Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Sample Preparation
2.3. Rheological Measurements
2.3.1. Frequency Sweep Test
2.3.2. Rotational Rheological Measurements, Viscosity, and Yield Stress
2.4. Texture Properties Characterization
2.4.1. TPA
2.4.2. Backward-Extrusion Test
2.4.3. Force of Extrusion
2.5. Conditions of 3D Food Printing
2.6. Statistical Analysis
3. Results
3.1. Rheological Properties
3.1.1. Viscosity and Yield Stress
3.1.2. Viscoelastic Behavior
3.2. Texture
3.2.1. TPA
3.2.2. Back Extrusion
3.2.3. Force of Extrusion
3.3. 3D Printing Test and Correlations
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Energy | 1475 KJ/348 Kcal |
---|---|
Fat | 0.8 g |
Carbohydrates | 75 g |
Fiber | 6.8 g |
Proteins | 7.4 g |
Salt | 0.06 g |
Moisture | 16.7 g |
Protein | Soy Protein (S) | Cricket Protein (C) | Egg Albumin (A) | |||
---|---|---|---|---|---|---|
Protein % in recipe | 3 | 5 | 3 | 5 | 3 | 5 |
Protein/100 g product | 2.9 | 4.6 | 2.7 | 4.4 | 2.9 | 4.6 |
Energy Kcal/100 g product | 59.3 | 67.6 | 61.3 | 71.5 | 58.9 | 66.8 |
Samples | Yield Point (Pa) | ηᵨ (Pa·s) | τ₀ (Pa) |
---|---|---|---|
CS | 620 bc | 105 bc | 302 b |
S3 | 636 bc | 254 b | 469 ab |
S5 | 981 a | 451 a | 535 a |
C3 | 742 bc | 302 ab | 486 ab |
C5 | 917 b | 397 ab | 503 a |
A3 | 530 c | 87 c | 290 c |
A5 | 558 c | 92 c | 270 c |
Samples | G′ (Pa) | G″ (Pa) | TANGENT δ (−) |
---|---|---|---|
CS | 686 b | 106 bc | 0.16 ab |
S3 | 717 b | 121 b | 0.16 ab |
S5 | 995 a | 163 a | 0.13 b |
C3 | 816 ab | 130 ab | 0.15 b |
C5 | 827 ab | 131 ab | 0.15 b |
A3 | 661 bc | 96 c | 0.19 a |
A5 | 404 c | 88 c | 0.19 a |
Samples | Hardness (N) | Adhesiveness (N·s) | Cohesiveness (−) | Springiness (−) | Gumminess (N) | Chewiness (−) | Resilience (−) |
---|---|---|---|---|---|---|---|
CS | 2.68 a | −4.16 b | 0.005 a | 0.009 a | 2.21 a | 2.08 a | 0.0007 a |
S3 | 3.36 a | −5.55 a | 0.006 a | 0.009 a | 2.30 a | 2.11 a | 0.0007 a |
S5 | 3.34 a | −5.70 a | 0.006 a | 0.009 a | 2.39 a | 2.21 a | 0.0006 a |
C3 | 3.61 a | −5.75 a | 0.006 a | 0.009 a | 2.52 a | 2.35 a | 0.0006 a |
C5 | 3.58 a | −6.19 a | 0.006 a | 0.009 a | 2.55 a | 2.36 a | 0.0006 a |
A3 | 2.72 a | −3.80 c | 0.005 a | 0.008 a | 2.12 a | 2.01 a | 0.0007 a |
A5 | 2.79 a | −3.73 c | 0.005 a | 0.009 a | 2.32 a | 2.04 a | 0.0007 a |
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Mirazimi, F.; Saldo, J.; Sepulcre, F.; Gràcia, A.; Pujolà, M. Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing. Foods 2022, 11, 2244. https://doi.org/10.3390/foods11152244
Mirazimi F, Saldo J, Sepulcre F, Gràcia A, Pujolà M. Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing. Foods. 2022; 11(15):2244. https://doi.org/10.3390/foods11152244
Chicago/Turabian StyleMirazimi, Farnaz, Jordi Saldo, Francesc Sepulcre, Alvar Gràcia, and Montserrat Pujolà. 2022. "Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing" Foods 11, no. 15: 2244. https://doi.org/10.3390/foods11152244