There aren’t many studies currently being done on 3D-printed cookies that can be eaten right away and Lactobacillus reuteri (LR) encapsulation. In addition to describing how to make LR-encapsulated particle (LEP) and combine them with wheat flour to create cookies, this research evaluates the adaptability of 3D printing as well as the material properties of cookie. LEPs’ encapsulated efficiency scores ranged from (70.3±1.21)% to (83.5±1.25)%, LEPs also have a spherical appearance. When the amount of LR and egg white added in LEP was 5∶10 added to the dough, both G′ and G″ of prepared dough reached the maximum, indicating that there was strong mechanical strength inside the dough. Using a needle with a diameter (d) of 1 mm, the velocity of 15 mm/s, 350 kPa produced excellent printing quality of the three samples. Upon in vitro simulated saliva-gastrointestinal digestion,three groups (5∶10, 7∶10, and 9∶10) of LR in LEP were able to maintain viable counts more than 106 CFU/mL, demonstrating that LRs exercise their probiotic effects in the gut. This paper completed the preparation of 3D printed food using LR as raw material, which provided a reference for the development of probiotic 3D-printed food.
TANG Jinhui
,
XIE Juanjuan
,
YANG Kun
,
ZHU Huiyan
,
BU Mengyuan
,
JIA Dongyang
,
LIU Yaowen
. Preparation and research of 3D-printing-probiotic cookie[J]. Food and Fermentation Industries, 2024
, 50(9)
: 117
-124
.
DOI: 10.13995/j.cnki.11-1802/ts.035748
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