Texture-modified soy protein foods: 3D printing design and red cabbage effect

Carranza, Teresa; Guerrero, Pedro; Caba, Koro de la; Etxabide, Alaitz

doi:10.1016/j.foodhyd.2023.109141

Cited by 25 publications

(4 citation statements)

References 55 publications

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“…Springiness is the ability of a solid substance to return to its original shape after deformation (Carranza et al ., 2023). The springiness of all dough tended to decrease overall as the frozen storage period increased (Fig.…”

Section: Resultsmentioning

confidence: 99%

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Wu,

Cui,

Wei

et al. 2024

Int J of Food Sci Tech

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SummaryThis study analysed the impact of adding different amounts (5–25%) of defatted tigernut flour (DTF) to frozen wheat dough at different freezing periods. The chemical composition and freeze–thaw stability of the composite flour, as well as the physicochemical properties (e.g., textural, tensile, and rheological properties) of the dough after being frozen, were assessed. It was found that the addition of DTF enhanced the nutritional value of the dough and improved quality characteristics such as texture and tensile properties of the dough after it had been frozen and thawed. With increasing DTF, the content of dietary fibre (8.69–9.63%) and ash (0.54–1.05%) increased significantly, but the content of starch (58.56–54.96%) and protein (11.03–10.35%) decreased as compared to that of wheat flour alone. The thermal and freeze–thaw stability of composite flour was greatly improved with increasing amounts of DTF, and the retrogradation of the dough was delayed. DTF (5–15%) proportionately delayed deterioration of springiness and retarded hardening of the frozen dough. In addition, the extensibility of the frozen dough was significantly increased by adding 10–25% DTF. The results suggest that DTF has the potential to positively influence the quality of frozen wheat dough, while at the same time increasing the high‐value utilisation of tigernut.

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Section: Resultsmentioning

confidence: 99%

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Wu,

Cui,

Wei

et al. 2024

Int J of Food Sci Tech

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show abstract

“…Leo et al (2022) created healthy 3D-printed biscuits out of orange peel wastes that were high in antioxidant activity and bioflavonoids including p-coumaric acid, gallic acid, ferulic acid, narirutin, and hesperidin. For people with swallowing problems (dysphagia), 3D printing can be used to develop textured-modified foods in the form of puree, pastes, or mince (Carranza et al, 2023;Dick et al, 2021).…”

Section: An Overview Of 3d-printed Foodsmentioning

confidence: 99%

Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety

Mudau,

Adebo

2024

J Food Process Engineering

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Three‐dimensional food printing (3DFP) involves layer‐by‐layer deposition of food materials to transform a part model into a food product. With this cutting‐edge food processing technology, food's acceptability, among others, can be enhanced, consequently contributing to food security. This review focuses on 3D‐printed foods (3DPFs), with an overview of 3DPFs, describing various printing techniques and the differences between them in terms of the principles used, and the food fabricated. This review also thoroughly elucidates the various kinds of 3D‐printable materials, functional ingredients, and the health advantages of using them to obtain 3DPFs. The consumer acceptance and safety of 3DPFs, research drawbacks, and promising aspects related to 3DFP are also explicated in this review. As the food industry looks for ways to reduce waste and boost the production of individualized and customized foods, 3D printing of foods is a sustainable way of food production for now and the future.Practical applicationsAdopting 3D food printing in the food industry can help minimize manufacturing costs while providing a variety of food whose designs are customizable, whose nutrients can be digitalized, and which can satisfy individuals' specific dietary requirements. With much more recent developments in novel ingredients, printing technologies, and food printers, post‐processing techniques, among others, this technology can significantly contribute to ensuring food security.

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“…However, they also emphasized a change in the amino acid profile of proteins after extrusion and a drawback of soy proteins-the lowest essential amino acid content in comparison to other proteins. Carranza et al [33] investigated the suitability of a soy protein isolate in different concentrations (20, 25 and 30%) to produce soy-based food for people with swallowing disorders. They concluded that the addition of 25% of a soy protein isolate to the dough resulted in doughs with a shear thinning behavior, which is favorable for 3D extrusion printing.…”

Section: Bioactive Peptides Numerousmentioning

confidence: 99%

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product

Benković,

Jurinjak Tušek,

Sokač Cvetnić

et al. 2023

Gels

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Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat. They are becoming increasingly popular as people look for more sustainable and healthy protein sources. Furthermore, plant-based foods are marketed as foods with a low carbon footprint and represent a contribution of the consumers and the food industry to a cleaner and a climate-change-free Earth. Production processes of plant-based meat analogues often include technologies such as 3D printing, extrusion or shear cell where the ingredients have to be carefully picked because of their influence on structural and textural properties of the final product, and, in consequence, consumer perception and acceptance of the plant-based product. This review paper gives an extensive overview of meat analogue components, which affect the texture and the structure of the final product, discusses the complex interaction of those ingredients and reflects on numerous studies that have been performed in that area, but also emphasizes the need for future research and optimization of the mixture used in plant-based meat analogue production, as well as for optimization of the production process.

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Texture-modified soy protein foods: 3D printing design and red cabbage effect

Cited by 25 publications

References 55 publications

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage

Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety

An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product

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