Autor(es)

Guedes, Jaqueline Souza ; Bitencourt, Bruna Sousa ; Augusto, Pedro Esteves Duarte

• Tipo de documento: Artigo Científico
• Fonte: FOOD BIOSCIENCE; v. 56, p. 15-pg., 2023-11-15.

Resumo

This study explores the use of 3D printing technology to obtain food products for individuals with dysphagia. Maize starch was modified using dry heating treatment (DHT), under 30 different conditions (110-150 degrees C, 1-6 h), to be used as gelling ingredients for fruit-based foods. The modified starches were assessed in relation to their 3D printing potential and the texture necessities of dysphagic diets (following the International Dysphagia Diet Standardization Initiative -IDDSI). The DHT conditions with better performance were then used for gelling two fruit juices with extreme pHs (orange and watermelon). The DHT treatment improved the printability of the modified maize starch, with the conditions at 140 degrees C for 6 h, 150 degrees C for 4 h and 5 h demonstrating the best performance. Furthermore, the gels produced using these modified starches and fruit juices were classified according to the IDDSI standards as level 5 (printed gels) and 6 (molded gels). Structure and properties of modified starches were also evaluated. In summary, this study highlights the potential of modified starches as gelling agents in 3D printing for creating food products tailored to individuals with dysphagia, thus expanding the application of starches in food production. (AU)

• Processo FAPESP: 21/06398-2 - Desenvolvimento de ingredientes para impressão 3D: melhoria da performance de amidos e produção de alimentos para fins especiais
• Beneficiário: Jaqueline Souza Guedes
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 19/05043-6 - NewDRYING: novas estratégias para melhoria da secagem de alimentos
• Beneficiário: Maria Antonia Calori
• Modalidade de apoio: Auxílio à Pesquisa - Regular