首页|Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients
Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients
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NSTL
Elsevier
This study assesses the effect of reheating methods, formulation, and their interaction on the textural and physical integrity of 3D printed cooked beef pastes aimed for Level 4 (Pureed) of the International Dysphagia Diet Standardisation Initiative (IDDSI) Framework. The pastes labelled as "XG/GG(05)" for 1:1 xanthan gum (XG) and guar gum (GG) in concentration of 0.5 g/100g, "XG/GG(1)" for the same blend in 1 g/100g, and "XG(1)" for 1 g/100g added XG were 3D printed and reheated by microwave, convection oven, and steam convection oven. The shrinkage, cooking loss, texture profile, compliance with the IDDSI descriptors, and microstructure were evaluated to find the heating method that best maintained the integrity and modified texture of the proposed product. Overall, reheating by convection resulted in a soft, thin crust, affecting the compliance with the IDDSI descriptors. Microwave heating resulted in potentially compliant texture but presented structural expansion as a result of internal steam pressure. Sample XG(1) showed the best combination of physical integrity and textural attributes after reheating by steaming. Sample XG/GG(05) maintained the texture only but lost the printed shape, while XG/GG(1) complied with both aspects when reheated by steam only, being potentially sticky when reheated by microwave.
NSTL
Elsevier
