How to ensure the printability of a food matrix ? From formulation to consumer appreciation.
Résumé
3D food printing allows the development of personalized, appealing and healthy foods through different shapes, textures, nutritional compositions and tastes. This work presents a pluridisciplinary approach by understanding the impact of fruit/vegetable purees on the rheological properties and printability of printing material, determining the optimal printing parameters of a gelatinized wheat flour dough, determining printability criteria independent of the formulation and evaluating consumer appreciation for printed and baked products.
First, to understand how the introduction of fruit (apple and mango puree) or vegetable (broccoli puree) impacts the rheological properties and printability of gelatinized flour dough, two experimental designs were conducted to distinguish the modifications induced by the properties of the serum and those of plant particles. Second, two experimental designs were realised to determine optimal printing parameters and then to test these parameters on different formulations and different printing shapes (cylinder, star and pyramid). Finally, an experimental design on the impact of the water content and the heating time (during thermo-mechanical treatment) was set up for soy and rye flour to ensure their printability and thus diversify the printable materials. Six recipes were printed (wheat, rye and soy flour with and without 20% apple puree), baked (175°C, 17 min), and evaluated by a 4 trained panelists and by 56 consumers.
The main printability criteria used are the tan δ, the consistency (Pa.sn-1) and the firmness (N) for the dough and the dimensions (image analysis) for the printed model. All printed recipes of cylinder and pyramid shapes had a good printing quality but for the star shape, poorer printing quality was obtained with broccoli puree. Different sensory perceptions were observed for products made from different flours. Using a back-engineering approach, we determined that consumers preferred wheat flour products with 7% of apple puree.
The printing quality depends on the percentage of puree, the process parameters of the thermo-mechanical treatment, the printing parameters and the shape of the model. Physicochemical properties of purees and rheological properties of the printing material can explain printing quality. These results also show the complexity of combining printability, nutritional composition and consumer acceptance.
Domaines
Ingénierie des aliments
Origine : Fichiers produits par l'(les) auteur(s)
Licence : CC BY NC ND - Paternité - Pas d'utilisation commerciale - Pas de modification
Licence : CC BY NC ND - Paternité - Pas d'utilisation commerciale - Pas de modification