Abstract
3D printing of purple sweet potato puree can realize the personalized customization of healthy foods on the basis of meeting the nutritional needs of consumers. In this study, the effects of guar gum (GG), xanthan gum (XG), sodium alginate (SA), and k-carrageenan (KG) on the rheological, gel, microstructural, and printing characteristics of purple sweet potato puree were evaluated. The results investigated that GG, KG, and XG samples had greater viscosity, G′, G″, and gel strength than CK and SA samples. Adding KG and XG significantly reduced the tan δ of purple sweet potato puree. The addition of hydrocolloids limited the free movement of water molecules in the system and improved the water-holding capacity (WHC) of purple sweet potato puree, which reached more than 70%. GG sample had the best printability, and its accuracy deviation was less than 1% and its stability deviation was less than 5% after 6 h of storage. The microstructure results also suggested that GG sample had a denser, more complete, and smooth connection than other samples, with a low pore size of 27.30 μm. In addition, GG sample had the greatest adhesiveness, cohesiveness, springiness, gumminess, and chewiness, which could bring consumers a better eating experience. This work provided a new scheme for 3D printing of plant derived food materials and expounded the importance of food hydrocolloids in 3D printing.
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Acknowledgements
We acknowledge the financial support by the National Key R&D Program of China (No. 2022YFF1102000) and the National Nature Science Foundation of China (Project No. 32102001), which have enabled us to carry out this study.
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Lei Cai: conceptualization, methodology, software, validation, formal analysis, writing. Lei Feng: investigation, formal analysis, funding acquisition. Meimei Nie: supervision, validation. Dajing Li: conceptualization, supervision, validation. Tiesong Zheng: supervision, validation. Min Zhang: validation.
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Cai, L., Feng, L., Nie, M. et al. Effect of Different Hydrocolloids on the Rheological, Microstructural, and 3D Printing Characteristics of Purple Sweet Potato Puree. Food Bioprocess Technol 16, 2622–2634 (2023). https://doi.org/10.1007/s11947-023-03085-2
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DOI: https://doi.org/10.1007/s11947-023-03085-2