Matas Adrián, Igual Marta, García-Segovia Purificación, Martínez-Monzó Javier
Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Foods. 2022 May 25;11(11):1555. doi: 10.3390/foods11111555.
The design of functional foods through 3D printing is proposed here as one of the most appropriate technologies to provide closer food personalization for the population. However, it is essential to study the properties of the biomaterials intended to be printed. This work will evaluate the incorporation of rosehip as a functional ingredient in a gluten-free dough. Three types of dough (control, rosehip, and encapsulated rosehip) were printed in a rectangular figure of dimensions 7 cm long, 2 cm wide, and 1, 2, and 3 cm high. Changes in printed figures before and after baking were evaluated by image analysis. Physicochemical properties, total phenols (TP), antioxidant capacity (AC), and total carotenoids (TC) were determined both in the pre-printed doughs and in the printed and baked samples. The bread enriched with rosehips presented more orange colors in dough and crumbs. They were also more acidic than control, probably due to the ascorbic acid content of rosehip. The addition of rosehip generally makes the product more resistant to breakage, which could be due to the fiber content of the rosehip. It was observed that the incorporation of rosehip notably improved the functional properties of the bread.
本文提出通过3D打印设计功能性食品，这是为大众提供更个性化食品的最合适技术之一。然而，研究拟用于打印的生物材料的特性至关重要。这项工作将评估玫瑰果作为功能性成分添加到无麸质面团中的情况。三种类型的面团（对照面团、玫瑰果面团和包封玫瑰果面团）被打印成长7厘米、宽2厘米、高1厘米、2厘米和3厘米的矩形。通过图像分析评估烘焙前后打印图形的变化。在预打印面团以及打印和烘焙后的样品中测定了理化性质、总酚（TP）、抗氧化能力（AC）和总类胡萝卜素（TC）。富含玫瑰果的面包在面团和面包屑中呈现出更多橙色。它们也比对照面包更酸，这可能是由于玫瑰果中的抗坏血酸含量。添加玫瑰果通常使产品更不易破碎，这可能归因于玫瑰果的纤维含量。观察到添加玫瑰果显著改善了面包的功能特性。
