Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
Food Chem. 2024 Oct 1;454:139699. doi: 10.1016/j.foodchem.2024.139699. Epub 2024 May 25.
The production process of fermented black wheat steamed bread is closely related to the overall quality and nutritional content. In this study, we investigated the accuracy, product texture profile and antioxidant activity of fermented black wheat steamed bread samples produced by piston and spiral three-dimensional (3D) printers. The steaming process generally increased the total phenolic content and flavonoid content of the samples. The spiral 3D printer obtained samples with higher accuracy, total phenolic content up to 1960.43 Mg GAE/kg, and higher cellular antioxidant activity (CAA) content. The samples printed by the piston 3D printer showed higher total flavonoid content (575.75 Mg QE/kg), 2, 2'-azobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) values and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) values. This study shows that antioxidant-rich health foods can be prepared using 3D printed black wheat flour. The choice of 3D printing method affects the overall quality and nutritional content of the final product.
发酵黑麦馒头的制作工艺与其整体质量和营养含量密切相关。本研究采用活塞和螺旋三维（3D）打印机，对发酵黑麦馒头样品的准确性、产品质地轮廓和抗氧化活性进行了研究。蒸制过程一般会提高样品的总酚含量和类黄酮含量。螺旋 3D 打印机获得的样品具有更高的准确性，总酚含量高达 1960.43 Mg GAE/kg，细胞抗氧化活性（CAA）含量更高。活塞 3D 打印机打印的样品总类黄酮含量（575.75 Mg QE/kg）、2,2'-偶氮二（3-乙基苯并噻唑啉-6-磺酸）（ABTS）值和 3-（4,5-二甲基噻唑-2-基）-2,5-二苯基四氮唑溴盐（MTT）值较高。本研究表明，可利用 3D 打印黑麦粉制备富含抗氧化剂的保健食品。3D 打印方法的选择会影响最终产品的整体质量和营养含量。
