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LXJ
(2022-08-31 18:46):
#paper https://doi.org/10.1016/j.foodhyd.2021.107173 Development of black fungus-based 3D printed foods as dysphagia diet: Effect of gums incorporation 随着人口老龄化趋势，随着老年人吞咽困难的迅速增加，对吞咽困难饮食的需求也越来越大。3D打印能够将糊状且不具吸引力的吞咽困难饮食加工成外观诱人的开胃食品。黑木耳（黑木耳）具有许多促进健康的作用，但其弹性质地和巨大的咀嚼力使其不适合老年人。在这项工作中，研究者开发3D打印的视觉上有吸引力的纹理改性黑木耳食品作为潜在吞咽困难饮食的可行性，添加了牙龈（0.3%、0.6%、0.9%、w/w），即k-卡拉胶、黄原胶和阿拉伯胶。结果表明，k-卡拉胶和黄原胶的加入通过降低水的流动性和促进氢键的形成，显著提高了油墨样品的机械强度（屈服应力和弹性）、粘度、硬度和粘性，而阿拉伯胶的加入则表现出相反的效果。国际吞咽困难饮食标准化倡议（IDDSI）测试表明，含阿拉伯胶和黄原胶的样本未能通过勺子倾斜测试，而含黄原胶的样本可归类为5级-碎和湿性吞咽困难。使用对照油墨或含银油墨的3D打印样品显示出较差的自支撑能力。含黄原胶油墨不易挤出，印刷样品中有缺陷点。相比之下，黄原胶-0.9%的样品显示出高印刷精度，具有强大的自支撑能力和光滑的表面纹理。这项工作为使用3D打印开发视觉吸引力的吞咽困难饮食提供了见解。
Abstract:
With the aging population trend, there is a great demand for dysphagia diet as the elderly suffering from dysphagia is increasing rapidly. 3D printing is capable of processing mashed and …
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With the aging population trend, there is a great demand for dysphagia diet as the elderly suffering from dysphagia is increasing rapidly. 3D printing is capable of processing mashed and not attractive dysphagia diet into appetizing foods with appealing appearance. Black fungus (Auricularia auricula) illustrates many health-promotion effects, but its elastic texture and great chewing efforts making it unfeasible for the elderly. In this work, we studied the feasibility to develop 3D printed visually appealing texture modified black fungus-based food as potential dysphagia diet, with addition of gums (0.3%, 0.6%, 0.9%, w/w), i.e. k-carrageenan gum (KG), xanthan gum (XG) and arabic gum (AG). Results indicated that KG and XG addition significantly increased the mechanical strength (yield stress and elasticity), viscosity, hardness and gumminess of ink samples by reducing water mobility and facilitating hydrogen bond formation, while AG addition showed an opposite effect. International dysphagia diet standardization initiative (IDDSI) tests indicated that AG and KG containing sample failed the spoon tilt test within IDDSI framework, while XG containing sample could be classified as level 5-minced and moist dysphagia diet. 3D printed samples using control or AG containing ink illustrated poor self-supporting capability. KG containing ink was not easy for extrusion with defective points in printed samples. In contrast, XG-0.9% samples demonstrated high printing precision with great self-supporting capability and smooth surface texture. This work provides insights for the development of visually appealing dysphagia diet using 3D printing.
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