Preparation and Characterization of 3D Printed Texture-Modified Food for the Elderly Using Mung Bean Protein, Rose Powder, and Flaxseed Gum
JOURNAL OF FOOD ENGINEERING(2024)
摘要
This study is aimed to evaluate the applicability of using flaxseed gum (FG) as a texture-modified agent for preparing dysphagia-oriented foods containing mung bean protein (MBP) and rose powder (RP) via 3D printing. Rheological and texture profiles, 3D printability, swallowing easiness/difficulty and in vitro digestion of ink formulations with different FG concentration (0%-1.5%) were evaluated. Inks containing 0.3%-1.2% FG showed uniform texture, improved viscosity, elastic modulus (G '), and fracture/yield stress than the one containing only MBP + RP. Further increase of FG content to 1.5% enhanced the incompatibility between MBP and FG and caused their microphase separation, which compromised inks' printability and stability of the printed shapes. Ink containing 0.9% FG showed desirable printing performance and self-supporting ability, and could be classified as level 4-pureed/extremely thick dysphagia-specific food. FG addition of 0.9% did not impede the digestion of MBP and retained a higher percentage of total phenolics during simulated gastrointestinal digestion.
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关键词
3D printing,Plant protein,Rose powder,Flaxseed gum,Texture modification,Dysphagia
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