Personalized meal by using different proteins based on 3D printing
(English) Currently, the use of 3D printing technology in the food sector is being considered, which can improve or displace some of the traditional methods of food manufacturing. The 3D printing market has grown significantly and is poised to grow in line with the digitization and robotization of m...
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| Tipo de recurso: | tesis doctoral |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Universitat Politècnica de Catalunya (UPC) |
| Repositorio: | UPCommons. Portal del coneixement obert de la UPC |
| Idioma: | inglés |
| OAI Identifier: | oai:upcommons.upc.edu:2117/414773 |
| Acceso en línea: | https://hdl.handle.net/2117/414773 https://dx.doi.org/10.5821/dissertation-2117-414773 |
| Access Level: | acceso abierto |
| Palabra clave: | Personalized diet Fortified food Nutrition Protein Rheology Texture IDDSI Dysphagia Sensory evaluation Dieta personalizada Alimentos fortificados Nutrición Proteína Reología Textura Disfagia Evaluación sensorial Dieta personalitzada Aliments enriquits Nutrició Proteïnes Reologia Disfàgia Avaluació sensorial Àrees temàtiques de la UPC::Enginyeria agroalimentària |
| Sumario: | (English) Currently, the use of 3D printing technology in the food sector is being considered, which can improve or displace some of the traditional methods of food manufacturing. The 3D printing market has grown significantly and is poised to grow in line with the digitization and robotization of manufacturing. This technology can allow relocation of food preparation and personalize diets adapting them to the personal needs of everyone (malnutrition, swallowing problems, diets for the elderly, athletes, children, pregnant women...). On the other hand, we find ourselves with the problem of the scarcity of resources due to population growth and obtaining food through current production systems that will need to be revised to reduce the carbon footprint and energy consumption. Another factor to consider is also the waste generated during production, transformation and consumption. The use of personalized nutritional formulations from printable ingredients could be a solution, although it is still a challenge. The main objective has been to design different formulations of protein-enriched mashed potatoes for personalized diets. For this, different formulations of mashed potato enriched with soy protein (SPAH) were designed at different concentrations (3%, 5% and 7%) together with 0.2% agar to study their ability to be printable for using by people with dysphagia. In addition, the effect of different proteins (soy, cricket and egg albumin) at concentrations of 3% and 5% in the formulation was evaluated through the evaluation of their rheological characteristics (viscosity, thixotropy, creep and viscoelastic behavior), textural characteristics (TPA (Texture Profile Analysis), force of extrusion and back-extrusion), ability to be printed and sensory characteristics (hedonic and sensory evaluation). Of all the formulations tested, it was obtained that the best capacity to be printed was achieved in the sample with 5% soy protein and 0.2% agar, which presented values of yield stress (1489 Pa) and storage modulus (1352 Pa. s). All the samples of puree enriched with SPAH presented a noticeable increase in viscosity and elastic limit, which favors its impression. According to the IDDSI (International Dysphagia Diet Standardization Initiative) test, all samples (with SPAH and agar) were suitable for use in people with dysphagia problems. On the other hand, it was observed in all the formulations used that not only the rheological properties such as yield stress and viscoelastic behavior, but also the texture test, such as force of extrusion and back-extrusion, can be correlated with printability. The force of extrusion test with firmness and consistency results in a minimum range of (0.03 N) and (0.40 N·s) respectively, allow favorable 3D printing. Of the formulations used, those containing soy and cricket protein with values of firmness and consistency between the range of (0.03 –0.04 N) and (0.40–0.52 N·s), respectively, presented great stability even for complex shapes. while the formulations with egg albumin could not achieve this stability due to the fact that the interlocking networks were very weak, presenting significantly lower rheological and textural values. The puree enriched with cricket protein and SPAH showed good mechanical properties for printing and self-supporting, but SPAH protein was not acceptable due to the taste and odor induced by the acid hydrolysis process, but in most cases the attributes sensory (firmness, thickness, smoothness, rate of breakdown, adhesive, and difficulty swallowing) were positively correlated with instrumental parameters and 3D printing. In conclusion, in this thesis, it has been shown that the enrichment of mashed potatoes with different proteins (soy, cricket) for 3D printing is feasible. This allows the customization of fortified foods for people with special needs. |
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