Naslov
Influence of thermal and non-thermal pre-treatment of dough on the quality of 3D printed gluten free cereal snacks

Autori
Voučko, B., Čukelj Mustač, N., Radoš, K., Vukušić Pavičić, T., Stulić, V., Dujmić, F., Ćurić, D., Novotni, D.

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
BOOK OF ABSTRACTS 10 th International Congress of Food Technologists, Biotechnologists and Nutritionists / Komes, Draženka - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2022, 48-49

Skup
10 th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 30.11.2022. - 02.12.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
ultrasound, cereal snack, printing precision, baking loss
(high-intensity ultrasound, cereal snack, printing precision, baking loss)

Sažetak
Due to its specific rheological properties, successful three-dimensional (3D) printing of gluten-free dough is particularly challenging. One way to improve the viscosity and thus the physicochemical properties of the printed gluten-free product is to thermally and non-thermally pre-treat the dough. Therefore, the aim of this research was to investigate how cooking and high-intensity ultrasound as pre-treatment processes, as well as temperature during printing, affect the quality of 3D-printed gluten-free doughs and snacks. Pre-treatment cooking was conducted for 10 min under vacuum, without or with the use of a 34 kHz high-intensity ultrasound, at 380 W and three different temperatures (30, 55, 80 °C). Additionally, the influence of four different temperatures (26, 30, 55, 80 °C) of the printer (atmospheric cooking) was investigated. Dough was printed on a Foodbot D2 Multi Ingredient Dual Head Food 3D Printer, and afterwards baked for 18 min, at 160 °C upper heater, and 140 °C lower heater temperature. Shape dimensions (height, width and thickness) of the 3D-printed dough and snacks (after cooling) were compared with the computer designed model, while the printing precision, baking loss, and deformations were calculated. The results showed that both the pre-treatment conditions and the printing temperature affect the quality of dough and snack products. Printing of dough pre-treated at 80 °C in both water and ultrasonic bath, as well as at a printing temperature of 80 °C, was not possible due to a strong change in the viscosity of the dough. Snack products printed at printing temperature of 26 °C were visually inferior to the ones printed at 30 and 55 °C and had a 5% lesser baking loss. Pre-treatment in a high-intensity ultrasonic bath helped to maintain the shape (height and width) of the printed dough piece. The shape of the dough pre-treated at 55°C in a high-intensity ultrasonic bath showed a printing precision of 96 % and the lowest baking loss (45%) of the snack product. Further research of the investigated parameters is required in order to determine the optimal temperature and time of high-intensity ultrasound treatment.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA