Effect of galactomannan addition on the rheological property, 3D printing performance and flavor characteristic of shepherd's purse gels

文献类型： 外文期刊

第一作者： Chen, Yubin

作者： Chen, Yubin;Li, Jianlin;Chen, Yubin;Qiu, Xuliang;Feng, Lei;Li, Dajing;Nie, Meimei;Zhang, Zhongyuan;Shen, Qi;Yu, Dongxin

作者机构：

关键词： 3D printing; Shepherd's purse; Galactomannan; Rheological property; Flavor characteristic

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）

ISSN： 0141-8130

年卷期： 2025 年 308 卷

页码：

收录情况： SCI

摘要： Shepherd's purse is a herbaceous plant that has been widely used in China because it contains many kinds of nutrients. The application of shepherd's purse in 3D printing food can realize the personalized customization of a healthy diet. This study aims to evaluate the effects of galactomannan types, including locust bean gum (LBG), tara gum (TG), guar gum (GG), and fenugreek gum (FG), on the rheological properties, 3D printing performance and flavor characteristics of shepherd's purse gels. The results investigated that all shepherd's purse gels exhibited shear thinning and elastic characteristics. Increasing the galactomannan concentration could improve the viscosity, G', G", gel strength and water holding capacity (WHC) of the shepherd's purse gels, and reduce their fluidity and shear recovery property. Gel added with LBG had the lowest viscosity, WHC and worst printing formability. The addition of GG made the gel network structure denser and smoother. Gels added with GG, FG and TG at 6 % had high resolution and printing performance. When the gel was added with 6 % of GG, the printing accuracy and stability were 97.30 % and 94.87 %, respectively. The addtion of galactomannan had no impact on the taste characteristics of shepherd's purse gels, while the aroma response values of printed objects containing TG, GG and FG showed increasing trends with the concentration increased. Therefore, this research introduced a novel scheme for 3D printed vegetables.

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