Effect of Temperature on 3D Printing of Commercial Potato Puree

[EN] The temperature and composition of food, during the printing process, maybe a key factor impacting on rheological properties. Currently, there is no evidence of authors analysing the effect of printing temperature on the characteristics of final products. The aim of this paper was to study the printability of potato puree when affected by printing variables, such as printing temperature and the composition of the potato puree. The printing temperature was studied at 10 degrees C, 20 degrees C and 30 degrees C, and the effect of the product composition on the printability was studied by analysing the rheological and textural properties. Viscosity-temperature profiles, flow curves and dynamic oscillation frequency analysis of potato puree were some of the techniques used in rheology analysis. Forward extrusion assays of formulated potato puree were used to study the compression force in the 3D printer. Results showed the formulation with higher content of dehydrated potato puree (38g of dehydrated potato puree in 250mL of whole milk) at a temperature of 30 degrees C were the most stable. The printability increase with the amount of the consistency index and the reduction of behaviour index. The mean force from extrusion test was correlated with printability but the effect of temperature did not help define this parameter.Martínez Monzó, J.; Cárdenas, J.; García-Segovia, P. (2019). Effect of Temperature on 3D Printing of Commercial Potato Puree. Food Biophysics. 14(3):225-234. https://doi.org/10.1007/s11483-019-09576-0S225234143G. Ares, A. Giménez, A. Gámbaro, Instrumental methods to characterize nonoral texture of dulce de leche. J. Texture Stud. 37(5), 553–567 (2006). https://doi.org/10.1111/j.1745-4603.2006.00068.xS. Bhattacharya, N. Vasudha, K.S. Krishna Murthy, Rheology of mustard paste: A controlled stress measurement. J. 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CUESTIONARIO DE FRECUENCIA DE CONSUMO DE ALIMENTOS AUTOADMINISTRADO EN FORMATO PAPEL VSONLINE APLICADO A LA POBLACIÓN UNIVERSITARIA: UN ESTUDIO PILOTO

