TY - JOUR

T1 - 3D printing of a high protein yoghurt-based gel

T2 - Effect of protein enrichment and gelatine on physical and sensory properties

AU - Riantiningtyas, Reisya Rizki

AU - Sager, Valeska F.

AU - Chow, Ching Yue

AU - Thybo, Camilla D.

AU - Bredie, Wender L. P.

AU - Ahrné, Lilia

N1 - Funding Information: This study was funded by the “3P – Personalised food Products for Patients” (financed by the Innovation Fund Denmark, with grant number 7045-00029B). The study sponsor was not involved in the work. Publisher Copyright: © 2021 Elsevier Ltd

PY - 2021

Y1 - 2021

N2 - The potential application of 3D printing technology in creating protein-rich desserts with multisensory design was investigated. Yoghurt-gel inks were formulated by varying the concentration of gelatine and whey protein isolate (WPI). Assessment of rheological and textural properties prior to printing, showed that an increase of gelatine concentration from 7.5 to 12.5% w/w increased the yield stress, storage modulus, loss modulus, firmness, and resilience of yoghurt gels. Addition of 12% WPI reduced these effects; creating softer gels with reduced resilience. However, these gels showed stable shape after printing, especially in formulations with higher gelatine concentrations. The changes in textural properties caused by the extrusion process need to be considered when designing yoghurt gels, as a significant reduction in firmness and resilience and an increase in adhesiveness were observed after 3D printing. The more stable and well-shaped 3D printed yoghurt gels were obtained by the combined effect of WPI and gelatine which provided a good balance of appearance, taste, flavour, and mouthfeel attributes evaluated by a trained sensory panel. A consumer study performed with thirty healthy adults showed the potential to improve sensory acceptance through the creation of multisensory layered design.

AB - The potential application of 3D printing technology in creating protein-rich desserts with multisensory design was investigated. Yoghurt-gel inks were formulated by varying the concentration of gelatine and whey protein isolate (WPI). Assessment of rheological and textural properties prior to printing, showed that an increase of gelatine concentration from 7.5 to 12.5% w/w increased the yield stress, storage modulus, loss modulus, firmness, and resilience of yoghurt gels. Addition of 12% WPI reduced these effects; creating softer gels with reduced resilience. However, these gels showed stable shape after printing, especially in formulations with higher gelatine concentrations. The changes in textural properties caused by the extrusion process need to be considered when designing yoghurt gels, as a significant reduction in firmness and resilience and an increase in adhesiveness were observed after 3D printing. The more stable and well-shaped 3D printed yoghurt gels were obtained by the combined effect of WPI and gelatine which provided a good balance of appearance, taste, flavour, and mouthfeel attributes evaluated by a trained sensory panel. A consumer study performed with thirty healthy adults showed the potential to improve sensory acceptance through the creation of multisensory layered design.

KW - 3D food printing

KW - Multisensory layering

KW - Personalised nutrition

KW - Protein-enrichment

KW - Rheological measurements

KW - Sensory evaluation

KW - Texture profile analysis

KW - Yoghurt-based gel

U2 - 10.1016/j.foodres.2021.110517

DO - 10.1016/j.foodres.2021.110517

M3 - Journal article

C2 - 34399495

AN - SCOPUS:85108297747

VL - 147

JO - Food Research International

JF - Food Research International

SN - 0963-9969

M1 - 110517

ER -