Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste
This work aimed to investigate the effect of inulin and XG on the 3D printability of Tartary buckwheat paste. A 2 × 3 factor design comprising three levels of inulin (6%, 10%, and 14%) and three levels of xanthan gum (XG) (0.4%, 0.8%, and 1.2%) was used. The effect of inulin and XG on the rheologica...
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| Format: | Article |
| Language: | English English |
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IDEAS
2024
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| Online Access: | https://eprints.ums.edu.my/id/eprint/39188/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/39188/2/FULL%20TEXT.pdf |
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| author | Yaojia Li Mantihal Sylvester Ai Ling Ho Jau-Shya Lee |
| author_facet | Yaojia Li Mantihal Sylvester Ai Ling Ho Jau-Shya Lee |
| author_sort | Yaojia Li |
| collection | UMS |
| description | This work aimed to investigate the effect of inulin and XG on the 3D printability of Tartary buckwheat paste. A 2 × 3 factor design comprising three levels of inulin (6%, 10%, and 14%) and three levels of xanthan gum (XG) (0.4%, 0.8%, and 1.2%) was used. The effect of inulin and XG on the rheological properties (yield stress, flow behaviour, viscoelasticity, and creep-recovery property), 3D printed structure, and microstructure properties of Tartary buckwheat paste were investigated. Compared with the control sample, a high amount of XG (0.4% and 1.2%) shifted the ink to a more solid-like form and improved the consistency (K), mechanical strength (yield stress, storage modulus (G’)), resistance to deformation, and recoverability, while a high amount of inulin (14%) weakened these properties. Scanning electron microscopy (SEM) revealed that adding XG (0.4% and 1.2%) in the ink with 6% and 10% of inulin reinforced the ink structure. This study also identified the best combination of XG and inulin to facilitate the printing of Tartary buckwheat paste and produce a final product with an exquisite appearance. This study provided more insights for developing 3D printing of Tartary buckwheat foods rich in inulin. |
| first_indexed | 2024-09-24T00:50:24Z |
| format | Article |
| id | ums.eprints-39188 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-09-24T00:50:24Z |
| publishDate | 2024 |
| publisher | IDEAS |
| record_format | dspace |
| spelling | ums.eprints-391882024-07-16T07:47:56Z https://eprints.ums.edu.my/id/eprint/39188/ Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste Yaojia Li Mantihal Sylvester Ai Ling Ho Jau-Shya Lee QP501-801 Animal biochemistry TA401-492 Materials of engineering and construction. Mechanics of materials This work aimed to investigate the effect of inulin and XG on the 3D printability of Tartary buckwheat paste. A 2 × 3 factor design comprising three levels of inulin (6%, 10%, and 14%) and three levels of xanthan gum (XG) (0.4%, 0.8%, and 1.2%) was used. The effect of inulin and XG on the rheological properties (yield stress, flow behaviour, viscoelasticity, and creep-recovery property), 3D printed structure, and microstructure properties of Tartary buckwheat paste were investigated. Compared with the control sample, a high amount of XG (0.4% and 1.2%) shifted the ink to a more solid-like form and improved the consistency (K), mechanical strength (yield stress, storage modulus (G’)), resistance to deformation, and recoverability, while a high amount of inulin (14%) weakened these properties. Scanning electron microscopy (SEM) revealed that adding XG (0.4% and 1.2%) in the ink with 6% and 10% of inulin reinforced the ink structure. This study also identified the best combination of XG and inulin to facilitate the printing of Tartary buckwheat paste and produce a final product with an exquisite appearance. This study provided more insights for developing 3D printing of Tartary buckwheat foods rich in inulin. IDEAS 2024 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/39188/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/39188/2/FULL%20TEXT.pdf Yaojia Li and Mantihal Sylvester and Ai Ling Ho and Jau-Shya Lee (2024) Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste. Journal of Food Technology Research, 11 (1). pp. 1-16. ISSN 2312-6426 https://doi.org/10.18488/jftr.v11i1.3639 |
| spellingShingle | QP501-801 Animal biochemistry TA401-492 Materials of engineering and construction. Mechanics of materials Yaojia Li Mantihal Sylvester Ai Ling Ho Jau-Shya Lee Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste |
| title | Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste |
| title_full | Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste |
| title_fullStr | Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste |
| title_full_unstemmed | Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste |
| title_short | Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste |
| title_sort | effect of inulin and xanthan gum on the properties of 3d printed tartary buckwheat paste |
| topic | QP501-801 Animal biochemistry TA401-492 Materials of engineering and construction. Mechanics of materials |
| url | https://eprints.ums.edu.my/id/eprint/39188/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/39188/2/FULL%20TEXT.pdf |
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