Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food

Effect of Homogenized Callus Tissue on the Rheological and Mechanical Properties of 3D-Printed Food

The aim of the study was to develop ink enriched with a high content of lupine callus tissue (CT) suitable for 3D printing. Printable ink obtained using mashed potatoes (20 g/100 mL) and a 3% agar solution was used as the parent CT-free ink (CT0). Viscosity increased from 9.6 to 75.4 kPa·s during th...

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Bibliographic Details
Main Authors: Elena Dushina, Sergey Popov, Andrey Zlobin, Ekaterina Martinson, Nikita Paderin, Fedor Vityazev, Kseniya Belova, Sergey Litvinets
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Gels
Subjects:
lupin
callus tissue
agar
mashed potatoes
3D food printing
gel properties
Online Access:https://www.mdpi.com/2310-2861/10/1/42

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