Assessing the microstructural and rheological changes induced by food additives on potato puree

Dankar, Iman; Haddarah, Amira; Omar, Fawaz El; Sepulcre, Francesc

doi:10.1016/j.foodchem.2017.07.121

Cited by 63 publications

(35 citation statements)

References 33 publications

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“…However, some deviations in the mechanical properties were recorded according to the type of ingredient added. For instance, in MP, agar showed its ability to produce the highest increase in textural properties due to its effect of creating a strong network between the glycan chains, enhancing the particle-particle surface contact [7]. Alginate and butter differed significantly from agar, but no significant difference was detected between them in MP samples (Table 1).…”

Section: Effect Of Added Substrate On Mechanical Properties In Boiledmentioning

confidence: 98%

“…Therefore, in food industrial applications, potato purees are generally mixed with different food substrates to enhance their functionality, stability, and texture as well as improve its performance during processing by modifying its rheological-mechanical properties to recommended values [6]. Determining optimum rheological properties is quite difficult since different substrates would interact differently with the complex potato puree system [7]. Therefore, in this study, various food substrates with different physico-chemical characteristics were incorporated.…”

Section: Introductionmentioning

confidence: 99%

“…Other highly consumed vegetables, such as carrots, rich in pectin and beta-carotene pigment, could be integrated to form a nutrient-denser potato puree, hence, allowing for the study of its physical properties as a new combined vegetable puree. Also, agar and alginate were incorporated, as hydrocolloids known previously to enhance the stability and texture of potato puree, mostly at a proportion of 1% [7]. Therefore, 1% of each of the abovementioned ingredients was incorporated in the sample preparation of potato purees in order for the results to be comparable.…”

Section: Introductionmentioning

confidence: 99%

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Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing

Dankar

Haddarah

Sepulcre

2019

Foods

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The effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated and interpreted in terms of starch microstructural changes. Microscopic observations revealed more aggregated and densely concentrated starch granules in MP samples. This consequently led to a significant increase (p < 0.05) in mechanical and rheological properties up to five times more than BP samples. All samples exhibited shear thinning non-Newtonian behavior. Butter proved its ability to maintain stiff network formation with starch molecules forming lipid-starch complexes characterized by high retention properties and increased stability due to high thixotropic and yield stress values. The pseudo-plasticity combined with high self-supporting ability (high yield stress and mechanical values) comprised by MP samples allows them to better behave during advanced technological processes such as extrusion 3D food printing.

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Section: Effect Of Added Substrate On Mechanical Properties In Boiledmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing

Dankar

Haddarah

Sepulcre

2019

Foods

Self Cite

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“…In this case, we found that the participant is likely to choose a modified texture (less hard). The way the texture changes is significant in determining food product acceptance (Jeltema, Beckley, & Vahalik, 2016) and 3D printing provides freedom to customize a design, modify textures, and alter palatability (Dankar, Haddarah, El Omar, Sepulcre, & Pujolà, 2018;Devezeaux de Lavergne et al, 2016;Szczesniak, 2002).…”

Section: Ranking For Preference Evaluationmentioning

confidence: 99%

Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

Mantihal

Prakash

Bhandari

2019

Journal of Texture Studies

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This study aimed to assess the preferences and perceptions of texture‐modified three‐dimensional (3D) printed chocolate through three measures: two tasting tests and one survey. In the first test, 30 semitrained panelists ranked their overall preference from among the three samples of chocolate printed in a honeycomb pattern with infill percentages (IPs) of 25, 50, and 100%. The panelists ranked the samples based on appearance and hardness. In the second test, the same panelists nominated one preference between a 3D printed sample (100% IP) and a cast commercial chocolate sample. Friedman test indicated that there was no significant difference in overall preferences for hardness although the panelists significantly preferred the appearance of samples with 25 and 50% over the 100% infill. Furthermore, there was no significant difference in preference between the cast and 100% infill samples. The texture data of the chocolate samples showed that a higher force was required to break the chocolate samples as the IP increased from 25% (20.4 ± 1.1 N) to 100% (54.4 ± 1.5 N). Also, the 3D printed chocolate (printed in 100% IP) was found to be less hard than that of casted chocolate. In the survey of consumer perceptions, a total of 244 participated and assessed the samples for their intricate design and novel technology concept through a questionnaire. While there was a general awareness of 3D printing technology among these participants, many were impressed with the application of 3D printing to chocolate, as this was the first time they had seen this. The results obtained from the sensory tests and consumer survey provided a useful insight into consumers' perception of 3D food printing and the 3D products design. This awareness will be beneficial to promote this technology in the food industry.

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“…The inks for 3D printing must have good shear thinning behavior and rapid prototyping ability (Wang, Zhang, Bhandari, & Yang, ). Most of 3D printing food materials are based on protein [fish (Wang et al, )], starch [dough (Kim et al, )], hydrocolloids [carboxy methyl cellulose (Kim, Bae, & Park, )], fat [chocolate (Tong, Zhang, & Hou, )] systems and even insects (Severini, Azzollini, Albenzio, & Derossi, ), or using them as a structuring carrier to make other powder or liquid materials such as potato (Dankar, Haddarah, El Omar, Sepulcre, & Pujolà, ) and juice (Yang, Zhang, Bhandari, & Liu, ) having good printing characteristics.…”

Section: Introductionmentioning

confidence: 99%

3D printing of Cordyceps flower powder

Teng

Zhang

Bhandri

2019

J Food Process Engineering

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Cordyceps militaris is a fungus that has been used as a functional food in China because it contains many kinds of active components (such as cordycepin, polysaccharides, ergosterol, mannitol, etc.). Cordyceps flowers are dried and also available in powder form with poor rehydration behavior. Considering taste, mouthfeel and appearance of printed products, the optimal printing formulation (powder: water: isomaltose: oil = 10:10:3:1) was obtained through response surface methodology. The rheological properties of rehydrated powder were enhanced due to the lubricating action of oil and the moisture absorption by isomaltose, reducing the line breakage but still showed structural collapse. Fortunately, the disadvantages of the above formulation were overcome by the addition of 1% (w/w powder) gum. The new formulation (powder: water: isomaltose: oil: agar = 10:10:3:1:0.1) exhibited the best printing results and there was a little effect on cordycepin content through 3D printing technology. The effectiveness of this new formulation as a printing ink was confirmed by low‐field nuclear magnetic resonance, rheological and textural measurements. Practical applications Cordyceps flowers and isomaltose contain many functional factors. 3D printing technology has the ability to design an appealing appearance, and capability of producing variety of textures by manipulating the internal structure. The combination of the two provides consumers with rich functional factors while attracting consumers to increase their acceptability of Cordyceps flowers. This study provides new ideas for other variety of food printing materials and demonstrates the shape development of foods by 3D printing.

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Assessing the microstructural and rheological changes induced by food additives on potato puree

Cited by 63 publications

References 33 publications

Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing

Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing

Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

3D printing of Cordyceps flower powder

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