Effect of Guar Gum on 3D Printing Properties of Purple Sweet Potato Gels

被引：0
作者：
Cai L. [1 ,2 ]
Feng L. [2 ]
Xu Y. [2 ]
Nie M. [2 ]
Li D. [1 ,2 ]
Zheng T. [1 ]
Yu D. [3 ]
机构：
[1] School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing
[2] Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing
[3] Qingdao SOHAO FD-TECH Co., Ltd., Qingdao
来源：
Science and Technology of Food Industry | 2023年 / 44卷 / 21期
关键词：
3D printing; gel properties; guar gum; microstructure; purple sweet potato;
D O I：
10.13386/j.issn1002-0306.2023020220
中图分类号：
学科分类号：
摘要：
In order to develop nutrient rich personalized food, the effects of different guar gum concentrations on rheological, gelation, 3D printing, microstructural properties and functional groups of purple sweet potato gels were explored by rheological analysis, scanning electron microscopy and Fourier transform infrared spectroscopy. The results showed that apparent viscosity, storage modulus, loss modulus, L*, gumminess and chewiness of purple sweet potato gels increased, the micro pore size decreased, and the gel network structure was denser with the increase of guar gum concentration. The water holding capacity of purple sweet potato gels was 80.49% and the gel strength was 72.67 g when guar gum concentration was 1.6%. The addition of guar gum significantly improved 3D printability of purple sweet potato gels. When guar gum was added at 1.2% and 1.6%, 3D printed purple sweet potato gels had good formability, the average accuracy deviation was less than 1%, and the stability deviation was less than 5% after 6 hours of storage. The addition of guar gum would not produce new functional groups in 3D printed purple sweet potato gels, but mainly strengthened interactions of CH2 bonds and O-H bonds. This study provided a theoretical basis for the development of 3D printing of plant-based ingredients, which was very important for the personalization of functional foods. © 2023 Science and Technology of Food Industry. All rights reserved.
引用
收藏
页码：10 / 17
页数：7
相关论文
共 39 条
  • [31] GULARTE M A, ROSELL C M., Physicochemical properties and enzymatic hydrolysis of different starches in the presence of hydrocolloids[J], Carbohydrate Polymers, 85, 1, (2011)
  • [32] BELORIO M, MARCONDES G, GOMEZ M., Influence of psyllium versus xanthan gum in starch properties[J], Food Hydrocolloids, 105, (2020)
  • [33] ZHOU Y J, LI A P, YANG Y R, Et al., Effect of guar gum on gelatinization and rheological properties of Castanea henryi starch[J], Food Science, 38, 23, pp. 65-69, (2017)
  • [34] HAGEN L., Pretty healthy food: How and when aesthetics enhance perceived healthiness[J], Journal of Marketing, 85, 2, (2020)
  • [35] LIU Z B, ZHANG M, BHANDARI B., Effect of gums on the rheological, microstructural and extrusion printing characteristics of mashed potatoes[J], International Journal of Biological Macromolecules, 117, pp. 1179-1187, (2018)
  • [36] ZHOU Q C, WANG M, LI H, Et al., Application of Maillard reaction product of xylose-pea protein enzymatic hydrolysate in 3D printing[J], Journal of the Science of Food and Agriculture, 100, 7, pp. 2982-2990, (2020)
  • [37] FENG L P, JIA X, ZHU Q M, Et al., Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin/soy protein isolate-based emulsion-filled gels[J], Food Hydrocolloids, 89, pp. 813-820, (2019)
  • [38] AZAM R S M, ZHANG M, BHANDARI B, Et al., Effect of different gums on features of 3D printed object based on vitamin-D enriched orange concentrate[J], Food Biophysics, 13, 3, pp. 250-262, (2018)
  • [39] KACURAKOVA M, MATHLOUTHI M., FTIR and laser-Ra-man spectra of oligosaccharides in water: Characterization of the glycosidic bond[J], Carbohydrate Research, 284, 2, pp. 145-157, (1996)
1234