3D printing of porous food structures contain Lactobacillus plantarum WCFS1 – Presented by Lu Zhang, Laboratory of Food Process Engineering, Wageningen University, at the 3D Food Printing Conference, Jun 28, Brightlands Campus, Villa Flora, Venlo, The Netherlands.
Extrusion-based 3D printing offers more flexibility in achieving food structures with controlled composition, geometric complexity and added functionality compared to conventional manufacturing methods. This study investigates the feasibility of 3D printing of wheat flour dough containing probiotics (i.e., Lactobacillus plantarum WCFS1) and the survival of probiotic bacteria during post-processing (i.e., baking) as influenced by the geometric design of the structure and the baking condition. From our previous studies we hypothesized that baked products with higher surface/volume ratios would lead to increased survival of bacteria after baking. The printability of different dough formulations was evaluated by two characteristics: easy and uniformity of extrusion; precision and accuracy of the printing. Designs were created to make highly-porous and filled baked food structures. Results show that the precision and stability of the printed structure was the best when using wheat flour with lower protein content (7.2 % w/w), when using a nozzle diameter of 1.2 mm and by adding calcium caseinate (3 % w/w of flour) to weaken the gluten network. The baking process at 175 ○C did not affect the appearance of the printed structures and thus survival of probiotic bacteria was determined. The residual viability of probiotics in a ‘honeycomb’ structure was 1-log higher than that in a ‘concentric’ structure, when 98 % degree of starch gelatinization was reached. This result is consistent with our hypothesis that the bacteria survived better in a structure with higher surface/volume ratio. This work may offer a new avenue to the development of innovative solid food products containing probiotic bacteria. Continue reading “3D printing of porous food structures contain Lactobacillus plantarum WCFS1 – Presented by Lu Zhang, Laboratory of Food Process Engineering, Wageningen University”