Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour

Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour

This work reports the impact of 3D printing technology on the moisture content, microstructure and sensory perception of gluten-free (GF) snack-bites made using lupin or chickpea flour in combination with pea protein isolates. All GF ink formulations showed viscoelastic behaviour and stable dimensio...

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Bibliographic Details
Main Authors: Deepa Agarwal, Alison Wallace, Esther H.-J. Kim, Yukiko Wadamori, Limei Feng, Duncan Hedderley, Marco P. Morgenstern
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:Future Foods
Subjects:
3D-Printing
Gluten-free
Rheology
X-ray tomography
Sensory analysis
Baking
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833522000223

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http://www.sciencedirect.com/science/article/pii/S2666833522000223

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