This study examined the dimensional stability of 3D printed cookies during post-processing through heat treatment.In conventional cookies,where butter is incorporated as a fat composition,the butter undergoes melting ...This study examined the dimensional stability of 3D printed cookies during post-processing through heat treatment.In conventional cookies,where butter is incorporated as a fat composition,the butter undergoes melting and experiences structural degradation during heat treatment.Therefore,the effect of adding emulsion gel as a fat composition to cookies was investigated.Increasing the emulsion gel content increased the dimensional stability of 3D printed cookies from 50.38%±0.62%(EG_0)to 99.88%±0.60%(EG_24)during oven processing.Moreover,substituting emulsion gels for butter as the fat composition led to a reduction in cholesterol and saturated fatty acids(ranged from 58.56 g/100 g-3.34 g/100 g for cholesterol and ranged from 16.46 g/100 g-2.67 g/100 g for saturated fatty acid).However,cookies comprised solely of emulsion gel as fat composition did not maintain their shape during the printing process due to their low viscoelasticity(printability of 89.80%±0.43%).Through this,this paper confirms that the use of emulsion gels as butter substitutes offers advantages in terms of food processing and nutritional aspects.展开更多
基金supported by SejongBioPharm Co.Ltd.(Gyeonggi,Korea)supported by a grant from the Institute of Biomedical Science&Food Safety,Korea University and the School of Life Sciences and Biotechnology for Korea University,Republic of Korea.
文摘This study examined the dimensional stability of 3D printed cookies during post-processing through heat treatment.In conventional cookies,where butter is incorporated as a fat composition,the butter undergoes melting and experiences structural degradation during heat treatment.Therefore,the effect of adding emulsion gel as a fat composition to cookies was investigated.Increasing the emulsion gel content increased the dimensional stability of 3D printed cookies from 50.38%±0.62%(EG_0)to 99.88%±0.60%(EG_24)during oven processing.Moreover,substituting emulsion gels for butter as the fat composition led to a reduction in cholesterol and saturated fatty acids(ranged from 58.56 g/100 g-3.34 g/100 g for cholesterol and ranged from 16.46 g/100 g-2.67 g/100 g for saturated fatty acid).However,cookies comprised solely of emulsion gel as fat composition did not maintain their shape during the printing process due to their low viscoelasticity(printability of 89.80%±0.43%).Through this,this paper confirms that the use of emulsion gels as butter substitutes offers advantages in terms of food processing and nutritional aspects.
