3D printing of cereal-based food structures containing probiotics

By Lu Zhang, Yimin Lou, M. Schutyser. Food Structure, 2018

166 citations recorded by the source corpus.

Abstract The demand for foods with specific functionality and nutrition is increasing. This study investigated the feasibility of 3D-printing to manufacture cereal-based food structures containing probiotics. Dough formulations with different water content, wheat flour type and amount of calcium caseinate were evaluated in terms of printability during fused deposition modelling. The composition of dough influenced its rheological properties and microstructure which were correlated to its printability. Dough containing probiotics was printed into two types of structure with distinct surface-to-volume ratio, i.e., 9.20 cm2/cm3 for the “honeycomb” design and 7.25 cm2/cm3 for the “concentric” one. The printed structures were baked at 145, 175 and 205 °C, respectively. The survival of probiotics was not significantly different in these two structures after baking for the same time. However, increasing the surface-to-volume ratio of the structure accelerated its baking process. Thus, the viable counts of probiotics in the “honeycomb” structure exceeded 106 CFU/g when the end point of baking (at 145 °C) was set as the time required to reach a 6% moisture content reduction, which was 2 log higher than that in the “concentric” structure. The results reported in this study may benefit the development of innovative food products containing functional ingredients.

Subfields: Automotive Engineering, Biomaterials, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/d2beadc0e785f3e69ad30c6155faf69a2d8af0f3

How researchers see this paper

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In Automotive Engineering

1. Anila Wilson
2. C. Anandharamakrishnan
3. T. Anukiruthika
4. J. Moses
5. J. An
6. Siew Li Voon
7. C. K. Chua
8. Yi Zhang

In Biomaterials

1. Siew Li Voon
2. C. K. Chua
3. J. An
4. Yi Zhang
5. Gladys Wong

Citations in the corpus

• Customized Shapes for Chicken Meat–Based Products: Feasibility Study on 3D-Printed Nuggets (2020, methodology): “On the other hand, the material supply of GC:RWF 2:1 was found to be the optimal formulation exhibiting the desired printing attributes due to its molecular interaction of glutenous protein of RWF with the myosin and actin proteins of GC forming a mutual physical bond and resulting in the polymeriza”
• 3D food printing: a categorised review of inks and their development (2019, background): “…high counts of viable probiotics in the baked product to meet the definition of ‘probiotic foods’, which would conventionally take the form of yogurt or other fermented dairy products that may not be accessible to those with allergies or lactose intolerance (Zhang, Lou, and Schutyser 2018).”