Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing

Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing

The effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated and interpreted in terms of starch microstructural changes. Microscopic obs...

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Bibliographic Details
Main Authors: Iman Dankar, Amira Haddarah, Francesc Sepulcre, Montserrat Pujolà
Format: Article
Language:English
Published: MDPI AG 2019-12-01
Series:Foods
Subjects:
microwaved
boiled
viscosity
thixotropy
microscopy
yield stress
3d food printing
Online Access:https://www.mdpi.com/2304-8158/9/1/21

Internet

https://www.mdpi.com/2304-8158/9/1/21

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