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Internal structure and textural properties of a milk protein composite gel construct produced by three‐dimensional printing
Author(s) -
Yang Fan,
Cui Ying,
Guo Yang,
Yang Wenjian,
Liu Xiao,
Liu Xingxun
Publication year - 2021
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15727
Subject(s) - infill , composite number , materials science , texture (cosmology) , composite material , extrusion , 3d printing , scanning electron microscope , honeycomb , modulus , computer science , structural engineering , artificial intelligence , engineering , image (mathematics)
Three‐dimensional (3D) printing technology is an emerging technology that can be used to fabricate food products composed of milk protein composite gel with desired structures. In this study, the products were printed by an extrusion‐based 3D printer with the variation of perimeters (3, 5, and 7), infill patterns (Hilbert curve, honeycomb, and rectilinear), and infill levels (10%, 40%, and 70%). The textural properties, geometrical accuracy, and internal structure of the products were evaluated by texture analyzer, camera, and scanning electron microscope, respectively. The geometrical accuracies of products were all apparently close to 100%. Gumminess and hardness were bound with the infill level and perimeters. However, the gumminess and hardness were not associated with the infill pattern, which was created to fill the products. In addition, only the infill percentage affected Young's modulus and firmness. Products exhibited uniform internal structures, and the hardness of products with 100% infill level was still lower than that of nonprinted material. Three‐dimensional extrusion behavior will modify the textural and structural properties of products by adjusting the infill level and perimeters, offering a new method for improving the biophysics of sensory properties of products that are suitable for people with different chewing abilities. Practical Application Milk protein composite gel, also called “milk cube,” is a delicious snack that is widely consumed around the world. This study aimed to explore the effect of internal structure on the texture and geometrical accuracy of printed milk protein composite gel when different perimeters, infill patterns, and levels were used. This study proved that 3D food printing technology can provide a new way to modify the texture of the printed food by regulating and controlling perimeters, infill patterns, and levels to fill the printed products. This kind of printed food can be designed for people with different chewing abilities.