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Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste

Author

Listed:
  • Yaojia Li
  • Mantihal Sylvester
  • Ai Ling Ho
  • Jau-Shya Lee

Abstract

This work aimed to investigate the effect of inulin and XG on the 3D printability of Tartary buckwheat paste. A 2 × 3 factor design comprising three levels of inulin (6%, 10%, and 14%) and three levels of xanthan gum (XG) (0.4%, 0.8%, and 1.2%) was used. The effect of inulin and XG on the rheological properties (yield stress, flow behaviour, viscoelasticity, and creep-recovery property), 3D printed structure, and microstructure properties of Tartary buckwheat paste were investigated. Compared with the control sample, a high amount of XG (0.4% and 1.2%) shifted the ink to a more solid-like form and improved the consistency (K), mechanical strength (yield stress, storage modulus (G’)), resistance to deformation, and recoverability, while a high amount of inulin (14%) weakened these properties. Scanning electron microscopy (SEM) revealed that adding XG (0.4% and 1.2%) in the ink with 6% and 10% of inulin reinforced the ink structure. This study also identified the best combination of XG and inulin to facilitate the printing of Tartary buckwheat paste and produce a final product with an exquisite appearance. This study provided more insights for developing 3D printing of Tartary buckwheat foods rich in inulin.

Suggested Citation

  • Yaojia Li & Mantihal Sylvester & Ai Ling Ho & Jau-Shya Lee, 2024. "Effect of inulin and xanthan gum on the properties of 3D printed Tartary buckwheat paste," Journal of Food Technology Research, Conscientia Beam, vol. 11(1), pages 1-16.
    • Handle: RePEc:pkp:joftre:v:11:y:2024:i:1:p:1-16:id:3639
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