Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing.

Iman Dankar,Francesc Sepulcre,Montserrat Pujolà,Amira Haddarah

doi:10.3390/foods9010021

Iman Dankar, Francesc Sepulcre + Show 2 more

Open Access

https://doi.org/10.3390/foods9010021

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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 five times more than BP samples. All samples exhibited shear thinning non-Newtonian behavior. Butter proved its ability to maintain stiff network formation with starch molecules forming lipid-starch complexes characterized by high retention properties and increased stability due to high thixotropic and yield stress values. The pseudo-plasticity combined with high self-supporting ability (high yield stress and mechanical values) comprised by MP samples allows them to better behave during advanced technological processes such as extrusion 3D food printing.

Highlights

Potatoes are considered the third most consumed food crop world-wide, and today due to the shift towards more convenient nutritious food in ready-to-eat meal markets, vegetable potato purees would serve as a good alternative for money-rich time-poor countries, among which are the European countries
The unique functional properties of potato puree highlight it as a potential substrate in many advanced food technological processes, such as extrusion based 3D printing
The aim of this work is to contribute to the knowledge that each substrate would impact on the mechanical and rheological properties of potato puree prepared previously, by two cooking methods, and to provide proper explanations for such effects based on microstructural-level interactions

Summary

Introduction

Potatoes are considered the third most consumed food crop world-wide, and today due to the shift towards more convenient nutritious food in ready-to-eat meal markets, vegetable potato purees would serve as a good alternative for money-rich time-poor countries, among which are the European countries. The unique functional properties of potato puree highlight it as a potential substrate in many advanced food technological processes, such as extrusion based 3D printing. The abundant pectin substances in the middle lamella and the cellular wall of the potato cell facilitate the modulation of the textural properties of the starch under physical heat treatment (i.e., cooking) and widen its applicability as a thickening or gelling agent in the food technology sector [1]. Studying the mechanical and rheological behavior is greatly necessary for developing an acquired product with the desired textural and quality characteristics. This knowledge aids in predicting the analysis of process design and flow

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