Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application

Author(s)

Maniglia, Bianca C. ^{[1, 2, 3, 4]} ; Lima, Damaris C. ^[1] ; da Matta Junior, Manoel ^[1] ; Oge, Anthony ^{[2, 3]} ; Le-Bail, Patricia ^{[3, 4]} ; Augusto, Pedro E. D. ^{[1, 5]} ; Le-Bail, Alain ^{[2, 3]}

Affiliation

^[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba, SP - Brazil

^[2] ONIRIS GEPEA UMR CNRS 6144, Nantes - France

^[3] SFR IBSM INRA CNRS 4202, Nantes - France

^[4] BIA INRAE UR 1268, Nantes - France

^[5] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil

• Document type: Journal article
• Source: Food Research International; v. 137, NOV 2020.
• Web of Science Citations: 1

Abstract

The futuristic technology of three-dimensional (3D) printing is an additive manufacturing that allows obtaining creative and personalized food products. In this context, the study of food formulations (named as ``inks{''}) to be processed through 3D printing is necessary. This work investigated the use of dry heating treatment (DHT), a simple and safe method, to improve the wheat starch properties aiming to produce hydrogels to be used as ``inks{''} for 3D printing. Wheat starch was processed by dry heating for 2 (DHT\_2h) and 4 h (DHT\_4h) at 130 degrees C. Modified wheat starches showed an increase in granule size, but processing did not alter the granule's shape nor surface, neither alter the molecular functional groups. On the other hand, DHT promoted slight molecular depolymerization, and reduction of starch crystallinity. Hydrogels ``inks{''} based on the modified starches showed lower peak apparent viscosity during pasting, higher structural strength at rest, higher resistance to external stresses, higher gel firmness, and lower syneresis than hydrogels based on native starch. The hydrogels based on starch DHT\_4h showed the best printability (greater ability to make a 3D-object by layer-by-layer deposition and to support its structure once printed) and this ``ink{''} showed better reproducibility. Another point observed is that DHT extended the texture possibilities of printed samples based on wheat starch hydrogels. These results suggested that DHT is a relevant process to improve the properties of hydrogels based on wheat starch, making this ink suitable for 3D printing application. (AU)

• FAPESP's process: 19/05043-6 - NewDRYING: new strategies to enhance food drying
• Grantee: MARIA ANTONIA CALORI
• Support Opportunities: Regular Research Grants