首页|Improving Gel Performance and Hot Extrusion Three-Dimensional Printability of Blueberry Gel with Guar Gum
Improving Gel Performance and Hot Extrusion Three-Dimensional Printability of Blueberry Gel with Guar Gum
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NETL
NSTL
Springer Nature
Abstract This research investigated the impact of high (GGH) and low (GGL) viscosity guar gums (GG) on the rheological properties and three-dimensional (3D) printing attributes of blueberry gel (BG) mixes. The viscosity, storage modulus (G′), and loss modulus (G″) of the BG-GGH and BG-GGL composite gels were significantly improved by the addition of 2% (w/w) GGH and 4% (w/w) GGL, respectively. Lissajous curves, exhibiting elastic and viscous characteristics, demonstrated the viscoelastic properties at different strain levels, and large amplitude oscillatory shear (LAOS) analysis highlighted the rheological modifications caused by microstructural changes. The printability of the gel compositions was assessed using temperature sweep and 3ITT tests. Results demonstrated that adding GG produced advantageous effects, evidenced by the 3ITT test, which showed a recovery rate of nearly 90%. Changes in texture were noted, and thermal experiments demonstrated that hot extrusion improved stability, whereas morphological analysis indicated microstructural changes. The 4% GGL gel formulation demonstrated superior 3D printability when printed at 60 °C, including increased fluidity and smoothness, enhanced shape retention, and resistance to compressive deformation.Graphical Abstract
3D food printingGuar gumBlueberry gelHot extrusion printingRheologyPrintability
P. Santhoshkumar、B. S. Swathika、Aditi Negi、J. A. Moses
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National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India
NETL
NSTL
Springer Nature
