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Egg yolk powder-starch gel as novel ink for food 3D printing: Rheological properties, microstructure and application
Zhong, Yuanliang Wang, Bo Lv, Weiqiao Li, Guohua Lv, Yinqiao Cheng, Yuting
Zhong, Yuanliang
Wang, Bo
Lv, Weiqiao
Li, Guohua
Lv, Yinqiao
Cheng, Yuting
Abstract
This study investigated the multiscale properties and 3D printing performance of egg yolk powder-starch gel using egg yolk powder as the main material and adding potato starch (PS) and corn starch (CS) with different content (10%, 15%, and 20%), respectively. The results showed that the egg yolk powder-starch gel with higher starch content showed higher storage modulus (G'), loss modulus (G"), apparent viscosity, and hardness. Egg yolk powder-corn starch (EYP-CS) gels were tested for stronger gel strength and denser microstructure. Fourier transforms infrared spectroscopy (FT-IR) confirmed no significant difference in functional groups and chemical bonding between various groups of yolk powder-starch gel. From the 3D printing results. EYP-20%PS and EYP-10%CS showed the best 3D printing performance. Lastly, the dysphagia test was additionally conducted and the results showed that EYP-10%CS, EYP-15%CS, and EYP-20%CS could be identified as Level 5 swallowed foods that have good swallowing performance.
Keywords
3D printing, Food inks, Egg yolk powder, Starch, Printability
Date
2024
Type
Journal article
Journal
Book
Volume
91
Issue
Page Range
1-12
Article Number
ACU Department
School of Behavioural and Health Sciences
Faculty of Health Sciences
Faculty of Health Sciences
Relation URI
Event URL
Open Access Status
License
All rights reserved
File Access
Controlled
Notes
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