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3D printability of brown rice gel modified by some food hydrocolloids
Author(s) -
Huang Mengsha,
Zhang Min,
Guo Chaofan
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14502
Subject(s) - guar gum , food science , xanthan gum , rheology , brown rice , carboxymethyl cellulose , sodium alginate , microstructure , food additive , materials science , thickening agent , chemistry , composite material , thickening , sodium , polymer science , metallurgy
In this study, rheological properties, texture properties, and microstructure of brown rice were modified by different kinds of food hydrocolloids, including xanthan gum (XG), sodium carboxymethyl cellulose (NCMC), guar gum (GG), agar (AG), and XG‐GG mixture to develop brown rice gels with good printing performance. Results of rheological tests showed that compared with the brown rice gel without hydrocolloids (BR), both apparent viscosity and storage modulus (G′) of samples were significantly improved ( p < .05) by the addition of hydrocolloids, except for XG. Samples added with XG‐GG mixture were found to have the best printing behavior with appropriate hardness, smooth shell appearance, and low dimensional deviation of printed objects. The result of microstructure also showed that brown rice gel added with XG‐GG was found to be tightly connected and smoother than other samples without obvious fracture. Practical applications Food 3D printing has received widespread attention as an emerging method of food processing. Brown rice is rich in nutritional value and considered to be a potential food 3D printing material. In this study, hydrocolloids were used to modify the properties of brown rice gels to optimize the printing performance. Present work aims to provide theoretical support for the application of brown rice in 3D printing industry.