbs for rolling
Oil for greasing and cooking

For serving
Sweet chilli sauce

1. Combine all the ingredients in a deep bowl and mix very well using your hands.
2. Divide the mixture into 14 equal portions.
3. Roll a portion of the mixture into a 50 mm. (2”) diameter circle.
4. Roll the tikkis in breadcrumbs till they are evenly coated from all the sides.
5. Heat a non-stick tava (griddle), grease it with oil and cook 7 tikkis at a time using a little oil on a medium flame till they turn golden brown in colour from both the sides.
6. Repeat step 5 to cook 7 more tikkis.
7. Roll them in the prepared mixture and serve immediately with sweet chilli sauce.