Improvement of 3D printing age-friendly brown rice food on rough texture, swallowability, and in vitro digestibility using fermentation properties of different probiotics

Abstract

Probiotics can promote the balance of the intestinal microbial community and enhance the biological activity of food. They are beneficial to the health of elderly people. Therefore, five different probiotics (4% of the total weight) were added to pasted brown rice to study the printability, swallowability, and digestibility of fermented inks (at 40 °C for 10 h). The results showed that probiotics reduced the apparent viscosity and resistance to deformation of brown rice inks. The inks with Lactobacillus bulgaricus (LB), Bifidobacterium longum (BL), and Lactiplantibacillus plantarum (LP) had better printing properties and finer appearances. Probiotics significantly reduced the adhesiveness, gumminess, and hardness of inks but had little effect on cohesiveness. LB, Streptococcus thermophilus (ST), and LP were categorized as having class 4 consistency with easy-to-swallow characteristics. The growth and multiplication of probiotics detached the internal structure of brown rice inks and reduced the relative crystallinity. They also modulated the nutrient content and flavor components by producing short-chain fatty acids, and improved the digestion of starch.