Objective: To test the reliability of dietary intake data measured with an online food frequency questionnaires (FFQ) applied to a university population by comparing the results with those from a paper and pencil version. Materials and methods: A total of 50 students were recruited from the second-year Food Technology course at the Universitat Politècnica de València (Comunidad Valenciana, Spain) in the academic year 2008-2009. The students were between the ages of 20- 32. The participants completed both presentation modes of the FFQ (paper and pencil and online) in a cross-over study with a time interval of 3-week. To study the effect of ordering of the questionnaires, participants were randomly assigned to group A (paper and pencil FFQ first) and group B (online FFQ first). Both self-administered semi-quantitative presentations of the FFQ included 84 food items divided into six groups (dairy products; eggs, meat and fish; vegetables, legumes and fruits; bread, cereals and similar; oils, fats and sweets; beverages and pre-cooked). Participants were asked how frequently and how much each food item they had consumed in the previous year. Results: The response rate was 78% (39 students, 23% men and 77% women). For the total sample, the median dietary intakes were higher for the paper and pencil FFQ than the online version for energy (2,077 vs. 1,635 kcal/day), proteins (96 vs. 88 g/day), carbohydrates (272 vs. 211 g/day), and fat (70 vs. 58 g/day), respectively. These differences were statistically significant. However, there were not significant differences between the two presentations when the consumption by groups of food was calculated, except for "beverages and pre-cooked" group. Conclusions: The pilot testing showed that this online FFQ is a useful tool for estimating the intake of food groups in this university population. On the other hand, the differences found in the results of the absolute quantities of energy and nutrients intakes were not clear. These differences could be due to the problems that the participants had for reporting portion size in the paper and pencil FFQ as photographs of portion sizes were not presented.[ES] Objetivo: Estudiar la fiabilidad de los datos de ingesta dietética medidos con un cuestionario de frecuencia de consumo de alimentos online aplicado a la población universitaria comparando los resultados con los obtenidos mediante el cuestionario en formato papel. Materiales y métodos: Un total de 50 estudiantes del segundo curso de Ciencia y Tecnología de los Alimentos en la Universitat Politècnica de València (Comunidad Valenciana, España) en el año académico 2008-2009 participaron en el estudio. El rango de edad de los participantes oscilaba entre 20 y 32 años. En un estudio cruzado, los participantes completaron ambas presentaciones del cuestionario (formato papel y versión online) en un intervalo de 3 semanas. Para estudiar el efecto del orden de autoadministración de los cuestionarios, los participantes fueron asignados al azar en el grupo A (realizaron primero el cuestionario en formato papel) y en el grupo B (realizaron primero la versión online). Ambas presentaciones del cuestionario eran autoadministradas y semicuantitativas e incluían una lista de 84 alimentos divididos en seis grupos (productos lácteos; huevos, carne y pescado; vegetales, legumbres y frutas; pan, cereales y similares; aceites, grasas y dulces; bebidas y precocinados). Para cada alimento que los participantes habían consumido el año anterior debían indicar la frecuencia y la cantidad consumida. Resultados:La tasa de respuesta fue del 78% (39 estudiantes, 23% hombre y 77% mujeres). Para el total de la muestra, la mediana de la ingesta dietética fue mayor en el cuestionario en papel que en la versión online para la energía (2.077 vs 1.635 kcal/día), las proteínas (96 vs 88 g/día), los hidratos de carbono (272 vs 211 g/día) y las grasas (70 vs. 58 g/día), respectivamente. Estas diferencias fueron estadísticamente significativas. Sin embargo, no hubieron diferencias significativas entre ambas presentaciones cuando el consumo por grupos de alimentos fue calculado, excepto para el grupo de ¿bebidas y precocinados¿. Conclusiones:El estudio piloto mostró que este cuestionario online es una herramienta útil para estimar la ingesta de los grupos de alimentos en esta población universitaria. En cambio, las diferencias encontradas en los resultados de energía y nutrientes no fueron concluyentes. Éstas pudieron deberse a los problemas que tuvieron los participantes para indicar el tamaño de porción ingerida en el cuestionario en papel porque las fotografías de los tamaños de ración no se mostraban.Gonzalez-Carrascosa, R. has a predoctoral scholarship of the Generalitat Valenciana (Spain).González Carrascosa, R.; García Segovia, P.; Martínez Monzó, J. (2011). Paper and pencil vs online self-administered food frequency questionnaire(FFQ) applied to university population: a pilot study. Nutricion Hospitalaria. 26(6):1378-1384. doi:10.3305/nh.2011.26.6.5261S1378138426

Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion

[EN] The aim of this study was to investigate the amino acid (AA) release from breads enrichment with edible insects, Alphitobius diaperinus and Tenebrio molitor or pea protein during in vitro gastrointestinal digestion. Bread was enriched at 5 and 10% with insect flour or pea protein. Enriched and control breads were subjected to standardised static in vitro gastrointestinal digestion. The free AAs of breads before and after each phase of digestion (gastric, intestinal and at the end of digestion) were determined by HPLC. During digestion, the highest AA release from breads occurred in the intestinal phase. Using pea protein, Alphitobius diaperinus, and Tenebrio molitor powder at any level assayed presented a significantly higher value of total free AA than the control, accessible for body absorption. There is an effect of enrichment ingredient concentration (10 > 5%) in bread on total AA release after in vitro gastrointestinal digestion. Higher protein enrichment induced higher realease of AA during the digestion.The authors want to thank the Centro de Cooperacion al Desarrollo, Universitat Politecnica de Valencia for their financial support throughout the ADSIDEO 2018-2020 projects.Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2021). Amino acids release from enriched bread with edible insect or pea protein during in vitro gastrointestinal digestion. International Journal of Gastronomy and Food Science. 24:1-7. https://doi.org/10.1016/j.ijgfs.2021.100351172

