Investigating the rheological properties and 3D printability of tomato-starch paste with different levels of xanthan gum.
3D printing
Gel property
Printability
Rheological property
Tomato-starch paste
Xanthan gum
Journal
International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578
Informations de publication
Date de publication:
01 Dec 2023
01 Dec 2023
Historique:
received:
13
10
2023
revised:
03
11
2023
accepted:
23
11
2023
pubmed:
4
12
2023
medline:
4
12
2023
entrez:
3
12
2023
Statut:
aheadofprint
Résumé
Tomato is an inexpensive vegetable with high nutritional value，but it does not have the suitable self-supporting ability for 3D printing. Xanthan gum (XG) is a common thickener that may improve 3D printability of tomatoes paste. This study evaluated the printability of tomato-starch paste (TSP) by examining its rheological and textural properties and microstructure of 3D samples. The rheological results showed that apparent viscosity, recovery rate, storage modulus, loss modulus, initial and average rheological forces, and shear stress increased significantly (P < 0.05) with increase of XG levels in tomato-starch paste. The low-field NMR results showed that T
Identifiants
pubmed: 38043652
pii: S0141-8130(23)05329-1
doi: 10.1016/j.ijbiomac.2023.128430
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
128430Informations de copyright
Copyright © 2023 Elsevier B.V. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.