Development of whole highland barley ready-to-eat 3D printed dysphagia diet: Effect of heat treatment

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-06-21 DOI:10.1016/j.foodhyd.2025.111661

Delin Kou , Peiyao Zhao , Runkang Qiu , Yifei Li , Bei Fan , Litao Tong , Lili Wang , Liya Liu , Fengzhong Wang

{"title":"Development of whole highland barley ready-to-eat 3D printed dysphagia diet: Effect of heat treatment","authors":"Delin Kou , Peiyao Zhao , Runkang Qiu , Yifei Li , Bei Fan , Litao Tong , Lili Wang , Liya Liu , Fengzhong Wang","doi":"10.1016/j.foodhyd.2025.111661","DOIUrl":null,"url":null,"abstract":"<div><div>Highland barley is rarely used as a main material to prepare 3D-printed food for people with dysphagia, mainly because its rich dietary fibers might lead to low printing accuracy and poor taste. This study investigated the impact of heat treatment temperature on the 3D printing properties of highland barley (HB) flour and its potential application in texture-modified foods for individuals with dysphagia. HB flours with varying degrees of gelatinization were used as 3D printing food inks. The effects of heat treatment temperatures on the printability and texture were analyzed. Rheological analysis showed that all printing inks exhibited solid-like behavior, and the ink heated at 200 °C (97.12 % ± 0.99 %) showed the best printing accuracy due to optimal adhesion, resistance to deformation, and extrudability. The ink at this heat treatment temperature also had the highest semi-solid water (<em>T</em><sub><em>22</em></sub>) and appropriate free water (<em>T</em><sub><em>23</em></sub>). Fourier transform infrared spectroscopy revealed that heat treatment altered the molecular structure of starch and proteins, affecting intermolecular forces, with hydrogen bonding being the primary force maintaining ink integrity. Hydrogen bonding and hydrophobic interactions were key factors in print performance, supported by correlation analysis. By adjusting the printing parameter-fill levels, the dough made of pre-heated HB flour could meet the Level-5 dysphagia food according to the framework of International Dysphagia Diet Standardization Initiative (IDDSI). This study gives a solution to overcome the problems caused by post-processing, and produces a new kind of instant highland barley food.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"170 ","pages":"Article 111661"},"PeriodicalIF":11.0000,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X25006216","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Highland barley is rarely used as a main material to prepare 3D-printed food for people with dysphagia, mainly because its rich dietary fibers might lead to low printing accuracy and poor taste. This study investigated the impact of heat treatment temperature on the 3D printing properties of highland barley (HB) flour and its potential application in texture-modified foods for individuals with dysphagia. HB flours with varying degrees of gelatinization were used as 3D printing food inks. The effects of heat treatment temperatures on the printability and texture were analyzed. Rheological analysis showed that all printing inks exhibited solid-like behavior, and the ink heated at 200 °C (97.12 % ± 0.99 %) showed the best printing accuracy due to optimal adhesion, resistance to deformation, and extrudability. The ink at this heat treatment temperature also had the highest semi-solid water (T₂₂) and appropriate free water (T₂₃). Fourier transform infrared spectroscopy revealed that heat treatment altered the molecular structure of starch and proteins, affecting intermolecular forces, with hydrogen bonding being the primary force maintaining ink integrity. Hydrogen bonding and hydrophobic interactions were key factors in print performance, supported by correlation analysis. By adjusting the printing parameter-fill levels, the dough made of pre-heated HB flour could meet the Level-5 dysphagia food according to the framework of International Dysphagia Diet Standardization Initiative (IDDSI). This study gives a solution to overcome the problems caused by post-processing, and produces a new kind of instant highland barley food.

Abstract Image

查看原文本刊更多论文

全青稞即食3D打印吞咽困难饮食的开发：热处理效果

青稞很少作为主要材料为吞咽困难患者制作3d打印食品，主要是因为青稞富含膳食纤维，可能导致打印精度低，口感差。本研究研究了热处理温度对青稞（HB）面粉3D打印性能的影响，以及其在针对吞咽困难患者的质地改性食品中的潜在应用。采用不同糊化程度的HB面粉作为3D打印食品油墨。分析了热处理温度对印刷适性和织构的影响。流变学分析表明，所有的印刷油墨都表现出类似固体的行为，在200°C（97.12%±0.99%）温度下加热的油墨由于最佳的附着力、抗变形和可挤压性而表现出最佳的印刷精度。该热处理温度下的油墨具有最高的半固体水（T22）和适当的游离水（T23）。傅里叶变换红外光谱显示，热处理改变了淀粉和蛋白质的分子结构，影响了分子间的作用力，其中氢键是保持油墨完整性的主要力量。氢键和疏水相互作用是影响打印性能的关键因素，相关分析支持了这一点。根据国际吞咽困难饮食标准化倡议（IDDSI）的框架，通过调整打印参数填充水平，制成的HB面粉面团可以满足5级吞咽困难食品的要求。本研究解决了青稞加工过程中出现的后处理问题，生产出一种新型的青稞速食食品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.