Foods, Год журнала: 2024, Номер 13(24), С. 4054 - 4054

Опубликована: Дек. 16, 2024

Buckwheat (Fagopyrum esculentum) is a gluten-free crop valued for its protein, fiber, and essential minerals. This study investigates the rheological properties of buckwheat (BW) dough, both with without addition gums (no gum, guar (GG), xanthan (XG)), at varying barrel temperatures (25, 55, 85 °C) rheometer different water content levels (45, 50, 55% w/w) to optimize dough formulations 3D food printing. Using high shear stress capillary tests, consistency coefficient (K) flow behavior index (n) were measured. The results indicated that GG significantly increases apparent viscosity across rates ranging from 200 2000 s−1, under all temperature conditions. XG also enhanced but lesser extent moderate (55 °C, °C). All BW exhibited non-Newtonian shear-thinning behavior, crucial printing applications. In addition, computational fluid dynamics (CFD) simulations conducted analyze extrusion process (50% W, 50% W + XG, GG), focusing on rate, viscosity, pressure distribution. demonstrated increased as moved through nozzle, while decreased, facilitating extrusion. However, gum-added required higher pressures extrusion, indicating an difficulty in flow. highlights complex interactions between temperature, content, additive type incorporating CFD process. These insights provide foundation developing nutrient-dense, 3D-printed foods tailored specific dietary needs.

Язык: Английский