Dani Dordević, Karolína Těšíková, Hana Koudelková Mikulášková, Javier Martínez-Monzó, Adrián Matas, Simona Dordević, Ivan Kushkevych
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Development of Lentil Flour-Enriched Chocolate Matrices for 3D Printing: Impact on Bioactivity, Rheology, and Texture
The aim of the research was to evaluate the effects of incorporating lentil flour (0.5, 1.0, 2.0, and 3.0%) into a chocolate matrix for 3D printing, focusing on its antioxidant, rheological, and textural properties. Lentil flour, a rich source of polyphenols, vitamins, and flavonoids, was integrated to enhance the nutritional profile of the chocolate. Although the addition of lentil flour did not significantly (p < 0.05) increase total polyphenol (TPC) or flavonoid content (TFC), some samples showed improvements in antioxidant capacity (DPPH, ABTS, FRAP, CUPRAC). After in vitro digestion, most samples exhibited higher TPC values and antioxidant capacities, though TFC levels decreased. Printed objects with lentil flour displayed greater height and area, with all matrices showing viscous and pseudoplastic behavior. The 2% lentil flour sample exhibited the highest shear viscosity, Tanδ values, and hardness, indicating optimal structural and textural qualities for 3D printing.
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.
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