Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree
Visualitza/Obre
Cita com:
hdl:2117/387642
Tipus de documentArticle
Data publicació2023-04-01
EditorSpringer Nature
Condicions d'accésAccés obert
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Reconeixement-NoComercial-SenseObraDerivada 4.0 Internacional
Abstract
The creation of 3D printed food with programmed texture has the ambition of getting personalized properties through novel texture perceptions with many diferent ingredients and is helping the swallowing or mastication problems of vulnerable people. This study is done to determine the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortifed puree potatoes. At the moment there are not many studies about this correlation, and this information can be very helpful for food texture development. For people with swallowing difculties, it is critical to have access to safe food with the desired texture. Therefore, understanding the correlation between texture-modifed food will aid in the formulation of safe foods with desired sensory properties. Instrumental measurements of fortifed puree were performed by a texture analyzer and the attributes obtained were frmness, consistency, cohesiveness, and index of viscosity. Quantitative descriptive analysis with eight trained panelists was employed to characterize the texture of the the3D-printed protein-fortifed puree based on six sensory attributes: frmness, thickness, smoothness, rate of breakdown, adhesive, and difculty swallowing. Three proteins (soy, cricket, and egg albumin with two diferent concentrations of 3 and 5%) were evaluated against puree potato without any protein as a control. The correlation results obtained from texture analysis and sensory evaluation were statistically signifcant (P<0.05) which can be used to understand the impact of ingredients on textured modifed puree to predict the sensory attributes which need a lot of time for training panelists.
CitacióMirazimi, F. [et al.]. Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree. "European food research & technology", 1 Abril 2023, vol. April.
ISSN1438-2385
Versió de l'editorhttps://link.springer.com/article/10.1007/s00217-023-04246-5
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