@article{142f41773f2948598d82b8b012da10c9,
title = "Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing 3D printing of snacks according to starch type",
abstract = "The effect of the types of starch matrix and post-processing conditions on the physical properties of three-dimensional (3D) printed functional snacks were studied. Three types of starch (waxy corn, tapioca and potato) solutions were used at three concentration (7, 10 and 13%) by dissolving in deionized water, while red ginseng powder was fixed at 20% w/w. The use of different types of starch greatly influenced the rheological properties and printability. The highest shear modulus (range of 4.23–9.46 kPa) was measured using high amylose potato starch (PS). The best dimensional stability and printing resolution were obtained with 10% PS. The mechanical properties of the final products after freeze-drying as a post-processing technique were independent of the rheological properties and printability of the red ginseng paste. The hardness of the ginseng snacks showed a relative hardness between pastries (hardness of 20.1 N) and dark chocolate (hardness of 546 N). The results suggested that lyophilization-based post-processing may be a promising tool for modification of the food texture with 3D printing.",
keywords = "3D food printing, Freeze-dried snack, Panax ginseng Meyer, Printability, Starch",
author = "Jo, {Gyu Han} and Lim, {Woo Su} and Kim, {Hyun Woo} and Park, {Hyun Jin}",
note = "Funding Information: This research investigation was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning (contract grant number NRF-2017R1A2B4002240 ). This research was also supported by a grant from the Institute of Biomedical Science & Food Safety, Korea University and the School of Life Sciences and Biotechnology for BK21PLUS, Korea University, Republic of Korea . Lastly, the red ginseng whole powder used in the research was provided by the Korean Ginseng Research Co., Ltd. Funding Information: This research investigation was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science, ICT & Future Planning (contract grant number NRF-2017R1A2B4002240). This research was also supported by a grant from the Institute of Biomedical Science & Food Safety, Korea University and the School of Life Sciences and Biotechnology for BK21PLUS, Korea University, Republic of Korea. Lastly, the red ginseng whole powder used in the research was provided by the Korean Ginseng Research Co. Ltd. Publisher Copyright: {\textcopyright} 2021 Elsevier Ltd",
year = "2021",
month = aug,
doi = "10.1016/j.fbio.2021.101094",
language = "English",
volume = "42",
journal = "Food Bioscience",
issn = "2212-4292",
publisher = "Elsevier BV",
}