A dynamic <i>in vitro</i> oral mastication system to study the oral processing behavior of soft foods

Raja, Vijayakumar; Priyadarshini, S.; Moses, J.A.; Anandharamakrishnan, C.

doi:10.1039/d2fo00789d

Cited by 7 publications

(3 citation statements)

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“…Finally, both rice batter and black gram batter were mixed and 0.5% w/w of salt was added. The prepared batter was then stored at 37 °C in an incubator for 12 h to allow natural fermentation to occur 27 …”

Section: Methodsmentioning

confidence: 99%

“…The prepared batter was then stored at 37 °C in an incubator for 12 h to allow natural fermentation to occur. 27 Formulation of millet flour fortified idli batter The idli batter (IB) was supplemented with pearl millet flour (PMF) with initial moisture content of 5% (w.b.) in six different ratios: 95:5, 90:10, 85:15, 80:20, 75:25, and 70:30 (IB:PMF; w/w).…”

Section: Preparation Of Idli Battermentioning

confidence: 99%

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Effect of 3D printing conditions and post‐printing fermentation on pearl millet fortified idli

2023

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BACKGROUND: Three-dimensional (3D) printing is an emerging technology with numerous applications in the development of novel foods to meet personalized and special dietary needs. Using 3D printing, foods with modified textures and consistency can be prepared conveniently. In this work, an indigenous rice-black gram batter was fortified with pearl millet flour and 3D printed in the in-house developed extrusion-based food printer, Controlled Additive-manufacturing Robotic Kit (CARK™). The impact of material supply composition was investigated along with optimization of different printing parameters and an in-depth analysis of post-printing fermentation kinetics was undertaken. The shape changes in the 3D printed constructs during fermentation were analyzed using a pixel-count-based image-processing technique that correlates with the change in surface area.RESULTS: The addition of millet flour resulted in accelerated fermentation. At 20% w/w level, better printability with higher precision and layer definition was obtained at 800 mm min −1 of printing speed, 360 rpm extrusion motor speed, and 1.22 mm nozzle diameter with an extrusion rate of 15.57 mm 3 s −1 . The constructs of pearl millet flour (PMF) fortified idli batter have shown good structural stability and creep recovery. Fermentation-assisted shape change was found to be significantly influenced by infill levels. Both raw and steamed constructs with 40% infill showed around 37% lower hardness than 100% infill constructs due to a porous inner structure with reduced expansion in the surface area/volume during fermentation. CONCLUSION:The results of the study provide insights into the scope of printing fermented foods through the food-to-food fortification approach and textural modification of foods using 3D printing by varying the infill levels.

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Section: Methodsmentioning

confidence: 99%

Section: Preparation Of Idli Battermentioning

confidence: 99%

Effect of 3D printing conditions and post‐printing fermentation on pearl millet fortified idli

2023

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“…Rheology is a practical method to observe the particle size change of emulsions through the viscosity properties . The viscosity of the emulsion is affected by several parameters such as temperature, dispersed phase fraction, average droplet size, droplet size distribution, − continuous phase viscosity, − solid concentration, conditions of mixing, etc . For the particle size effect on viscosity, many significant findings and conclusions were reported. − Zhang et al have studied the impact of the flocculation effect on the rheological properties and revealed the factors that influence the number and particle size distribution of flocculent particles .…”

Section: Introductionmentioning

confidence: 99%

Study on the Agglomeration Process of Polybutadiene Latex Based on a Polymer Agglomerating Agent

Zhao,

Lu,

Chen

et al. 2024

Ind. Eng. Chem. Res.

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Polymer agglomeration has a good application prospect in enlarging the particle size of polybutadiene latex (PBL), which has attracted considerable attention in the field of agglomeration. However, the agglomeration process of PBL under different agglomeration conditions has not been studied. In this study, a coaxial cylindrical viscometer was used to perform agglomeration experiments. The different stages of PBL agglomeration can be determined by observing the viscosity changes, because the particle size of nanoparticles in the emulsion is an important factor affecting its viscosity. In this communication, the effects of the content of agglomerating agent, agglomeration temperature, and shear rate on the agglomeration process and particle size of PBL were studied. It was found that with the increase of the content of agglomerating agent, the time required to reach the adsorption saturation and complete the entire agglomeration of PBL decreased. When the content of the agglomerating agent was 4%, the agglomerated PBL showed a bimodal distribution. Then, the mean particle size of agglomerated PBL decreased with the increase of the content of the agglomerating agent. However, when the content of the agglomerating agent exceeded 20%, the mean particle size of agglomerated PBL did not change and remained stable at about 255 nm. Temperature has no obvious effect on the agglomeration process of PBL with 4% agglomerating agent content but can significantly reduce the agglomeration time with 16% and 24% agglomerating agent content. The effect of the shear rate on the agglomeration process of PBL with 4% agglomerating agent content is not obvious. With the increase of the shear rate, the time required for PBL to complete the agglomeration decreased for the systems with 12% and 24% agglomerating agents. In addition, the particle size of agglomerated PBL can be significantly reduced with the increase of shear rate when the content of the agglomerating agent is 12%. This study not only provides a new perspective for the study of the agglomeration process of PBL but also helps to precisely control the agglomeration conditions of PBL and improve the agglomeration efficiency.

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Oral Physiology and Mastication

Peyron

2023

Food Texturology: Measurement and Perception of Food Textural Properties

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A dynamic in vitro oral mastication system to study the oral processing behavior of soft foods

Abstract: A bolus-oriented artificial oral mastication system was developed to simulate the dynamics of food mastication in the human mouth.

Cited by 7 publications

References 73 publications

Effect of 3D printing conditions and post‐printing fermentation on pearl millet fortified idli

Effect of 3D printing conditions and post‐printing fermentation on pearl millet fortified idli

Study on the Agglomeration Process of Polybutadiene Latex Based on a Polymer Agglomerating Agent

Oral Physiology and Mastication

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