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IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-02-24 DOI:10.1007/s11483-025-09935-0

Pentala Mallesham, S. Parveen, P. Rajkumar, G. Gurumeenakshi, Ravindra Naik

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引用次数: 0

摘要

三维（3D）食品打印克服了烘焙业的弊端，尤其是材料损耗、生产成本高昂和熟练技工等问题。这项不断发展的技术可以生产出各种具有个性化形状、颜色、质地、风味和营养价值的食品。亲水胶体（黄原胶）可影响食品体系的特性，提高印刷品和烘焙食品的结构稳定性。一般来说，制作蛋糕需要专门的技工来制作复杂的形状，这也造成了制作过程中的材料浪费。本研究调查了在蛋糕面糊中添加不同比例的黄原胶对可印刷性和结构稳定性的影响。此外，还分析了黄原胶对 3D 打印蛋糕后处理特性的影响。研究结果表明，添加黄原胶可提高蛋糕糊的可印刷性，并在烘焙过程中保持其尺寸稳定性。值得注意的是，黄原胶浓度较高（1.5%和2.0%）的蛋糕会导致结构收缩，而浓度较低（对照组和1.0%）的蛋糕会导致形状伸长。含有 1%黄原胶的蛋糕面糊在烘烤过程中的印刷精确度为 102%，收缩率最小为 0.5%，这表明其形状保持率达到最佳。添加黄原胶会影响蛋糕糊的比重和蛋糕的体积。然而，蛋糕的颜色和近似成分却保持不变。在9点享乐量表中，添加1%黄原胶的蛋糕得分最高。这些发现有助于通过利用添加剂制造技术实现蛋糕生产的进化。

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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Enhancing Structural Stability of 3D Printed Cake with Xanthan Gum: A Rheological and Post-Process Analysis

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.

Graphical Abstract

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

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.