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Application of 3D Printing in the Design of Functional Gluten-Free Dough

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Application of 3D Printing in the Design of Functional Gluten-Free Dough

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dc.contributor.author Matas-Gil, Adrián es_ES
dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author García-Segovia, Purificación es_ES
dc.contributor.author Martínez-Monzó, Javier es_ES
dc.date.accessioned 2023-06-22T18:02:03Z
dc.date.available 2023-06-22T18:02:03Z
dc.date.issued 2022-06 es_ES
dc.identifier.issn 2304-8158 es_ES
dc.identifier.uri http://hdl.handle.net/10251/194492
dc.description.abstract [EN] The design of functional foods through 3D printing is proposed here as one of the most appropriate technologies to provide closer food personalization for the population. However, it is essential to study the properties of the biomaterials intended to be printed. This work will evaluate the incorporation of rosehip as a functional ingredient in a gluten-free dough. Three types of dough (control, rosehip, and encapsulated rosehip) were printed in a rectangular figure of dimensions 7 cm long, 2 cm wide, and 1, 2, and 3 cm high. Changes in printed figures before and after baking were evaluated by image analysis. Physicochemical properties, total phenols (TP), antioxidant capacity (AC), and total carotenoids (TC) were determined both in the pre-printed doughs and in the printed and baked samples. The bread enriched with rosehips presented more orange colors in dough and crumbs. They were also more acidic than control, probably due to the ascorbic acid content of rosehip. The addition of rosehip generally makes the product more resistant to breakage, which could be due to the fiber content of the rosehip. It was observed that the incorporation of rosehip notably improved the functional properties of the bread. es_ES
dc.description.sponsorship This research was funded by Conselleria de Innovacion, Universidades, Ciencia y Sociedad Digital, Generalitat Valenciana, grant number AICO/2021/137 and from MCIN/AEI/10.13039/501100011033/through project PID2020-115973RB-C22. es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Foods es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject 3D food printing es_ES
dc.subject Gluten-free es_ES
dc.subject Dough es_ES
dc.subject Rosehip es_ES
dc.subject Functional and technological properties es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Application of 3D Printing in the Design of Functional Gluten-Free Dough es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/foods11111555 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-115973RB-C22/ES/IMPRESION 3D DE MATRICES ALIMENTARIAS PARA LA OBTENCION DE ALIMENTOS MAS SALUDABLES MEDIANTE LA INCORPORACION DE COMPONENTES MICROENCAPSULADOS CON DISTRIBUCION NO HOMOGENEA. / es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//AICO%2F2021%2F137/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Matas-Gil, A.; Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2022). Application of 3D Printing in the Design of Functional Gluten-Free Dough. Foods. 11(11):1-17. https://doi.org/10.3390/foods11111555 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/foods11111555 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 17 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 11 es_ES
dc.description.issue 11 es_ES
dc.identifier.pmid 35681306 es_ES
dc.identifier.pmcid PMC9180896 es_ES
dc.relation.pasarela S\465833 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Agencia Estatal de Investigación es_ES
dc.subject.ods 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible es_ES
upv.costeAPC 1920,3 es_ES


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