Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects
نویسندگان
چکیده
The manufacture of a high-quality meat analogue needs the utilization appropriate ingredients through application cutting-edge technology to mimic functional properties traditional without negatively affecting product features. Here, reduced-fat soy-based emulsion gels, prepared by biosurfactant variants, were printed via an extrusion-based printer well-defined 3D structure. printing performance revealed analogues formulated dodecenyl succinylated inulin and ethyl (hydroxyethyl) cellulose presented finer resolution compared acetylated octenyl succinic anhydride modified starches. microstructure images provided evidence for formation interconnected network with highly porous structure in samples. Thermal crystalline behaviors showed that biosurfactants affected structure, offering increase hardness. oral tribology measurements lead conclusion presence reduced friction coefficients. large quantity aggregated proteins was related possible hydrogen bonds between protein molecules. Moreover, disulfide became progressively important samples, including cellulose, initiating development fibrous Temporal dominance sensations also indicated induced sensation analogues. results this study demonstrated how gels process can further produce desired textures enhanced eating experiences.
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2021
ISSN: ['1873-7137', '0268-005X']
DOI: https://doi.org/10.1016/j.foodhyd.2021.107054