In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the in...In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the influences of baking process parameters, such as baking time, surface heating temperature and bottom heating temperature, on the quality of the cookie were studied to optimize the baking process parameters. The results showed that the baking process parameters had obvious effects on the texture, color, deformation, moisture content, and temperature of the cookie. All of the roasting surface heating temperature, bottom heating temperature and baking time had positive influences on the hardness, crunchiness, crispiness, and the total color difference(ΔE) of the cookie. When the heating temperatures of the surfac and bottom increased, the diameter and thickness deformation rate of the cookie increased. However,with the extension of baking time, the diameter and thickness deformation rate of the cookie first increased and then decreased. With the surface heating temperature of 180 ℃, the bottom heating temperature of 150 ℃, and baking time of 15 min, the cookie was crisp and moderate with moderate deformation and uniform color. There was no burnt phenomenon with the desired quality. Research results provided a theoretical basis for cookie manufactory based on food 3D printing technology.展开更多
The use of 3D food printing as an alternative to manufacturing customized food is gaining popularity.In this study,functional powders of guava leaf (GL),green tea (GT),and barley sprouts (BS) were tested as edible ink...The use of 3D food printing as an alternative to manufacturing customized food is gaining popularity.In this study,functional powders of guava leaf (GL),green tea (GT),and barley sprouts (BS) were tested as edible ink ingredients for printing cheesecake,and their physicochemical and functional properties were evaluated.Particle size and water and oil holding capacities were highest in GL powder,whereas the water-soluble index was highest in BS.In functional powder-added cheesecake,pseudoplastic and shear-thinning behavior was observed which is ideal for 3D printing.The shear modulus (1.87 kPa) of the control cheesecake (without functional powder) was significantly increased to 5 kPa or higher by adding functional powder.The in vitro glycemic index was lowest in GL cheesecake,whereas antioxidant activity and polyphenol content were highest in GT cheesecake.GL and GT powders would be beneficial as an edible ink to improve functional properties,such as antioxidant activity for GT and blood-glucose-lowering effect for BS,with enhanced printability and textural stability of 3D printed cheesecake.展开更多
基金Supported by Heilongjiang Provincial Fruit Tree Modernization Agro-industrial Technology Collaborative Innovation and Promotion System Project(2019-13)。
文摘In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the influences of baking process parameters, such as baking time, surface heating temperature and bottom heating temperature, on the quality of the cookie were studied to optimize the baking process parameters. The results showed that the baking process parameters had obvious effects on the texture, color, deformation, moisture content, and temperature of the cookie. All of the roasting surface heating temperature, bottom heating temperature and baking time had positive influences on the hardness, crunchiness, crispiness, and the total color difference(ΔE) of the cookie. When the heating temperatures of the surfac and bottom increased, the diameter and thickness deformation rate of the cookie increased. However,with the extension of baking time, the diameter and thickness deformation rate of the cookie first increased and then decreased. With the surface heating temperature of 180 ℃, the bottom heating temperature of 150 ℃, and baking time of 15 min, the cookie was crisp and moderate with moderate deformation and uniform color. There was no burnt phenomenon with the desired quality. Research results provided a theoretical basis for cookie manufactory based on food 3D printing technology.
基金funded in 2020-2021(grant number PJ01453706)by the Korea Rural Development Administration.
文摘The use of 3D food printing as an alternative to manufacturing customized food is gaining popularity.In this study,functional powders of guava leaf (GL),green tea (GT),and barley sprouts (BS) were tested as edible ink ingredients for printing cheesecake,and their physicochemical and functional properties were evaluated.Particle size and water and oil holding capacities were highest in GL powder,whereas the water-soluble index was highest in BS.In functional powder-added cheesecake,pseudoplastic and shear-thinning behavior was observed which is ideal for 3D printing.The shear modulus (1.87 kPa) of the control cheesecake (without functional powder) was significantly increased to 5 kPa or higher by adding functional powder.The in vitro glycemic index was lowest in GL cheesecake,whereas antioxidant activity and polyphenol content were highest in GT cheesecake.GL and GT powders would be beneficial as an edible ink to improve functional properties,such as antioxidant activity for GT and blood-glucose-lowering effect for BS,with enhanced printability and textural stability of 3D printed cheesecake.
