The effect of the independent (0.36%) and combined (0.36% in proportion 0.5:0.5, 0.7:0.3, and 0.3:0.7) addition of xanthan gum and guar gum on the rheological, textural, and microstructural properties of 3D printed cooked pork paste was examined. Shear-thinning behaviour and self-supporting ability were observed for all the samples, resulting in upright printing performance. Upon post-processing by freezing at −18 °C, heating at 100 °C for 7 min, and cooling to 37 °C, significant (P < 0.05) textural differences were recorded. The control sample displayed higher hardness, chewiness , and cohesiveness than the samples with added hydrocolloids , elucidated by a lower loss tangent (more elastic-like behaviour), and a denser microstructure observed in the cryo-SEM micrographs. Whereas, the samples with hydrocolloids presented a visible extended network with heterogeneous cavities-size, suggesting additional water retention and a more viscous-like behaviour than the control sample after post-processing, thus categorized as potential transitional foods within the International Dysphagia Diet Standardisation Initiative (IDDSI) Framework.
This study focused on binary hydrogels constructed from lotus rhizome starch (LRS) and three types of carrageenan ( κ -C, ι -C, and λ -C). The enthalpy of LRS gelatinization was reduced by 32.1%-88.4% with the incorporation of carrageenan. Compared with ι -C and λ -C, the conformations of κ -C more facilitated the development of the binary hydrogel network structure. The ability of the LRS/carrageenan binary hydrogel to immobilize water was mainly related to the effect of different types of carrageenan on starch molecular ordering. LRS-based hydrogels were recognized as level 4 in the International Dysphagia Diet Standardization Initiative (IDDSI) framework. Nevertheless, the incorporation of carrageenan significantly reduced the ability of the LRS hydrogel to resist stress under large deformations, which might be favorable to oral processing and swallowing. This research provides preliminary evidence for relevant industries to use carrageenan to adjust LRS hydrogel properties and improve the quality of starch-based foods for dysphagia management.
危险品化学品经营许可证（带存储）