sažetak izlaganja sa skupa
Food 3D printing has recently gained rising interest from reseachers and industry due to its advantages, particularly in customising food for specific dietary needs. The project Development of New Generation of Snack Food for Consumers with Specific Dietary Needs using 3D Printing Technologies (HRZZ-IP-2020-02-3829) has aimed to select ingredients based on chemical composition and rheological properties, to optimize the conditions of pre-processing, printing process, and post-processing of 3D-printed snacks having desirable sensory and textural properties intended for consumers with diabetes (DM), celiac disease (CD), non-allergy-non-celiac wheat sensitivity (NCWS) and irritable bowel syndrome (IBS), as well as to develop a prototype of custom-made extrusion-based 3D printer. The rheology of pastes was determined using an oscillatory rheometer. Physical properties and microstructure of printed raw and post-processed forms were evaluated by image, colour, and texture analysis or microscopy. Sensory attributes of snacks were assessed by a panel. Ingredients naturally high in fibre, without gluten and/or FODMAPs, and with fine particle size were selected: oat flour, pea protein, defatted flaxseeds, pumpkin seed cake, and wheat bran for DM, while buckwheat, millet and corn flour, chia, and rice protein isolates for CD, NCWS and IBS. FODMAPs (fructans and galactosaccharides) of wheat bran were hydrolysed with inulinase and invertase and/or fermentation with Saccharomyces cerevisiae, Kluyveromyces marxianus, Lactobacillus fermentum or LIVARNO® LV1 starter. Unlike pre-cooking, ultrasonication or bioprocessing with enzymes (glucose oxidase, xylanase and laccase) along with acidity regulators as well as the addition of hydrocolloids (xanthan, guar, sodium alginate, microcrystalline cellulose) improved dough rheology and printing precision, while prevented enzymatic browning and post-processing deformations. After optimising each recipe and 3D printing conditions (using response surfaces, least squares and artificial neural networks), pastes were accurately printed in various shapes (regular or irregular, with/without infill, 5-24 layers). Particular contribution was made in the post-processing techniques (conventional baking, oven drying, vacuum drying, air-frying at different temperatures) to preserve the designed shape while obtain the desired texture, colour, and flavour. Since lower post-processing temperature resulted in better physical quality, but poorer volatile profile, spices and commercial flavourings were applied directly to the paste for enhanced sensory acceptability. Overall, five types of savory and two types of sweet snacks with a balanced nutritive profile (ratio of protein, fat, carbohydrates and fibre) were created to meet specific dietary needs. A new 3D printer using the extrusion principle with compressed air was constructed, offering even better printing accuracy and precision.
additive manufacturing; air-frying; cereal-based snacks; food by products; high intensity ultrasound
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