Preparing a personalized meal by using soy, cricket, and egg albumin protein based on 3D printing
Recently, personalized meals and customized food design by means of 3D printing technology have been considered over traditional food manufacturing methods. This study examined the effects of different proteins (soy, cricket, and egg albumin protein) in two concentrations (3% and 5%) on rheological,...
| Autores: | , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Fecha de publicación: | 2022 |
| 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:2117/386070 |
| Acceso en línea: | https://hdl.handle.net/2117/386070 https://dx.doi.org/10.3390/foods11152244 |
| Access Level: | acceso abierto |
| Palabra clave: | Three-dimensional food printing Rheology Enriched foods 3D food printing Fortified food Nutrition Protein Texture Impressió 3D Reologia Aliments enriquits Àrees temàtiques de la UPC::Enginyeria agroalimentària |
| Sumario: | Recently, personalized meals and customized food design by means of 3D printing technology have been considered over traditional food manufacturing methods. This study examined the effects of different proteins (soy, cricket, and egg albumin protein) in two concentrations (3% and 5%) on rheological, textural, and 3D printing characteristics. The textural and microstructural properties of different formulations were evaluated and compared. The addition of soy and cricket protein induced an increase in yield stress (t0), storage modulus (G'), and loss modulus (G¿) while egg albumin protein decreased these parameters. The textural analysis (back extrusion and force of extrusion) demonstrated the relationship between increasing the amount of protein in the formula with an improvement in consistency and index of viscosity. These values showed a straight correlation with the printability of fortified formulas. 3D printing of the different formulas revealed that soy and cricket proteins allow the targeting of complex geometry with multilayers. |
|---|