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

[EN] A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the eects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant dierences concerning the control bread, while crumb colour was aected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with ¿tradition¿, and pea bread was associated with "fruit and vegetable".This research received funding by Centre for Development Cooperation, Universitat Politecnica de Valencia throughout the ADSIDEO 2018-2020 projects.García-Segovia, P.; Igual Ramo, M.; Martínez-Monzó, J. (2020). Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins. Foods. 9(7):1-22. https://doi.org/10.3390/foods9070933S12297McMichael, A. J. (2001). Impact of climatic and other environmental changes on food production and population health in the coming decades. Proceedings of the Nutrition Society, 60(2), 195-201. doi:10.1079/pns200090Song, X., Perez-Cueto, F., & Bredie, W. (2018). 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Food & Nutrition Research, 59(1), 25622. doi:10.3402/fnr.v59.25622Babault, N., Païzis, C., Deley, G., Guérin-Deremaux, L., Saniez, M.-H., Lefranc-Millot, C., & Allaert, F. A. (2015). Pea proteins oral supplementation promotes muscle thickness gains during resistance training: a double-blind, randomized, Placebo-controlled clinical trial vs. Whey protein. Journal of the International Society of Sports Nutrition, 12(1), 3. doi:10.1186/s12970-014-0064-5Caparros Megido, R., Gierts, C., Blecker, C., Brostaux, Y., Haubruge, É., Alabi, T., & Francis, F. (2016). Consumer acceptance of insect-based alternative meat products in Western countries. Food Quality and Preference, 52, 237-243. doi:10.1016/j.foodqual.2016.05.004Choi, Y.-S., Kim, T.-K., Choi, H.-D., Park, J.-D., Sung, J.-M., Jeon, K.-H., … Kim, Y.-B. (2017). Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters. Korean Journal for Food Science of Animal Resources, 37(5), 617-625. doi:10.5851/kosfa.2017.37.5.617Gmuer, A., Nuessli Guth, J., Hartmann, C., & Siegrist, M. (2016). Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat. Food Quality and Preference, 54, 117-127. doi:10.1016/j.foodqual.2016.07.003Aguilar-Miranda, E. D., López, M. G., Escamilla-Santana, C., & Barba de la Rosa, A. P. (2001). Characteristics of Maize Flour Tortilla Supplemented with Ground Tenebrio molitor Larvae. Journal of Agricultural and Food Chemistry, 50(1), 192-195. doi:10.1021/jf010691yYi, L., Lakemond, C. M. M., Sagis, L. M. C., Eisner-Schadler, V., van Huis, A., & van Boekel, M. A. J. S. (2013). Extraction and characterisation of protein fractions from five insect species. Food Chemistry, 141(4), 3341-3348. doi:10.1016/j.foodchem.2013.05.115Zhao, X., Vázquez-Gutiérrez, J. L., Johansson, D. P., Landberg, R., & Langton, M. (2016). Yellow Mealworm Protein for Food Purposes - Extraction and Functional Properties. PLOS ONE, 11(2), e0147791. doi:10.1371/journal.pone.0147791Delicato, C., Schouteten, J. J., Dewettinck, K., Gellynck, X., & Tzompa-Sosa, D. A. (2020). Consumers’ perception of bakery products with insect fat as partial butter replacement. Food Quality and Preference, 79, 103755. doi:10.1016/j.foodqual.2019.103755Verbeke, W., & Viaene, J. (1999). Beliefs, attitude and behaviour towards fresh meat consumption in Belgium: empirical evidence from a consumer survey. Food Quality and Preference, 10(6), 437-445. doi:10.1016/s0950-3293(99)00031-2Roininen, K., Arvola, A., & Lähteenmäki, L. (2006). Exploring consumers’ perceptions of local food with two different qualitative techniques: Laddering and word association. Food Quality and Preference, 17(1-2), 20-30. doi:10.1016/j.foodqual.2005.04.012Ares, G., Giménez, A., & Gámbaro, A. (2008). Understanding consumers’ perception of conventional and functional yogurts using word association and hard laddering. Food Quality and Preference, 19(7), 636-643. doi:10.1016/j.foodqual.2008.05.005Ares, G., & Deliza, R. (2010). Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis. Food Quality and Preference, 21(8), 930-937. doi:10.1016/j.foodqual.2010.03.006Aviles, M. V., Naef, E. F., Abalos, R. A., Lound, L. H., Olivera, D. F., & García-Segovia, P. (2020). Effect of familiarity of ready-to-eat animal-based meals on consumers’ perception and consumption motivation. International Journal of Gastronomy and Food Science, 21, 100225. doi:10.1016/j.ijgfs.2020.100225Esmerino, E. A., Ferraz, J. P., Filho, E. R. T., Pinto, L. P. F., Freitas, M. Q., Cruz, A. G., & Bolini, H. M. A. (2017). Consumers’ perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping. Journal of Dairy Science, 100(11), 8849-8860. doi:10.3168/jds.2016-12533Fiszman, S., Varela, P., Díaz, P., Linares, M. B., & Garrido, M. D. (2014). What is satiating? Consumer perceptions of satiating foods and expected satiety of protein-based meals. Food Research International, 62, 551-560. doi:10.1016/j.foodres.2014.03.065Guerrero, L., Claret, A., Verbeke, W., Enderli, G., Zakowska-Biemans, S., Vanhonacker, F., … Hersleth, M. (2010). Perception of traditional food products in six European regions using free word association. Food Quality and Preference, 21(2), 225-233. doi:10.1016/j.foodqual.2009.06.003Son, J.-S., Do, V. B., Kim, K.-O., Cho, M. S., Suwonsichon, T., & Valentin, D. (2014). Understanding the effect of culture on food representations using word associations: The case of «rice» and «good rice». Food Quality and Preference, 31, 38-48. doi:10.1016/j.foodqual.2013.07.001Mitterer-Daltoé, M. L., Carrillo, E., Queiroz, M. I., Fiszman, S., & Varela, P. (2013). Structural equation modelling and word association as tools for a better understanding of low fish consumption. Food Research International, 52(1), 56-63. doi:10.1016/j.foodres.2013.02.048Piqueras-Fiszman, B., Velasco, C., Salgado-Montejo, A., & Spence, C. (2013). Using combined eye tracking and word association in order to assess novel packaging solutions: A case study involving jam jars. Food Quality and Preference, 28(1), 328-338. doi:10.1016/j.foodqual.2012.10.006Pontual, I., Amaral, G. V., Esmerino, E. A., Pimentel, T. C., Freitas, M. Q., Fukuda, R. K., … Cruz, A. G. (2017). Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique. Food Research International, 94, 1-5. doi:10.1016/j.foodres.2017.01.018Roascio-Albistur, A., Gámbaro, A., & Ivankovich, C. (2019). Consumers’ perception of olive oil-based dressings evaluated by complementary techniques: Focus group and word association. International Journal of Gastronomy and Food Science, 18, 100176. doi:10.1016/j.ijgfs.2019.100176Soares, E. K. B., Esmerino, E. A., Ferreira, M. V. S., da Silva, M. A. A. P., Freitas, M. Q., & Cruz, A. G. (2017). What are the cultural effects on consumers’ perceptions? A case study covering coalho cheese in the Brazilian northeast and southeast area using word association. Food Research International, 102, 553-558. doi:10.1016/j.foodres.2017.08.053Sulmont-Rossé, C., Drabek, R., Almli, V. L., van Zyl, H., Silva, A. P., Kern, M., … Ares, G. (2019). A cross-cultural perspective on feeling good in the context of foods and beverages. Food Research International, 115, 292-301. doi:10.1016/j.foodres.2018.12.012Challacombe, C. A., Seetharaman, K., & Duizer, L. M. (2011). Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White Wheat. Journal of Food Science, 76(5), S337-S346. doi:10.1111/j.1750-3841.2011.02200.xMancini, S., Sogari, G., Menozzi, D., Nuvoloni, R., Torracca, B., Moruzzo, R., & Paci, G. (2019). Factors Predicting the Intention of Eating an Insect-Based Product. Foods, 8(7), 270. doi:10.3390/foods8070270Mehfooz, T., Mohsin Ali, T., Arif, S., & Hasnain, A. (2018). Effect of barley husk addition on rheological, textural, thermal and sensory characteristics of traditional flat bread (chapatti). Journal of Cereal Science, 79, 376-382. doi:10.1016/j.jcs.2017.11.020Paraskevopoulou, A., Chrysanthou, A., & Koutidou, M. (2012). Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread. Food Research International, 48(2), 568-577. doi:10.1016/j.foodres.2012.05.028Quílez, J., Ruiz, J. A., & Romero, M. P. (2006). Relationships Between Sensory Flavor Evaluation and Volatile and Nonvolatile Compounds in Commercial Wheat Bread Type Baguette. Journal of Food Science, 71(6), S423-S427. doi:10.1111/j.1750-3841.2006.00053.xRoncolini, A., Milanović, V., Cardinali, F., Osimani, A., Garofalo, C., Sabbatini, R., … Aquilanti, L. (2019). Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread. PLOS ONE, 14(2), e0211747. doi:10.1371/journal.pone.0211747Teuber, R., Dolgopolova, I., & Nordström, J. (2016). Some like it organic, some like it purple and some like it ancient: Consumer preferences and WTP for value-added attributes in whole grain bread. Food Quality and Preference, 52, 244-254. doi:10.1016/j.foodqual.2016.05.002Castro, M., & Chambers, E. (2019). Consumer Avoidance of Insect Containing Foods: Primary Emotions, Perceptions and Sensory Characteristics Driving Consumers Considerations. Foods, 8(8), 351. doi:10.3390/foods8080351Roma, R., Ottomano Palmisano, G., & De Boni, A. (2020). Insects as Novel Food: A Consumer Attitude Analysis through the Dominance-Based Rough Set Approach. Foods, 9(4), 387. doi:10.3390/foods9040387Gere, A., Danner, L., de Antoni, N., Kovács, S., Dürrschmid, K., & Sipos, L. (2016). Visual attention accompanying food decision process: An alternative approach to choose the best models. Food Quality and Preference, 51, 1-7. doi:10.1016/j.foodqual.2016.01.009Kostecka, J., Konieczna, K., & Cunha, L. (2017). EVALUATION OF INSECT-BASED FOOD ACCEPTANCE BY REPRESENTATIVES OF POLISH CONSUMERS IN THE CONTEXT OF NATURAL RESOURCES PROCESSING RETARDATION. Journal of Ecological Engineering, 18(2), 166-174. doi:10.12911/22998993/68301Lammers, P., Ullmann, L. M., & Fiebelkorn, F. (2019). Acceptance of insects as food in Germany: Is it about sensation seeking, sustainability consciousness, or food disgust? Food Quality and Preference, 77, 78-88. doi:10.1016/j.foodqual.2019.05.010Jekle, M., & Becker, T. (2012). Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: II. Modeling of Bread Texture and Staling Kinetics. Food Biophysics, 7(3), 200-208. doi:10.1007/s11483-012-9258-zImage Processing with ImageJ. (2006). Optical Imaging Techniques in Cell Biology, 249-258. doi:10.1201/9781420005615.ax4Palou, E., Lopez-Malo, A., Barbosa-Canovas, G. V., Welti-Chanes, J., & Swanson, B. G. (1999). Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree. Journal of Food Science, 64(1), 42-45. doi:10.1111/j.1365-2621.1999.tb09857.xAres, G., Giménez, A., Vidal, L., Zhou, Y., Krystallis, A., Tsalis, G., … Deliza, R. (2016). Do we all perceive food-related wellbeing in the same way? Results from an exploratory cross-cultural study. Food Quality and Preference, 52, 62-73. doi:10.1016/j.foodqual.2016.03.014Bakare, A. H., Ogunbowale, O. D., Adegunwa, M. O., & Olusanya, J. O. (2016). Effects of pretreatments of banana (Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour. Food Science & Nutrition, 5(2), 182-196. doi:10.1002/fsn3.378Modell, S. (2005). Triangulation between case study and survey methods in management accounting research: An assessment of validity implications. Management Accounting Research, 16(2), 231-254. doi:10.1016/j.mar.2005.03.001Wadsworth, G. (2000). Hearing midlife voices. Women’s Studies International Forum, 23(5), 645-654. doi:10.1016/s0277-5395(00)00123-0Rosell, C. ., Rojas, J. ., & Benedito de Barber, C. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15(1), 75-81. doi:10.1016/s0268-005x(00)00054-0Pasqualone, A., Laddomada, B., Centomani, I., Paradiso, V. M., Minervini, D., Caponio, F., & Summo, C. (2017). Bread making aptitude of mixtures of re-milled semolina and selected durum wheat m

Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders

[EN] Resistant maltodextrin (RMD), derived from the heat treatment of corn starch, is a water-soluble fermentable functional fibre. Its benefits include being a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health. Despite its functionality, there is still further need for investigations of its use as a food formulating ingredient and their physicochemical property changes. This study aimed to evaluate the effect of RMD addition on the physicochemical and structural properties of spray-dried orange juice powders. The physicochemical properties evaluated were water content, hygroscopicity, bulk density, porosity, water solubility, water absorption index, colour, and microstructure. We found RMD addition improved the orange juice spray-dried powder productivity. Samples with RMD were more porous and less hygroscopic, and they presented low water content; physicochemical properties desirable for powders. Therefore, to reach a compromise between powders' functionality and physicochemical property changes, especially colour, the addition of 5 RMD% is recommended.Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2021). Resistant maltodextrin's effect on the physicochemical and structure properties of spray-dried orange juice powders. European Food Research and Technology. 247(5):1125-1132. https://doi.org/10.1007/s00217-021-03693-2S11251132247

Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties

[EN] Beetroot is a root vegetable with carotenoids, phenols, vitamins, minerals, and water-soluble betalain pigments such as betacyanins (red-violet color) and betaxanthins (yellow-orange color), which have many nutritional and health benefits. Its use in the food industry is mainly as a powdered natural dye. This study aims to investigate the effect of adding pea protein to beetroot juice as an encapsulating agent, and the spray-dried temperature on the physicochemical, structural, and functional properties of the powder. The spray drying was conducted at 125 and 150 degrees C with 3.5% and 7% pea protein used in the mixtures with the beetroot juice. The water content, bulk density, porosity, hygroscopicity, water solubility, water absorption index, color, and microstructure of the obtained powder were determined. In addition, betacyanin, total phenols, antioxidant capacity, and powder encapsulate efficiency were analyzed. Using pea protein in the spray drying of beetroot juice had shown high yields of spray drying and good characteristics of the powdered product. Beetroot powder with 7% of pea protein was more porous and luminous, and less hygroscopic than beetroot powder with 3.5% of pea protein. However, the use of 7% of pea protein increased the amount of water immobilized by the samples and reduced the soluble solids present in the product compared to beetroot powder with 3.5% of pea protein. The use of 7% of pea protein protected beetroot bioactive compound higher than the use of 3.5%. Higher spray-drying temperature (150 degrees C) significantly decreased phenols content and antioxidant capacity of the beetroot powders (p < 0.05). Results showed using 7% pea protein mixed with beetroot juice and a 125 degrees C spray-drying temperature gave the most content of the studied bioactive compounds and antioxidant capacity. Moreover, the proposal gives more stable powders from a functionality viewpoint because it showed the higher encapsulate efficiency.García-Segovia, P.; Igual Ramo, M.; Martínez-Monzó, J. (2021). Beetroot Microencapsulation with Pea Protein Using Spray Drying: Physicochemical, Structural and Functional Properties. Applied Sciences. 11(14):1-14. https://doi.org/10.3390/app11146658S114111

