Biomedical engineering

Materials science

Surgery

Food science

Guar gum

Business

3d printed

Microstructure

Chewiness

Composite material

Rheology

Medicine

Chemistry

Dysphagia

Shear thinning

Xanthan gum

Food Hydrocolloids

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.

Feasibility study of hydrocolloid incorporated 3D printed pork as dysphagia food