Akademik Veri Yönetim Sistemi
Journal of Food Measurement and Characterization, 2025 (SCI-Expanded)
The overall goal of this research was to evaluate the suitability of various plant protein concentrates for 3D printing plant-based meat analogs for the development of dysphagia diets. Initially various protein concentrates from faba bean, chickpea, oat, pea, and mung bean were evaluated for the nutritional composition (i.e., protein quality) and physicochemical properties. The high-water holding capacity of pea (4.6 g/g) and mung bean protein (6.47 g/g) made them unsuitable for 3D printing. Oat and chickpea proteins had moderate water holding capacity (1.67 g/g and 2.07 g/g, respectively) and in vitro protein digestibility corrected amino acid scores of 74.93% and 52.97%, respectively. These proteins (chickpea and chickpea-oat 70:30 blend) were combined with beetroot powder (0, 1.5, and 3%) to achieve a meat-like appearance using a 3D printer, to optimize protein quality. Dimensional deviation values of the 3D printed samples ranged from 6.3% to 7.7% for all ink formulations tested. All formulations exhibited shear-thinning, pseudoplastic flow behavior with viscoelastic properties (G′ > G″) and flow behavior index, n < 1 using the Power Law model supporting their suitability for 3D printing. According to the rheological properties, beetroot powder and oat protein increased the viscosity of the inks. However, the extrusion force (47.69 N) was highest for chickpea protein with 3% beetroot powder followed by chickpea protein -1.5% beetroot (41.34 N) and chickpea-oat protein blend with 3% beetroot powder (37.89 N). After cooking, these three samples passed the IDDSI (International Dysphagia Diet Standardization Initiative) spoon tilt, fork drip, and fork pressure tests for Level 5 foods (classified as minced & moist).