期刊文献+
共找到1篇文章
< 1 >
每页显示 20 50 100
Rheological,textural,and functional characteristics of 3D-printed cheesecake containing guava leaf,green tea,and barley sprout powders 被引量:2
1
作者 Ye-Eun Park Jeong Kim +1 位作者 Hyun Woo Kim jiyeon chun 《Food Bioscience》 SCIE 2022年第3期338-345,共8页
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
关键词 3D food print GUAVA Green tea Barley sprout Cheesecake
原文传递
上一页 1 下一页 到第
使用帮助 返回顶部