Effect of Different Hydrocolloids on the Rheological, Microstructural, and 3D Printing Characteristics of Purple Sweet Potato Puree

文献类型： 外文期刊

第一作者： Cai, Lei

作者： Cai, Lei;Li, Dajing;Zheng, Tiesong;Cai, Lei;Feng, Lei;Nie, Meimei;Li, Dajing;Zhang, Min

作者机构：

关键词： 3D printing; Hydrocolloids; Purple sweet potato; Rheological properties; Textural properties

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.6； 五年影响因子：5.8 ）

ISSN： 1935-5130

年卷期： 2023 年

页码：

收录情况： SCI

摘要： 3D printing of purple sweet potato puree can realize the personalized customization of healthy foods on the basis of meeting the nutritional needs of consumers. In this study, the effects of guar gum (GG), xanthan gum (XG), sodium alginate (SA), and k-carrageenan (KG) on the rheological, gel, microstructural, and printing characteristics of purple sweet potato puree were evaluated. The results investigated that GG, KG, and XG samples had greater viscosity, G ', G '', and gel strength than CK and SA samples. Adding KG and XG significantly reduced the tan delta of purple sweet potato puree. The addition of hydrocolloids limited the free movement of water molecules in the system and improved the water-holding capacity (WHC) of purple sweet potato puree, which reached more than 70%. GG sample had the best printability, and its accuracy deviation was less than 1% and its stability deviation was less than 5% after 6 h of storage. The microstructure results also suggested that GG sample had a denser, more complete, and smooth connection than other samples, with a low pore size of 27.30 mu m. In addition, GG sample had the greatest adhesiveness, cohesiveness, springiness, gumminess, and chewiness, which could bring consumers a better eating experience. This work provided a new scheme for 3D printing of plant derived food materials and expounded the importance of food hydrocolloids in 3D printing.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序