3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage
Rice cakes are a traditional rice-based dessert consumed in Asian countries. They are an excellent source of carbohydrates and can be used as a staple food. However, they have a hard and gummy texture. This study aims to create dysphagia-friendly rice cakes by adding κ-carrageenan (KC) and curdlan (...
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| Language: | English |
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Elsevier
2025-06-01
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| Series: | Future Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833524002405 |
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| author | Jiyoon Kim Jung Soo Kim Kwang-Deog Moon |
| author_facet | Jiyoon Kim Jung Soo Kim Kwang-Deog Moon |
| author_sort | Jiyoon Kim |
| collection | DOAJ |
| description | Rice cakes are a traditional rice-based dessert consumed in Asian countries. They are an excellent source of carbohydrates and can be used as a staple food. However, they have a hard and gummy texture. This study aims to create dysphagia-friendly rice cakes by adding κ-carrageenan (KC) and curdlan (CD) to rice flour. Samples with various KC:CD ratios (1:1, 2:1, 3:1, and 4:1) were compared to commercial rice cakes. XRD showed typical A crystal structures that were unaffected by the complex gel. FTIR spectra indicated hydrogen bond interactions enhancing gel strength. Viscosity analysis revealed shear-thinning behavior for samples with KC:CD ratios of 1:1 and 2:1 suitable for bolus rheology. Optimized printing conditions yielded structurally stable 3D-printed rice cakes meeting the international standard for dysphagia (IDDSI levels 5 and 6). Compared to commercial rice cakes, the experimental samples exhibited lower syneresis and delayed retrogradation, suggesting improved storage stability. Complex gel incorporation offers a method for controlling structural property, swallowability, and storage stability, potentially enabling dysphagia-friendly rice cake manufacturing via 3D printing. |
| format | Article |
| id | doaj-art-32c2efb3a55a4fe5a67ac4aef37f1a76 |
| institution | Kabale University |
| issn | 2666-8335 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj-art-32c2efb3a55a4fe5a67ac4aef37f1a762025-01-18T05:05:25ZengElsevierFuture Foods2666-83352025-06-01111005373D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storageJiyoon Kim0Jung Soo Kim1Kwang-Deog Moon2School of Food Science and Biotechnology, Kyungpook National University, 80 Daehak-ro, Daegu, 41566, Republic of KoreaSchool of Food Science and Biotechnology, Kyungpook National University, 80 Daehak-ro, Daegu, 41566, Republic of KoreaCorresponding author.; School of Food Science and Biotechnology, Kyungpook National University, 80 Daehak-ro, Daegu, 41566, Republic of KoreaRice cakes are a traditional rice-based dessert consumed in Asian countries. They are an excellent source of carbohydrates and can be used as a staple food. However, they have a hard and gummy texture. This study aims to create dysphagia-friendly rice cakes by adding κ-carrageenan (KC) and curdlan (CD) to rice flour. Samples with various KC:CD ratios (1:1, 2:1, 3:1, and 4:1) were compared to commercial rice cakes. XRD showed typical A crystal structures that were unaffected by the complex gel. FTIR spectra indicated hydrogen bond interactions enhancing gel strength. Viscosity analysis revealed shear-thinning behavior for samples with KC:CD ratios of 1:1 and 2:1 suitable for bolus rheology. Optimized printing conditions yielded structurally stable 3D-printed rice cakes meeting the international standard for dysphagia (IDDSI levels 5 and 6). Compared to commercial rice cakes, the experimental samples exhibited lower syneresis and delayed retrogradation, suggesting improved storage stability. Complex gel incorporation offers a method for controlling structural property, swallowability, and storage stability, potentially enabling dysphagia-friendly rice cake manufacturing via 3D printing.http://www.sciencedirect.com/science/article/pii/S2666833524002405Personalized food3D food printingDysphagia dietRice cakeRice flourκ-carrageenan |
| spellingShingle | Jiyoon Kim Jung Soo Kim Kwang-Deog Moon 3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage Future Foods Personalized food 3D food printing Dysphagia diet Rice cake Rice flour κ-carrageenan |
| title | 3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage |
| title_full | 3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage |
| title_fullStr | 3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage |
| title_full_unstemmed | 3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage |
| title_short | 3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage |
| title_sort | 3d printed rice cake for dysphagia diet effect of rice flour κ carrageenan curdlan complex gel on structure swallowability and storage |
| topic | Personalized food 3D food printing Dysphagia diet Rice cake Rice flour κ-carrageenan |
| url | http://www.sciencedirect.com/science/article/pii/S2666833524002405 |
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