Double-nozzle 3D-printed bean paste buns: Effect of filling ratio and microwave heating time

IF 2.8 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of texture studies Pub Date : 2023-05-22 DOI:10.1111/jtxs.12765

Yuwei Du, Tiantian Tang, Min Zhang, Arun S. Mujumdar, Pattarapon Phuhongsung, Dongxing Yu

引用次数: 1

Abstract

With the aggravation of the global aging process, more and more elderly people are facing the problem of dysphagia. The advantages of three-dimensional (3D) printing in making chewy food are increasingly prominent. In this study, the two-nozzle 3D printer was used to explore the effects of different proportions of buckwheat flour, printing filling ratio, microwave power, and time on the quality of bean-paste buns. The results showed that the bean paste filling containing 6% buckwheat flour had the best antioxidant and sensory properties. When the filling ratio was 21.6%, the microwave power was 560 W, and the time was 4 min, the obtained sample was the most satisfactory. Compared with the microwave-treated and steamed traditional samples, the chewiness of the samples was reduced by 52.43% and 15.14%, respectively, and the final product was easier to chew and swallow.

Abstract Image

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双喷嘴3D打印豆沙包：填充比例和微波加热时间的影响。

随着全球老龄化进程的加剧，越来越多的老年人面临吞咽困难的问题。三维打印在制作耐嚼食物方面的优势越来越突出。本研究采用双喷嘴3D打印机，探讨了不同荞麦粉比例、打印填充率、微波功率和时间对豆沙包质量的影响。结果表明，含6%荞麦粉的豆沙馅料具有最佳的抗氧化和感官性能。当填充率为21.6%，微波功率为560W，时间为4min时，所获得的样品是最令人满意的。与微波处理和蒸制的传统样品相比，样品的耐嚼性分别降低了52.43%和15.14%，最终产品更易于咀嚼和吞咽。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing