Abstract
3D printing is an emerging technology that offers the ability to produce tailor-made foods. This work addresses the physical properties of 3D-printed snacks enriched with wheat bran as a function of flour type (oat, barley), addition of acidity regulators (citric acid, sodium bicarbonate), printing temperature (20 °C, 30 °C, 40 °C), and bran pre-processing (high-intensity ultrasound, vacuum microwave and pulsed light). Polyphenol oxidase activity, total phenolic content, antioxidant activity of bran, the viscosity profile of the flour-bran blend, the precision of 3D printing and browning kinetics of the physical properties of the dough and of baked snacks were investigated. During 1 h required to print ten pieces, the dough became very distinctly darker. Adjusting the printing temperature to 20 °C and adding sodium bicarbonate resulted in a dough, which changed colour less, but still very distinctly. Bran pre-processing inactivated polyphenol oxidase activity by 77–92%, which stopped browning of the dough within 50 min without affecting the printing precision. The use of ultrasound, vacuum microwave and pulsed light could be extended to other food components to achieve a greater inactivation of undesirable enzymes. Pre-processing techniques resulted in minor differences in the baked snack, so their future choice depends mainly on the amount of water that can be added to the recipe.
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Acknowledgements
This work is based upon the work from COST Action 18101 SOURDOMICS — Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses (https://sourdomics.com/; https://www.cost.eu/actions/CA18101/), where the author D.N. is Management Committee member, and the author M.H. is the MC substitute, and N.Č.M. is a member of a Working Group 7. SOURDOMICS are supported by COST (European Cooperation in Science and Technology). COST is a funding agency for research and innovation networks. COST Actions help connect research initiatives across Europe and enable scientist to grow their ideas by sharing them with their peers, thus boosting their research, career and innovation.
Funding
This work was supported by Croatian Science Foundation, project no. IP-2021–3829, project “Young researchers’ career development project — training of doctoral students,” and Republic of Croatia Ministry of Science and Education, project no. KK.01.1.1.02.0001. Any opinions, findings and conclusions or recommendations expressed in this material are those of the authors and do not necessarily reflect the views of Croatian Science Foundation, Ministry of Science and Education and European Commission.
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Habuš, M., Golubić, P., Vukušić Pavičić, T. et al. Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks. Food Bioprocess Technol 14, 2365–2379 (2021). https://doi.org/10.1007/s11947-021-02732-w
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DOI: https://doi.org/10.1007/s11947-021-02732-w