Abstract
Due to the lack of a sufficient amount of animal protein and the pursuit of health and reduced environmental impact, the global demand for plant protein is increasing. This study endeavors to using textured soybean protein (TSP) or drawing soy protein (DSP) as raw materials to produce steak-like foods through 3D printing technology. The textural difference between fried 3D printed samples and fried commercial chicken breast (control) was studied. The results show that different ink substrates (TSP and DSP) and hydrocolloids (xanthan gum, konjac gum, sodium alginate, guar gum, sodium carboxymethyl cellulose, and hydroxyethyl cellulose) were the keys to successful printing. The ink composed of TSP and xanthan gum had the best printing characteristics and sample integrity after frying. It was found that different infilling patterns and infill rates had a significant effect on the texture properties of the fried samples. When the triangle infilling pattern was used at an infill rate of 60%, the product had had the closest hardness (2585.13 ± 262.55), chewiness (1227.18 ± 133.00), and gumminess (1548.09 ± 157.82) to the control sample. This work proved the feasibility of using 3D printing based on plant protein to produce steak-like food with texture properties similar to chicken breast.
Highlights
Accepted: 24 August 2021Meat has always been welcomed by most consumers, because it has always been regarded as a source of high-quality protein, and because of its unique taste and texture
In this work, the 3D printing properties of inks mixed with different plant proteins and hydrocolloids were studied
The printing process, converting the semi-bound water to free water. Such samples have poor self-supporting properties, as shown by the deformation of the shape after printing. These results proved that the type of hydrocolloid and protein in the ink composition had an important effect on its printability, and the textured soybean protein (TSP) ink with xanthan gum has been proved to be the ink with the best printing properties in this work
Summary
Accepted: 24 August 2021Meat has always been welcomed by most consumers, because it has always been regarded as a source of high-quality protein, and because of its unique taste and texture. With the growing population, people have begun to pay attention to the adequacy of food. It is reported that a large number of people still suffer from malnutrition in underdeveloped countries, and malnutrition of protein and energy is a major problem faced by most developing countries [3]. It was estimated that the global population will reach nine billion by 2050 [4], but meat production can only meet the needs of nearly eight billion people, and the meat industry needs to increase production by about 50–73% to maintain the daily demand of the growing population [5,6]. In addition to the problems caused by population growth, attention should be paid to the sustainable development of the environment
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