Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing.
Polymers (Basel)
; 15(18)2023 Sep 12.
Article
en En
| MEDLINE
| ID: mdl-37765590
ABSTRACT
The Lentinus edodes protein (LP) is a high-quality protein known for its well-balanced amino acid composition. In this study, we developed three-dimensional (3D)-printed microwaveable food using a combination of LP and potato flour, and optimized the formulation to achieve a ratio of LP potato flour xanthan gum water = 28123. The 3D-printed samples exhibited better shape, weight, and size compared to the molded samples after microwave treatment, with the most favorable microwave effect observed at a 90% filling ratio. The LP content affected the viscosity and retrogradation value of the LP-potato starch mixture. Microwave duration affected the surface hardness, interior softness, and moisture content of the product. The highest overall score of 8.295 points was obtained with a microwave processing duration of 2 min. This study lays a foundation for the development of LP-based 3D-printed food.
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1
Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
Polymers (Basel)
Año:
2023
Tipo del documento:
Article
País de afiliación:
China