The use of xanthan gum(XG)has been reported to soften the texture of gluten-free pasta(GFP),making it an ideal food for the elderly with swallowing difficulties.Designing pasta shapes can enhance the suitability of sa...The use of xanthan gum(XG)has been reported to soften the texture of gluten-free pasta(GFP),making it an ideal food for the elderly with swallowing difficulties.Designing pasta shapes can enhance the suitability of sauces,improving sensory properties.This study aimed to investigate the optimal amount of XG for softening the texture of GFP.Three-dimensional(3D)printing was used to create lattice design shapes of the soft GFP,and sauce adhesion capacity(SAC)was investigated.The viscoelastic properties and yield stress values of the GFP dough significantly increased with higher XG contents(0.25%-2%)(p<0.05),improving ink printability.The X-1%sample showed a decrease in the storage modulus(G’)(representing solid-like behavior)curve when the temperature increased from 68℃,correlating with its lower hardness(5.11×10^(4)±480 N/m^(2)),which almost matched level 2 as the soft solid food that can be mashed with gums.This also agreed with its reduction in waterholding capacity(WHC)and its larger microstructural porosities.The SAC test demonstrated a significant relationship between 3D lattice design shapes and sauce viscosity,concluding that high-or low-viscous sauces may be suitable for the larger or smaller size of interior hole designs,respectively.This study provides guidance for developing novel 3D-printed GFP with a soft texture specifically designed to improve the mealtime experience for the elderly.展开更多
Pasta has been one of the beloved foods for many years,and recently,attempts have been made in the industry to utilize 3D printing to create various designs of pasta noodles.This study investigated the effect of freez...Pasta has been one of the beloved foods for many years,and recently,attempts have been made in the industry to utilize 3D printing to create various designs of pasta noodles.This study investigated the effect of freeze-dried spinach powder on the quality of pasta dough used for 3D printing while focusing on improving the quality of 3D printing and post-processing characteristics and also the sauce adhesion capacity of pasta dough under various traditional Korean lattice infill patterns.Common durum wheat flour was substituted with 0,4,8,12 and 16 g/54 g freeze-dried spinach powder.As wheat flour was progressively substituted with spinach powder,the rheological behavior of the dough ink changed from a long paste to a short paste.Pasta dough containing 12%spinach powder exhibited good resolution in the printing test while maintaining a stable network structure due to appropriate starch gelatinization with spinach granules after drying and cooking,ultimately resulting in a high-quality product.However,exceeding a certain threshold(16%spinach content)leads to adverse effects.Wanjasal,Guigapsal,and Ttisal muntin units were used as patterns for spinach-containing pasta,and increased sauce viscosity correlated with a greater retention of sauce within pattern holes.By successfully enhancing the nutritional value and printing resolution of durum wheat pasta using spinach powder,this study provides quantitative guidelines for the development of 3D printable pasta.展开更多
基金supported by Basic Science Research Program through the National Research Foundation of Korea(NRF)funded by the Ministry of Education(RS-2023-00276177)a collaborative research program between Korea university and the Rural Development Administration(PJ01591202)supported by a grant from the Institute of Biomedical Science&Food Safety,Institute of Biomedical Science,Republic of Korea.
文摘The use of xanthan gum(XG)has been reported to soften the texture of gluten-free pasta(GFP),making it an ideal food for the elderly with swallowing difficulties.Designing pasta shapes can enhance the suitability of sauces,improving sensory properties.This study aimed to investigate the optimal amount of XG for softening the texture of GFP.Three-dimensional(3D)printing was used to create lattice design shapes of the soft GFP,and sauce adhesion capacity(SAC)was investigated.The viscoelastic properties and yield stress values of the GFP dough significantly increased with higher XG contents(0.25%-2%)(p<0.05),improving ink printability.The X-1%sample showed a decrease in the storage modulus(G’)(representing solid-like behavior)curve when the temperature increased from 68℃,correlating with its lower hardness(5.11×10^(4)±480 N/m^(2)),which almost matched level 2 as the soft solid food that can be mashed with gums.This also agreed with its reduction in waterholding capacity(WHC)and its larger microstructural porosities.The SAC test demonstrated a significant relationship between 3D lattice design shapes and sauce viscosity,concluding that high-or low-viscous sauces may be suitable for the larger or smaller size of interior hole designs,respectively.This study provides guidance for developing novel 3D-printed GFP with a soft texture specifically designed to improve the mealtime experience for the elderly.
基金supported by Basic Science Research Program through the National Research Foundation of Korea(NRF)funded by the Ministry of Education(RS-2023-00276177)a collaborative research program between Korea university and the Rural Development Administration(PJ01591202)supported by a grant from the Institute of Biomedical Science&Food Safety,Korea University,Republic of Korea.
文摘Pasta has been one of the beloved foods for many years,and recently,attempts have been made in the industry to utilize 3D printing to create various designs of pasta noodles.This study investigated the effect of freeze-dried spinach powder on the quality of pasta dough used for 3D printing while focusing on improving the quality of 3D printing and post-processing characteristics and also the sauce adhesion capacity of pasta dough under various traditional Korean lattice infill patterns.Common durum wheat flour was substituted with 0,4,8,12 and 16 g/54 g freeze-dried spinach powder.As wheat flour was progressively substituted with spinach powder,the rheological behavior of the dough ink changed from a long paste to a short paste.Pasta dough containing 12%spinach powder exhibited good resolution in the printing test while maintaining a stable network structure due to appropriate starch gelatinization with spinach granules after drying and cooking,ultimately resulting in a high-quality product.However,exceeding a certain threshold(16%spinach content)leads to adverse effects.Wanjasal,Guigapsal,and Ttisal muntin units were used as patterns for spinach-containing pasta,and increased sauce viscosity correlated with a greater retention of sauce within pattern holes.By successfully enhancing the nutritional value and printing resolution of durum wheat pasta using spinach powder,this study provides quantitative guidelines for the development of 3D printable pasta.
