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Pregled bibliografske jedinice broj: 1105813

Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies


Vukušić Pavičić, Tomislava; Grgić, Tomislava; Ivanov, Mia; Novotni, Dubravka; Herceg, Zoran
Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies // Foods, 10 (2021), 1; 193, 15 doi:10.3390/foods10010193 (međunarodna recenzija, članak, ostalo)


CROSBI ID: 1105813 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies

Autori
Vukušić Pavičić, Tomislava ; Grgić, Tomislava ; Ivanov, Mia ; Novotni, Dubravka ; Herceg, Zoran

Izvornik
Foods (2304-8158) 10 (2021), 1; 193, 15

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, ostalo

Ključne riječi
biscuits ; extrusion rate ; 3D printing precision and repeatability ; dough consistency and viscosity ; dietary fiber ; carob flour ; oat flour ; olive oil

Sažetak
In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and cookie physical properties with dough rheology and dietary fiber content depending on the flour (oat, rye, rice, and carob flour) and fat type (olive oil or butter). The flour choice influenced all cookie quality parameters: baking loss, color, line height and width, and dietary fiber content. Results indicated that lower baking loss and better printing quality were obtained for cookie dough containing olive oil, which had higher viscosity and consistency coefficient compared with dough containing butter. Cookies with olive oil in which part of the oat flour was replaced with rye and carob flour were printed with high accuracy (≥98%), close to the ideal 3D shape. Overall, this study demonstrates the importance of selecting fat and particularly flour, as well as the extrusion rate on the quality and repeatability of 3D-printed cookies.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
EK-EFRR-KK.01.1.1.02.0001 - Opremanje poluindustrijskog praktikuma za razvoj novih prehrambenih tehnologija (Herceg, Zoran, EK - KK.01.1.1.02) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Poveznice na cjeloviti tekst rada:

doi www.mdpi.com

Citiraj ovu publikaciju:

Vukušić Pavičić, Tomislava; Grgić, Tomislava; Ivanov, Mia; Novotni, Dubravka; Herceg, Zoran
Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies // Foods, 10 (2021), 1; 193, 15 doi:10.3390/foods10010193 (međunarodna recenzija, članak, ostalo)
Vukušić Pavičić, T., Grgić, T., Ivanov, M., Novotni, D. & Herceg, Z. (2021) Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies. Foods, 10 (1), 193, 15 doi:10.3390/foods10010193.
@article{article, author = {Vuku\v{s}i\'{c} Pavi\v{c}i\'{c}, Tomislava and Grgi\'{c}, Tomislava and Ivanov, Mia and Novotni, Dubravka and Herceg, Zoran}, year = {2021}, pages = {15}, DOI = {10.3390/foods10010193}, chapter = {193}, keywords = {biscuits, extrusion rate, 3D printing precision and repeatability, dough consistency and viscosity, dietary fiber, carob flour, oat flour, olive oil}, journal = {Foods}, doi = {10.3390/foods10010193}, volume = {10}, number = {1}, issn = {2304-8158}, title = {Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies}, keyword = {biscuits, extrusion rate, 3D printing precision and repeatability, dough consistency and viscosity, dietary fiber, carob flour, oat flour, olive oil}, chapternumber = {193} }
@article{article, author = {Vuku\v{s}i\'{c} Pavi\v{c}i\'{c}, Tomislava and Grgi\'{c}, Tomislava and Ivanov, Mia and Novotni, Dubravka and Herceg, Zoran}, year = {2021}, pages = {15}, DOI = {10.3390/foods10010193}, chapter = {193}, keywords = {biscuits, extrusion rate, 3D printing precision and repeatability, dough consistency and viscosity, dietary fiber, carob flour, oat flour, olive oil}, journal = {Foods}, doi = {10.3390/foods10010193}, volume = {10}, number = {1}, issn = {2304-8158}, title = {Influence of Flour and Fat Type on Dough Rheology and Technological Characteristics of 3D-Printed Cookies}, keyword = {biscuits, extrusion rate, 3D printing precision and repeatability, dough consistency and viscosity, dietary fiber, carob flour, oat flour, olive oil}, chapternumber = {193} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Citati:





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