3D printing of gels based on xanthan/konjac gums

[EN] 3D printing technology is a promising technology with the possibility of use for developing personalised food. To make this technology easier, and readily available for consumers, greater knowledge of the printing conditions and characteristics of food-ink is needed. This paper investigates the printability of gels based on syrup, xanthan, and konjac gums, while affecting printing variables. Those variables include the printing temperature (25¿°C and 50¿°C) and the composition of the product analysed using rheological and textural characterisation techniques. Also, the link between rheological and textural properties of gels, and printability was analysed. The higher values of G¿, G¿ and ¿* correlated to the mixtures with lower syrup concentration, and higher values of xanthan and konjac gum. Syrup, xanthan gum and konjac gum content influenced the textural properties. With the increase of syrup content, the Fmax, Fmean, Area, and slope showed reductions giving more weak gels. Rheological and textural values can define composition of formulations that give rise to valid 3D printed figures. Industrial relevance There is an increasing market need for customized food products. Three-dimensional (3D) food printing will be developed in the coming years. Undoubtedly, food printing can have many advantages, but whether the market is ready for such a big change and the technology will grow fast enough are the questions. Also it seems to be the right solution to meet the needs of today's consumers who increasingly have too little time to prepare meals on their own, especially in small or single-person households. In the future, ready, healthy meal, tailored to their individual needs, will be waiting when coming home. 3D printed gels can contribute to develop personalised food with specific nutritional characteristics. For example, this kind of gels can be used to manufacture soft foods for the elderly who have problems to swallow.García-Segovia, P.; García-Alcaraz, V.; Balasch Parisi, S.; Martínez-Monzó, J. (2020). 3D printing of gels based on xanthan/konjac gums. Innovative Food Science & Emerging Technologies. 64:1-9. https://doi.org/10.1016/j.ifset.2020.102343S1964Abbaszadeh, A., MacNaughtan, W., Sworn, G., & Foster, T. J. (2016). New insights into xanthan synergistic interactions with konjac glucomannan: A novel interaction mechanism proposal. Carbohydrate Polymers, 144, 168-177. doi:10.1016/j.carbpol.2016.02.026Agoub, A. A., Smith, A. M., Giannouli, P., Richardson, R. K., & Morris, E. R. (2007). «Melt-in-the-mouth» gels from mixtures of xanthan and konjac glucomannan under acidic conditions: A rheological and calorimetric study of the mechanism of synergistic gelation. Carbohydrate Polymers, 69(4), 713-724. doi:10.1016/j.carbpol.2007.02.014Derossi, A., Caporizzi, R., Azzollini, D., & Severini, C. (2018). Application of 3D printing for customized food. A case on the development of a fruit-based snack for children. Journal of Food Engineering, 220, 65-75. doi:10.1016/j.jfoodeng.2017.05.015Diañez, I., Gallegos, C., Brito-de la Fuente, E., Martínez, I., Valencia, C., Sánchez, M. C., … Franco, J. M. (2019). 3D printing in situ gelification of κ-carrageenan solutions: Effect of printing variables on the rheological response. Food Hydrocolloids, 87, 321-330. doi:10.1016/j.foodhyd.2018.08.010Fitzsimons, S. M., Tobin, J. T., & Morris, E. R. (2008). Synergistic binding of konjac glucomannan to xanthan on mixing at room temperature. Food Hydrocolloids, 22(1), 36-46. doi:10.1016/j.foodhyd.2007.01.023Godoi, F. C., Prakash, S., & Bhandari, B. R. (2016). 3d printing technologies applied for food design: Status and prospects. Journal of Food Engineering, 179, 44-54. doi:10.1016/j.jfoodeng.2016.01.025Hamilton, C. A., Alici, G., & in het Panhuis, M. (2018). 3D printing Vegemite and Marmite: Redefining «breadboards». Journal of Food Engineering, 220, 83-88. doi:10.1016/j.jfoodeng.2017.01.008Holland, S., Foster, T., MacNaughtan, W., & Tuck, C. (2018). Design and characterisation of food grade powders and inks for microstructure control using 3D printing. Journal of Food Engineering, 220, 12-19. doi:10.1016/j.jfoodeng.2017.06.008Le Tohic, C., O’Sullivan, J. J., Drapala, K. P., Chartrin, V., Chan, T., Morrison, A. P., … Kelly, A. L. (2018). Effect of 3D printing on the structure and textural properties of processed cheese. Journal of Food Engineering, 220, 56-64. doi:10.1016/j.jfoodeng.2017.02.003Liu, Z., Bhandari, B., Prakash, S., Mantihal, S., & Zhang, M. (2019). Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing. Food Hydrocolloids, 87, 413-424. doi:10.1016/j.foodhyd.2018.08.026Liu, Z., Zhang, M., Bhandari, B., & Wang, Y. (2017). 3D printing: Printing precision and application in food sector. Trends in Food Science & Technology, 69, 83-94. doi:10.1016/j.tifs.2017.08.018Liu, Z., Zhang, M., Bhandari, B., & Yang, C. (2018). Impact of rheological properties of mashed potatoes on 3D printing. Journal of Food Engineering, 220, 76-82. doi:10.1016/j.jfoodeng.2017.04.017Mao, C.-F., Klinthong, W., Zeng, Y.-C., & Chen, C.-H. (2012). On the interaction between konjac glucomannan and xanthan in mixed gels: An analysis based on the cascade model. Carbohydrate Polymers, 89(1), 98-103. doi:10.1016/j.carbpol.2012.02.056Severini, C., Azzollini, D., Albenzio, M., & Derossi, A. (2018). On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects. Food Research International, 106, 666-676. doi:10.1016/j.foodres.2018.01.034Severini, C., & Derossi, A. (2016). Could the 3D Printing Technology be a Useful Strategy to Obtain Customized Nutrition? Journal of Clinical Gastroenterology, 50(Supplement 2), S175-S178. doi:10.1097/mcg.0000000000000705Sun, J., Peng, Z., Zhou, W., Fuh, J. Y. H., Hong, G. S., & Chiu, A. (2015). A Review on 3D Printing for Customized Food Fabrication. Procedia Manufacturing, 1, 308-319. doi:10.1016/j.promfg.2015.09.057Wang, L., Zhang, M., Bhandari, B., & Yang, C. (2018). Investigation on fish surimi gel as promising food material for 3D printing. Journal of Food Engineering, 220, 101-108. doi:10.1016/j.jfoodeng.2017.02.029Yang, F., Zhang, M., & Bhandari, B. (2015). Recent development in 3D food printing. Critical Reviews in Food Science and Nutrition, 57(14), 3145-3153. doi:10.1080/10408398.2015.1094732Yang, F., Zhang, M., Bhandari, B., & Liu, Y. (2018). Investigation on lemon juice gel as food material for 3D printing and optimization of printing parameters. LWT, 87, 67-76. doi:10.1016/j.lwt.2017.08.054Zhang, M., Vora, A., Han, W., Wojtecki, R. J., Maune, H., Le, A. B. A., … Nelson, A. (2015). Dual-Responsive Hydrogels for Direct-Write 3D Printing. Macromolecules, 48(18), 6482-6488. doi:10.1021/acs.macromol.5b0155

Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food

[EN] Sandwiches are the most common "casual-food" consumed by all age groups in Spain. Due to the importance of visual appearance to promote unplanned or impulse buying, foodservice and hospitality companies focus on improving the visual impression of their food menus to create an expectation that satisfies both sensory and hedonic consumer experiences. To provide a list of attributes about the visual appearance of sandwiches, 25 students were recruited from a university and were invited to participate in two nominal group technique (NGT) sessions. To understand whether a sandwiches' appearance can influence the expectation of consumers, 259 participants completed an online survey specially designed from the results of the NGT sessions. Data were analyzed using conjoint, internal preference mapping and cluster analysis; the interaction effect by gender was also studied. The conjoint results indicate that visual perception about the filling (vegetal or pork based) plays the most key role overall in consumer expectation. When consumers choose vegetables as the filling, the consumers' perceived sandwiches as healthier, but the pork filling was perceived as more attractive and satiating. Interaction effect by gender was observed in filling when females perceived pork filling as less healthy than vegetable. By acceptance, consumers were segmented into three groups. The first cluster (n = 80) selected the pork filling. The smaller group (cluster 3, n = 36) prioritized the vegetal filling, and the most numerous cluster 2 (n = 140) liked sandwiches with multigrain bread. These results may help companies to build tailor-made marketing strategies to satisfy consumer segments.García-Segovia, P.; Pagán Moreno, MJ.; Tárrega, A.; Martínez-Monzó, J. (2021). Photograph Based Evaluation of Consumer Expectation on Healthiness, Fullness, and Acceptance of Sandwiches as Convenience Food. Foods. 10(5):1-14. https://doi.org/10.3390/foods10051102S11410

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

[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.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.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/foods11111555117111