Pentala Mallesham, S. Parveen, P. Rajkumar, G. Gurumeenakshi, Ravindra Naik
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引用次数: 0
Abstract
Three-dimensional (3D) food printing overcomes the drawbacks of bakery industry, especially material loss, high production costs and skilled artesian. This evolving technology can produce a wide variety of food products with personalized shapes, colors, textures, flavors, and nutritional value. Hydrocolloid (xanthan gum) influence the properties of the food system and enhance the structural stability of printed and baked goods. Generally, preparation of cake requires a specialized artesian to create complex shapes, which also results in material waste during preparation. This study investigated the effects of adding various proportion of xanthan gum to cake batter in order to examine the printability and structural stability. Additionally, the impact of xanthan gum on the post-process properties of 3D-printed cakes was analyzed. The findings demonstrated that the addition of xanthan gum enhanced the printability of cake batter and maintained its dimensional stability during baking. Notably, cakes with higher xanthan gum (1.5 and 2.0%) resulted in structural shrinkage, while lower (control and 1.0%) concentration resulted in shape elongation. Optimum shape retention was observed for the cake batter with 1% xanthan gum as indicated by printing precision of 102% and minimal shrinkage of 0.5% during baking. The addition of xanthan gum affects both the specific gravity of the cake batter and specific volume of the cake. However, the color and proximate composition of the cake were maintained. The cake with 1% xanthan gum recorded as most acceptable score on the 9- point hedonic scale. These findings facilitate an evolution in cake production, through the utilization of additive manufacturing techniques.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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