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
作者： Cai, Lei 1 ; Feng, Lei 2 ; Nie, Meimei 2 ; Li, Dajing 1 ; Zheng, Tiesong 1 ; Zhang, Min 3 ;
作者机构： 1.Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Nanjing 210023, Jiangsu, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Jiangsu, Peoples R China
3.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
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.
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