Effect of protein–polysaccharide hybrid gelator system on the material properties and 3D extrusion printability of mashed potatoes

Mashed potatoes (MP) are famous as ready‐to‐eat products due to their excellent taste and texture. Problems such as complex injection occur when MP is used as a 3D printing material. To improve the smoothness of MP loading into a 3D syringe barrel and its 3D extrusion printability, the effects of th...

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Veröffentlicht in:	Journal of food science 2024-04, Vol.89 (4), p.2347-2358
Hauptverfasser:	Li, Yan, Cheng, Zhi, Zhang, Jianyou, Xu, Shengke, Cai, Yanping, Ding, Yuting, Lyu, Fei
Format:	Artikel
Sprache:	eng
Schlagworte:	3-D printers 3D food printing Barrels (extruders) Carrageenan Extrusion food science Fourier transform infrared spectroscopy Fourier transforms Functional groups Gelatin Geometric accuracy geometry Glass transition temperature Hybrid systems hybrids Infrared analysis Infrared spectroscopy Loss modulus mashed potatoes Material properties Mechanical properties microstructure Polysaccharides Potatoes Proteins ready-to-eat foods Recovery time Rheological properties Rheology Shear thinning (liquids) Smoothness starch Storage modulus syringes taste texture Three dimensional printing Transition temperatures Water distribution Water engineering X-ray diffraction Yield stress κ‐carrageenan
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