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Effect of twin-screw extrusion pretreatment on starch structure, rheological properties and 3D printing accuracy of whole potato flour and its application in dysphagia diets.
Wang, Yingsa; Zhao, Ruixuan; Liu, Wei; Zhao, Renjie; Liu, Qiannan; Hu, Honghai.
Afiliación
  • Wang Y; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs,
  • Zhao R; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs,
  • Liu W; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs,
  • Zhao R; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs,
  • Liu Q; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs,
  • Hu H; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs,
Int J Biol Macromol ; 278(Pt 3): 134796, 2024 Oct.
Article en En | MEDLINE | ID: mdl-39217039
ABSTRACT
Twin-screw extrusion pretreatment has great potential for the development of three-dimensional (3D) printed food as dysphagia diets. This study aimed to investigate the effect of twin-screw extrusion pretreatment on starch structure, rheological properties and 3D printing accuracy of whole potato flour and its application in dysphagia diets. The results indicated that twin-screw extrusion pretreatment was found to change chain length distributions, short-range ordered structure and relative crystallinity of whole potato flour (WPF), thereby improving its 3D printing performance. With the increasing proportion of long linear chains (DP > 12), the intensity of hydrogen bonds, linear viscoelastic region, storage modulus (G'), loss modulus (G″), viscosity and n of whole potato flour paste were increased, enhancing high printing accuracy and shape retention of 3D printed samples with a denser microstructure and smaller pore diameter distribution. The whole potato flour paste extruded with a peristaltic pump speed at 5.25 mL/min (WPF-4) displayed the highest printing accuracy with excellent rheological properties, good water distribution state and dense network structure, which classified as class 5 level dysphagia diets. This research provides an effective guidance for the modification of whole potato flour using twin-screw extrusion pretreatment as 3D printed food inks for dysphagia patients.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Reología / Almidón / Solanum tuberosum / Harina / Impresión Tridimensional Límite: Humans Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Reología / Almidón / Solanum tuberosum / Harina / Impresión Tridimensional Límite: Humans Idioma: En Revista: Int J Biol Macromol Año: 2024 Tipo del documento: Article Pais de publicación: Países Bajos