<![CDATA[Konjac noodles are functional foods valued for their low calorie content, high soluble fiber, and gluten-free properties. Their texture is strongly influenced by interactions between konjac glucomannan (KGM), calcium-based cross-linkers, and formulation composition. This study evaluated the effects of varying KGM, Ca(OH)₂, and additional hydrocolloids or starch on the tensile strength and elasticity of konjac noodles. A factorial experimental design was applied, and noodle texture was analyzed using a texture analyzer. The results showed clear differences among formulations, with Batch F3 exhibiting the highest tensile strength (24.08 g) and elasticity (−36.08 mm), indicating a strong and flexible gel structure. In contrast, Batches F2 and 14 formed weak and unstable gels, while Batch F4 produced a rigid gel with limited elasticity. Beyond mean mechanical values, this study demonstrates that texture quality is governed by the balance and stability of tensile strength and elasticity across replications, as reflected by their coefficients of variation. Batch F3 achieved superior performance through a balanced and stable mechanical profile. These findings highlight the importance of mechanical stability, rather than strength alone, as a key criterion in konjac noodle formulation and quality evaluation.]]>
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