Tofu is a promising candidate for the development of an edible 3D-printing ink
Tofu is a promising candidate for the development of an edible 3D-printing ink
复制标题
豆腐是开发可食用 3D 打印墨水的有希望的候选者
DOI：
10.1016/j.jfoodeng.2022.111249
复制
发表时间：
2023
影响因子：
5.5
通讯作者：
Nishizawa Kaho
中科院分区：
文献类型：
--
作者：
Arii Yasuhiro;Nishizawa Kaho
豆腐是开发食品三维（3D）打印中可食用可打印油墨的一个有前途的候选者。本研究以豆腐为原料，添加不同比例的淀粉，制备出一种混合墨水。我们的研究结果表明，当添加剂淀粉的比例大于30%时，硬度，吸水性和胶粘性增加，但对脆性和内聚性没有影响。3D打印中的层数也以该比例增加，并与硬度、硬度和胶粘性呈高度正相关，但与脆性和内聚性无关。控制水分离的密度为1.071 g/cm 3，而物理性质的拐点为约1.07 g/cm 3。这些结果表明，含有30%以上添加剂淀粉的豆腐是适合3D打印的材料。然而，基于提供能量的大量营养素的比例，含有15-25%添加剂淀粉的豆腐是最理想的营养。我们的研究结果表明，豆腐是一个很有前途的候选人的发展，促进健康的生活方式的食用油墨。
Tofu is a promising candidate in the development of edible printable inks in food three-dimensional (3D) printing. In this study, a mixed ink was prepared by adding starch to tofu in various ratios. Our results showed that hardness, adhesiveness, and gumminess increased at an additive starch ratio greater than 30% but had no effect on the brittleness and cohesiveness. The number of layers in 3D printing also increased at that ratio and showed a high positive correlation with hardness, adhesiveness, and gumminess, but no correlation with brittleness and cohesiveness. The density at which water separation is controlled was 1.071 g/cm3, while the inflection point for physical properties was approximately 1.07 g/cm3. These results suggest that tofu containing more than 30% additive starch is a suitable material for 3D printing. However, based on the proportion of energy-providing macronutrients, tofu containing 15–25% additive starch is most nutritionally desirable. Our results indicate that tofu is a promising candidate for the development of an edible ink that promote a healthy lifestyle.