Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods

Round 1

Reviewer 1 Report

Very nice and interesting study. Congratulations!

Author Response

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Author Response File: Author Response.pdf

Reviewer 2 Report

Reviewer comments

This manuscript presents an interesting and a novel study in the field of food 3D printing and cereal science. The aim of this work is to extract protein, starch and fiber from faba bean materials to produce printable inks with high protein and fibre content. In general, the work is good and original; the manuscript is well presented. However, the reviewer has some comments and suggestions to improve the manuscript:

Title: maybe ‘starch’ must be added to the title

Introduction

Line 60: ‘’Some examples …… faba brean concentrates’’ this sentence is unclear, please complete the idea

Line 64: authors justified the choice of the subject in this section, however these arguments maybe cited after the problem

Line 66: authors mentioned some conclusions about the work in this section; this part of introduction is devoted to purpose

Materials and methods

Line 71: Raw materials section: authors must add the proximate composition of the faba beans flour used in this work

Line 82:  faba bean flour was dispersed at a liquid:flour ratio, what liquid?

Line 118: please delete repeated word mixed

Table1: authors must justify the % of water added in each formula

Figure 1: add scale to the images

line 197 : the sentence must be added below the table 2 , same comment: line 211 table 3

Table 2: please put the unit into bracket (%)

Results and discussion

This section is well detailed with sufficient data

Author Response

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Author Response File: Author Response.pdf

Reviewer 3 Report

This study evaluated the effect of protein-, starch- and fibre-rich fractions extracted from faba beans on fibre- and protein-rich printable food inks for extrusion-based 3D printing. Some changes are needed as follows:

Line 99: The abbreviation SP for swelling power is missing.

Line 100, 444: References must be numbered in order of appearance in the text.

Table 1: Homogeneous groups are missing here.

Table 2: Units should be in parentheses. 

Table 3: There is chaos in describing homogeneous groups. The description of homogeneous groups should depend on the value. Either we start with "a" and then a> b> c> d> or vice versa a <b <c <d. It is very confused and illogical here.

Line 207: It says that the lowest yield stress was for the protein & starch-rich sample, but you can't write that as it is inconsistent with the results of the statistical analysis. The three values (except starch-rich) are in the same homogeneous group, so they are statistically the same. 

Good luck.

Author Response

Please see the attachment

Author Response File: Author Response.pdf