Impact of Baking and Steaming of 3D printed Pearl millet - Banana pulp blends on physicochemical and sensory attributes

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Gastronomy and Food Science Pub Date : 2024-05-31 DOI:10.1016/j.ijgfs.2024.100962

P. Santhoshkumar, Vijayakumar Raja, S.R. Priyadarshini, J.A. Moses

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Abstract

3D printing technology for preparing millet-based foods can positively impact the final product's consumer perception. Apart from printability, post-processing behavior is a critical aspect, having direct implications on the quality of 3D printed products. In this work, the impact of steaming and baking on the quality attributes of 3D printed pearl millet–banana pulp blends was investigated with emphasis on physicochemical and sensory attributes. Among two treatments, baked samples with pearl millet flour and banana pulp (PMF:BP) at 60:40 (%w/w) level scored highest in terms of sensory acceptance. This formulation had a protein content of 8.18 ± 0.09 g/100 g and dietary fiber content of 2.21 ± 0.02 g/100 g, also exhibiting better shape retention in comparison with steamed counterparts. An exclusive focus was given to studying the glycemic index of different formulations and the impact of post-processing conditions, revealing higher values for baked samples (75–86) as compared with steamed ones (67–72). In addition, principal component analyses were conducted to better explain the findings of this study. The results of this study offer insights into identifying the optimal post-processing method for 3D printed products made from millet.

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烘焙和蒸煮 3D 打印珍珠小米-香蕉果肉混合物对理化和感官属性的影响

用于制备小米食品的 3D 打印技术可对最终产品的消费者感知产生积极影响。除了可打印性之外，后加工行为也是一个关键方面，会对 3D 打印产品的质量产生直接影响。在这项工作中，研究了蒸煮和烘焙对 3D 打印珍珠小米-香蕉果肉混合物质量属性的影响，重点是理化和感官属性。在两种处理中，珍珠小米粉和香蕉果肉（PMF:BP）以 60:40 （%w/w）的比例混合烘焙的样品在感官接受度方面得分最高。该配方的蛋白质含量为 8.18 ± 0.09 克/100 克，膳食纤维含量为 2.21 ± 0.02 克/100 克，与蒸制样品相比，其形状保持率更高。重点研究了不同配方的血糖生成指数以及后处理条件的影响，结果显示烘焙样品的血糖生成指数（75-86）高于蒸煮样品（67-72）。此外，为了更好地解释研究结果，还进行了主成分分析。本研究的结果为确定小米 3D 打印产品的最佳后处理方法提供了启示。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.