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Assessing mechanical and rheological properties of potato puree: Effect of different ingredient combinations and cooking methods on the feasibility of 3d printing

Author
Dankar, I.; Haddarah, A.; Sepulcre, F.; Pujola, M.
Type of activity
Journal article
Journal
Foods
Date of publication
2020-01-01
Volume
9
Number
1
First page
1
Last page
12
DOI
10.3390/foods9010021
Repository
http://hdl.handle.net/2117/185128 Open in new window
URL
https://www.mdpi.com/2304-8158/9/1/21 Open in new window
Abstract
The effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated and interpreted in terms of starch microstructural changes. Microscopic observations revealed more aggregated and densely concentrated starch granules in MP samples. This consequently led to a significant increase (p < 0.05) in mechanical and rheological properties up to fiv...
Citation
Dankar, I. [et al.]. Assessing mechanical and rheological properties of potato puree: Effect of different ingredient combinations and cooking methods on the feasibility of 3d printing. "Foods", 1 Gener 2020, vol. 9, núm. 1, p. 1-12.
Keywords
3D food printing, Boiled, Microscopy, Microwaved, Thixotropy, Viscosity, Yield stress
Group of research
CEBIM - Molecular Biotechnology Centre
GINEMQUAL - Gestió Integrada de Nematodes Fitoparàsits i dels Efectes sobre el Rendiment i Qualitat de la Collita

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