Development and characterization of a 3D printed functional chicken meat based snack: Optimization of process parameters and gelatin level

Bulut E. G., CANDOĞAN K.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.154, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 154
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.lwt.2021.112768
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: 3D food printing, Functional chicken meat, Gelatin, Post-processing, PROMISING FOOD MATERIAL, KAPPA-CARRAGEENAN, RHEOLOGICAL PROPERTIES, TEXTURAL PROPERTIES, QUALITY, PRINTABILITY, PROTEIN, BAKING, GEL, HYDROCOLLOIDS
  • Ankara Üniversitesi Adresli: Evet

Özet

A chicken meat-based snack formulation enriched by bioactive compounds was developed by optimizing 3D printing parameters and hydrocolloid level (gelatin) by Response Surface Methodology (RSM). The effects of gelatin addition and baking process on the quality of the 3D printed products were also evaluated. The gelatin concentration was determined by RSM using hollow cylindrical shape samples with perpendicular diameters of 30 mm and a height of 10 mm where the other independent parameters were filament flow rate, feed rate, and nozzle height from printing surface. Results indicate that optimum conditions to attain the best matched 3D printed cylindrical shaped product were 110% filament flow rate, 90% feed rate, 0.5 mm nozzle height, and 1.79% gelatin concentration. After optimization, product characteristics were evaluated in 3D printed products before and after baking. Adding 1.79% gelatin increased storage and loss moduli (G ' and G '' values), and complex viscosity, and decreased tan delta value (p < 0.05) resulting in more uniform and compact microstructure. All the analyzed sensory attributes of the gelatin added product received higher scores (p < 0.05) than control. The outcomes of this study provide insights how to tailor complex 3D printed functional muscle food formulations to meet manufacturing needs.