Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food

By Arianna Dick, Bhesh Bhandari, Xiu‐ping Dong, S. Prakash. 2020

259 citations recorded by the source corpus.

Abstract The effect of the independent (0.36%) and combined (0.36% in proportion 0.5:0.5, 0.7:0.3, and 0.3:0.7) addition of xanthan gum and guar gum on the rheological, textural, and microstructural properties of 3D printed cooked pork paste was examined. Shear-thinning behaviour and self-supporting ability were observed for all the samples, resulting in upright printing performance. Upon post-processing by freezing at −18 °C, heating at 100 °C for 7 min, and cooling to 37 °C, significant (P

Subfields: Biomaterials, Speech and Hearing

View Paper: https://www.semanticscholar.org/paper/b8951101b804f7a11baa28e40ca3b09cb61037df

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Citations in the corpus

• Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets (2020, background): “…another study was reported on the effect of hydrocolloids on the printability of pork, providing ideas for the development of dysphagia foods (Dick et al. 2020); xanthan gum (as such) and in combination with guar gum were used and their effects on the textural, microstructural, and…”