{"title":"用不同味道的水烹饪 3D 打印意大利面的 4D 颜色变化及其作为烹饪指示剂的潜在用途","authors":"Ahmed Fathy Ghazal, Min Zhang, Chunli Li","doi":"10.1007/s11947-024-03409-w","DOIUrl":null,"url":null,"abstract":"<p>This research aimed to develop a 3D-printed pasta formula that, when cooked in various-flavored waters, turns its color into appealing colors that can be used as a cooking indicator. For this aim, a new pasta formula composed of wheat flour (WF), olive oil (EVOO), and red cabbage juice (RCJ) (containing the smart material anthocyanin) was used as print inks. Rheological properties, textural profile analysis, printability and printing accuracy of various pasta dough formulations were first investigated. Subsequently, the color changing, cooking quality, flavor profile (by E-nose) and consumer acceptability of fresh and freeze-dried (FD) 3D-printed pasta cooked in various-flavored waters were evaluated. Results revealed that adding EVOO enhanced the printability and smoothness of the pasta dough. Moreover, the colors of both 3D fresh and FD pasta progressively turned from light blue (before cooking) to uniform red, red/orange, and green after cooking in lemon, orange, and chencun/alkaline waters, respectively. Additionally, cooked fresh and FD pasta showed acceptable and good cooking quality. Furthermore, significant flavor differences among cooked 3D pasta specimens were detected. This study paves the way for developing new 4D pasta products with appealing colors that can be used as a cooking indicator and enhance consumer interaction with pasta during cooking.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"4D Color Change of 3D-printed Pasta Cooked with Different-Flavored Waters and its Potential Use as a Cooking Indicator\",\"authors\":\"Ahmed Fathy Ghazal, Min Zhang, Chunli Li\",\"doi\":\"10.1007/s11947-024-03409-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>This research aimed to develop a 3D-printed pasta formula that, when cooked in various-flavored waters, turns its color into appealing colors that can be used as a cooking indicator. For this aim, a new pasta formula composed of wheat flour (WF), olive oil (EVOO), and red cabbage juice (RCJ) (containing the smart material anthocyanin) was used as print inks. Rheological properties, textural profile analysis, printability and printing accuracy of various pasta dough formulations were first investigated. Subsequently, the color changing, cooking quality, flavor profile (by E-nose) and consumer acceptability of fresh and freeze-dried (FD) 3D-printed pasta cooked in various-flavored waters were evaluated. Results revealed that adding EVOO enhanced the printability and smoothness of the pasta dough. Moreover, the colors of both 3D fresh and FD pasta progressively turned from light blue (before cooking) to uniform red, red/orange, and green after cooking in lemon, orange, and chencun/alkaline waters, respectively. Additionally, cooked fresh and FD pasta showed acceptable and good cooking quality. Furthermore, significant flavor differences among cooked 3D pasta specimens were detected. This study paves the way for developing new 4D pasta products with appealing colors that can be used as a cooking indicator and enhance consumer interaction with pasta during cooking.</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-05-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03409-w\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03409-w","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
这项研究旨在开发一种 3D 打印面食配方,当在各种口味的水中烹饪时,面食的颜色会变成诱人的颜色,可用作烹饪指示剂。为此,一种由小麦粉(WF)、橄榄油(EVOO)和红菜汁(RCJ)(含有智能材料花青素)组成的新型面食配方被用作打印墨水。首先研究了各种面团配方的流变特性、质地分析、可印刷性和印刷精度。随后,评估了新鲜和冻干(FD)3D 打印意大利面在各种风味水中的变色、烹饪质量、风味(通过电子鼻)和消费者接受度。结果表明,添加乙烯基环氧乙烷可提高面团的可印刷性和光滑度。此外,在柠檬水、橙色水和陈村/碱性水中烹煮后,新鲜和冻干三维意大利面的颜色都从浅蓝色(烹煮前)逐渐变成均匀的红色、红色/橙色和绿色。此外,煮熟的新鲜意大利面和脱水意大利面显示出可接受的良好烹饪质量。此外,还检测到煮熟的 3D 面食样本之间存在明显的风味差异。这项研究为开发具有诱人色彩的新型 4D 面食产品铺平了道路,这些色彩可用作烹饪指示剂,并增强消费者在烹饪过程中与面食的互动。
4D Color Change of 3D-printed Pasta Cooked with Different-Flavored Waters and its Potential Use as a Cooking Indicator
This research aimed to develop a 3D-printed pasta formula that, when cooked in various-flavored waters, turns its color into appealing colors that can be used as a cooking indicator. For this aim, a new pasta formula composed of wheat flour (WF), olive oil (EVOO), and red cabbage juice (RCJ) (containing the smart material anthocyanin) was used as print inks. Rheological properties, textural profile analysis, printability and printing accuracy of various pasta dough formulations were first investigated. Subsequently, the color changing, cooking quality, flavor profile (by E-nose) and consumer acceptability of fresh and freeze-dried (FD) 3D-printed pasta cooked in various-flavored waters were evaluated. Results revealed that adding EVOO enhanced the printability and smoothness of the pasta dough. Moreover, the colors of both 3D fresh and FD pasta progressively turned from light blue (before cooking) to uniform red, red/orange, and green after cooking in lemon, orange, and chencun/alkaline waters, respectively. Additionally, cooked fresh and FD pasta showed acceptable and good cooking quality. Furthermore, significant flavor differences among cooked 3D pasta specimens were detected. This study paves the way for developing new 4D pasta products with appealing colors that can be used as a cooking indicator and enhance consumer interaction with pasta during cooking.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.