Application of 3D Printing in the Design of Functional Gluten-Free Dough
The design of functional foods through 3D printing is proposed here as one of the most appropriate technologies to provide closer food personalization for the population. However, it is essential to study the properties of the biomaterials intended to be printed. This work will evaluate the incorpor...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/11/1555 |
| _version_ | 1797493431378903040 |
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| author | Adrián Matas Marta Igual Purificación García-Segovia Javier Martínez-Monzó |
| author_facet | Adrián Matas Marta Igual Purificación García-Segovia Javier Martínez-Monzó |
| author_sort | Adrián Matas |
| collection | DOAJ |
| description | The design of functional foods through 3D printing is proposed here as one of the most appropriate technologies to provide closer food personalization for the population. However, it is essential to study the properties of the biomaterials intended to be printed. This work will evaluate the incorporation of rosehip as a functional ingredient in a gluten-free dough. Three types of dough (control, rosehip, and encapsulated rosehip) were printed in a rectangular figure of dimensions 7 cm long, 2 cm wide, and 1, 2, and 3 cm high. Changes in printed figures before and after baking were evaluated by image analysis. Physicochemical properties, total phenols (TP), antioxidant capacity (AC), and total carotenoids (TC) were determined both in the pre-printed doughs and in the printed and baked samples. The bread enriched with rosehips presented more orange colors in dough and crumbs. They were also more acidic than control, probably due to the ascorbic acid content of rosehip. The addition of rosehip generally makes the product more resistant to breakage, which could be due to the fiber content of the rosehip. It was observed that the incorporation of rosehip notably improved the functional properties of the bread. |
| first_indexed | 2024-03-10T01:19:52Z |
| format | Article |
| id | doaj.art-4272fa27008b4010aa39c54633a5a7fa |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:19:52Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4272fa27008b4010aa39c54633a5a7fa2023-11-23T14:02:09ZengMDPI AGFoods2304-81582022-05-011111155510.3390/foods11111555Application of 3D Printing in the Design of Functional Gluten-Free DoughAdrián Matas0Marta Igual1Purificación García-Segovia2Javier Martínez-Monzó3Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, SpainFood Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, SpainFood Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, SpainFood Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, SpainThe design of functional foods through 3D printing is proposed here as one of the most appropriate technologies to provide closer food personalization for the population. However, it is essential to study the properties of the biomaterials intended to be printed. This work will evaluate the incorporation of rosehip as a functional ingredient in a gluten-free dough. Three types of dough (control, rosehip, and encapsulated rosehip) were printed in a rectangular figure of dimensions 7 cm long, 2 cm wide, and 1, 2, and 3 cm high. Changes in printed figures before and after baking were evaluated by image analysis. Physicochemical properties, total phenols (TP), antioxidant capacity (AC), and total carotenoids (TC) were determined both in the pre-printed doughs and in the printed and baked samples. The bread enriched with rosehips presented more orange colors in dough and crumbs. They were also more acidic than control, probably due to the ascorbic acid content of rosehip. The addition of rosehip generally makes the product more resistant to breakage, which could be due to the fiber content of the rosehip. It was observed that the incorporation of rosehip notably improved the functional properties of the bread.https://www.mdpi.com/2304-8158/11/11/15553D food printinggluten-freedoughrosehipfunctional and technological properties |
| spellingShingle | Adrián Matas Marta Igual Purificación García-Segovia Javier Martínez-Monzó Application of 3D Printing in the Design of Functional Gluten-Free Dough Foods 3D food printing gluten-free dough rosehip functional and technological properties |
| title | Application of 3D Printing in the Design of Functional Gluten-Free Dough |
| title_full | Application of 3D Printing in the Design of Functional Gluten-Free Dough |
| title_fullStr | Application of 3D Printing in the Design of Functional Gluten-Free Dough |
| title_full_unstemmed | Application of 3D Printing in the Design of Functional Gluten-Free Dough |
| title_short | Application of 3D Printing in the Design of Functional Gluten-Free Dough |
| title_sort | application of 3d printing in the design of functional gluten free dough |
| topic | 3D food printing gluten-free dough rosehip functional and technological properties |
| url | https://www.mdpi.com/2304-8158/11/11/1555 |
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