Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste

Yaojia Li and Mantihal Sylvester and Ai Ling Ho and Jau-Shya Lee (2024) Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste. Journal of Food Technology Research, 11 (1). pp. 1-16. ISSN 2312-6426

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URL: https://ideas.repec.org/a/pkp/joftre/v11y2024i1p1-...

Abstract

This work aimed to investigate the effect of inulin and XG on the 3D printability of Tartary buckwheat paste. A 2 × 3 factor design comprising three levels of inulin (6%, 10%, and 14%) and three levels of xanthan gum (XG) (0.4%, 0.8%, and 1.2%) was used. The effect of inulin and XG on the rheological properties (yield stress, flow behaviour, viscoelasticity, and creep-recovery property), 3D printed structure, and microstructure properties of Tartary buckwheat paste were investigated. Compared with the control sample, a high amount of XG (0.4% and 1.2%) shifted the ink to a more solid-like form and improved the consistency (K), mechanical strength (yield stress, storage modulus (G’)), resistance to deformation, and recoverability, while a high amount of inulin (14%) weakened these properties. Scanning electron microscopy (SEM) revealed that adding XG (0.4% and 1.2%) in the ink with 6% and 10% of inulin reinforced the ink structure. This study also identified the best combination of XG and inulin to facilitate the printing of Tartary buckwheat paste and produce a final product with an exquisite appearance. This study provided more insights for developing 3D printing of Tartary buckwheat foods rich in inulin.

Item Type:	Article
Keyword:	3D printing , Creep-recovery , Inulin , Microstructure , Rheology , Tartary buckwheat , Xanthan gum. ,
Subjects:	Q Science > QP Physiology > QP1-(981) Physiology > QP501-801 Animal biochemistry T Technology > TA Engineering (General). Civil engineering (General) > TA1-2040 Engineering (General). Civil engineering (General) > TA401-492 Materials of engineering and construction. Mechanics of materials
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	ABDULLAH BIN SABUDIN -
Date Deposited:	16 Jul 2024 15:47
Last Modified:	16 Jul 2024 15:47
URI:	https://eprints.ums.edu.my/id/eprint/39188

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