Browse by author
Lookup NU author(s): Professor David XieORCiD
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND).
Hot-extrusion 3D printing (HE-3DP) is an emerging technique to create customized food with desired structure and properties. This research is focused on the effect of pre-printing gelatinization degree on the structure and digestibility of rice and wheat starch gels after HE-3DP. The results show that the lamellar, crystalline and helical structures were destroyed, the compactness of nano-aggregates formed decreased significantly, the content of semi-bound water in the gel system increased, and the content of bound water decreased, and these changes were more significant with an increasing gelatinization degree. Interestingly, the ideal printability and digestion resistance of the printed materials could be obtained with the pre-printing gelatinization degrees of rice and wheat starches being 50% and 40%, respectively. Overall, the pre-printing gelatinization degree has been found to be an important factor in regulating the printability and digestibility of starch during HE-3DP.
Author(s): Zheng B, Tang Y, Xie F, Chen L
Publication type: Article
Publication status: Published
Journal: Food Hydrocolloids
Year: 2022
Volume: 124, Part A
Print publication date: 01/03/2022
Online publication date: 23/09/2021
Acceptance date: 21/09/2021
Date deposited: 23/05/2023
ISSN (print): 0268-005X
ISSN (electronic): 1873-7137
Publisher: Elsevier
URL: https://doi.org/10.1016/j.foodhyd.2021.107210
DOI: 10.1016/j.foodhyd.2021.107210
Altmetrics provided by Altmetric