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| 008 | 231215s20239999th uu m rtt 0| a1eng | ||
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| 099 | 9 | _aAIT Thesis no.FB-23-01 | |
| 100 | 1 | _aGhimire, Saphal | |
| 245 | 1 | 0 | _a3D printing of finger millet incorporated meat analogues using fava bean, pea and mung bean protein-based ink |
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_aPathum Thani, Thailand : _bAsian Institute of Technology, _c2023 |
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_a166 leaves : _bill. |
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_aThesis : _vno.FB-23-01 |
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| 500 | _aA Thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology | ||
| 502 | _aThesis (M. Sc.) - Asian Institute of Technology, 2023 | ||
| 520 | _a3D food printing is employed to produce personalized designs that cater to the specific nutritional needs and desired texture of individuals. This study aims to assess the effect of protein concentration on the rheological and printing performance of three soy alternative protein-based inks (Fava bean, Pea, and Mungbean) for 3D printing of meat analogues. The rheological parameters were significantly influenced by protein concentration, resulting in different printing performance and post-printing stability. The sample, which had a protein to water ratio of 1:2.5, exhibited optimal rheological properties for improved printing performance and stability during the frying process in all tested inks. The TPA analysis revealed a positive correlation between protein concentration and textural properties. The MP ink exhibited superior printing performance and stability during the frying process compared to FP and PP inks. The addition of millet flour, whether raw or fermented, significantly improved the textural properties of meat analog samples in all protein-based formulations (p<0.05). The optimal formulation for all proteins based ink was found to be finger millet flour with a protein ratio of 1:4. The SEM and FTIR analysis confirmed that the increased interaction between fermented finger millet flour and proteins led to enhanced rheological and textural properties. The protein digestibility values of these meat analogues were found to be favorable, ranging from 81.77±0.12% to 91.23±0.23%. The samples based on mung bean protein exhibited the highest protein digestibility, which was further supported by SDS PAGE analysis. This study demonstrated the feasibility of creating edible inks using lesser-utilized cereals, such as finger millet flour, combined with various protein isolate inks. The objective was to develop a 3D printed meat substitute with diverse nutritional composition and textural characteristics. Moreover, it has been discovered that the dysphagia diet requirement can be met through the control of ink formulation. | ||
| 650 | 0 | _aThree-dimensional food printing | |
| 650 | 0 |
_aProteins _xAnalysis |
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| 700 | 1 |
_aAnal, Anil Kumar, _eChairperson |
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| 700 | 0 |
_aLoc, Thai Nguyen, _eExamination Committee |
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| 700 | 1 |
_aHimanshu, Sushil K., _eExamination Committee |
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| 700 | 1 |
_aChaiwut Gamonpilas, _eExamination Committee |
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_aHer Majesty Queen{u2019}s Scholarship, _eScholarship Donor |
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_aAsian Institute of Technology. _tThesis ; _vno.FB-23-01 |
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| 856 | 4 | 0 |
_3Full-Text _uhttp://203.159.5.9/ait-thesis/Viewer/viewer.php?id=B20273 |
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_aBarcode : - _bCREATED : 2023-12-15 _cRECORD # : i13473864 _dLPATRON : 0 _eLCHKIN : - _f# RENEWALS : 0 _g# OVERDUE : 0 _hIUSE3 : 0 _iTOT CHKOUT : 0 _jTOT RENEW : 0 |
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