Back to Search
Start Over
3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits.
- Source :
-
Scientific reports [Sci Rep] 2022 Jul 19; Vol. 12 (1), pp. 12347. Date of Electronic Publication: 2022 Jul 19. - Publication Year :
- 2022
-
Abstract
- Presentation of foods is essential to promote the acceptance of diversified and novel products. This study examined the color profile, browning index (BI), and structural properties of 3D-printed and traditional biscuits from whole-grain (WG) sourdough and germinated flours. The processed flours and composite/multigrain flours comprising cowpea sourdough (CS) and quinoa malt (QM) were used to prepare the snacks, and their structural characteristics were determined. Compared with the traditional biscuits, the 3D-printed biscuits showed considerable distinction in terms of consistent structural design and color intensities. The in-barrel shearing effect on dough biopolymers, automated printing of replicated dough strands in layers, and expansion during baking might have caused the biscuits' structural differences. The composite biscuit formulations had a proportional share of CS and QM characteristics. The 80% CS and 20% QM printed biscuit had a low redness and BI, increased cell volume, average cell area, and total concavity. The 60% CS and 40% QM printed snack showed improved lightness and yellowness, increased average cell elongation, and less hardness. The 3D-printed composite biscuits may be recommended based on their unique structural characteristics. Such attributes can enhance the acceptability of printed foods and reinvent locally prepared meals as trendy, sustainable, and functional foods.<br /> (© 2022. The Author(s).)
- Subjects :
- Printing, Three-Dimensional
Snacks
Whole Grains
Flour analysis
Vigna chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 2045-2322
- Volume :
- 12
- Issue :
- 1
- Database :
- MEDLINE
- Journal :
- Scientific reports
- Publication Type :
- Academic Journal
- Accession number :
- 35853931
- Full Text :
- https://doi.org/10.1038/s41598-022-16659-5