Rheological properties of mung bean paste-hydrocolloid compound and its application in 3D printing food for dysphagia

  • MA Liping ,
  • WANG Yu ,
  • LI Ying ,
  • FENG Jin
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology,Luoyang 471023,China)
    2(Institute of Agricultural Processing, Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

Received date: 2023-12-29

  Revised date: 2024-02-04

  Online published: 2024-06-11

Abstract

In this paper, mung bean paste was used as a food matrix to systematically study the effects of five hydrocolloids such as xanthan gum, arabic gum, κ-carrageenan, high methoxyl pectin, and konjac glucomannan (the addition amount was 1% of the dry weight of mung bean) on the rheological properties, 3D printing and swallowing properties of mung bean paste. Results demonstrated that the incorporation of hydrocolloids effectively enhanced the flow stress, shear thinning behavior, thixotropy (excluding Konjac glucomylan), creep recovery, and gel strength of the products while reducing the flow water content.The 3D printing performance of pure mung bean paste and those with high methoxyl pectin, κ-carrageenan, and gum arabic was not good.The printing accuracy of mung bean paste with xanthan gum and konjac glucomannan was high.The results of dysphagia test showed that, with the exception of pure mung bean paste, the mung bean paste with hydrocolloid met the standard of level 5-fine filling type of dysphagia food.This study is of great value for understanding the intrinsic relationship between the rheological properties of materials and 3D printing, and enriching the research and development methods of dysphagia food.

Cite this article

MA Liping , WANG Yu , LI Ying , FENG Jin . Rheological properties of mung bean paste-hydrocolloid compound and its application in 3D printing food for dysphagia[J]. Food and Fermentation Industries, 2024 , 50(10) : 169 -179 . DOI: 10.13995/j.cnki.11-1802/ts.038411

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