Development of whole highland barley ready-to-eat 3D printed dysphagia diet: Effect of heat treatment
文献类型： 外文期刊
作者： Kou, Delin 1 ; Zhao, Peiyao 1 ; Qiu, Runkang 1 ; Li, Yifei 2 ; Fan, Bei 1 ; Tong, Litao 1 ; Wang, Lili 1 ; Liu, Liya 1 ; Wang, Fengzhong 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Inst Western Agr, Beijing 100193, Peoples R China
2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
3.Chinese Acad Agr Sci, Inst Western Agr, Changji 831100, Peoples R China
4.Natl Ctr Technol Innovat Comprehens Utilizat Salin, Dongying 257347, Peoples R China
关键词： Whole grain food; Highland barley; 3D printing; Dysphagia
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）
ISSN： 0268-005X
年卷期： 2026 年 170 卷
页码：
收录情况： SCI
摘要： Highland barley is rarely used as a main material to prepare 3D-printed food for people with dysphagia, mainly because its rich dietary fibers might lead to low printing accuracy and poor taste. This study investigated the impact of heat treatment temperature on the 3D printing properties of highland barley (HB) flour and its potential application in texture-modified foods for individuals with dysphagia. HB flours with varying degrees of gelatinization were used as 3D printing food inks. The effects of heat treatment temperatures on the printability and texture were analyzed. Rheological analysis showed that all printing inks exhibited solid-like behavior, and the ink heated at 200 degrees C (97.12 % +/- 0.99 %) showed the best printing accuracy due to optimal adhesion, resistance to deformation, and extrudability. The ink at this heat treatment temperature also had the highest semi-solid water (T22) and appropriate free water (T23). Fourier transform infrared spectroscopy revealed that heat treatment altered the molecular structure of starch and proteins, affecting intermolecular forces, with hydrogen bonding being the primary force maintaining ink integrity. Hydrogen bonding and hydrophobic interactions were key factors in print performance, supported by correlation analysis. By adjusting the printing parameter-fill levels, the dough made of pre-heated HB flour could meet the Level-5 dysphagia food according to the framework of International Dysphagia Diet Standardization Initiative (IDDSI). This study gives a solution to overcome the problems caused by post-processing, and produces a new kind of instant highland barley food.
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