Title : Development of golden chlorella – starch ink for 3D printed dysphagia diets
Abstract:
Golden Chlorella (GC) with various nutrients have high potential for 3D food printing applications in the diet of patient with dysphagia. Rheological, textural, printability, and other characteristics of starch ink with starch types were estimated. Corn starch (CS) and potato starch (PS) ink indicated superior printing quality, self-supporting ability, and refinedness of shape. Waxy corn starch (WCS) ink had a liquid-like state with viscosity and Gʹ<Gʺ value. Fourier transform infrared and X-ray diffraction suggested the formation of hydrogen bonds between starch and GC during gelatinization and stable formation as crystallinity decreased. Rheological properties demonstrated that as the concentration of starch increased, higher mechanical forces were required during extrusion. Textural analysis revealed that 10% CS, 20% CS, 20% PS, and 30% PS inks were suitable for dysphagia diet, with good printability and circularity. This study confirmed that CS and PS are suitable for developing GC into food ink for dysphagia diet.
