Version 1
: Received: 3 October 2023 / Approved: 3 October 2023 / Online: 4 October 2023 (08:01:19 CEST)
How to cite:
Chancharoen, W.; Kaewkumpha, Y.; Chansataporn, W.; Ngamkajornwiwat, P.; Wannakee, J. Printability Properties of Protein Gel Obtained from Mealworm (Tenebrio molitor) in the 3D Food Printing of Deep-Space Food. Preprints2023, 2023100177. https://doi.org/10.20944/preprints202310.0177.v1
Chancharoen, W.; Kaewkumpha, Y.; Chansataporn, W.; Ngamkajornwiwat, P.; Wannakee, J. Printability Properties of Protein Gel Obtained from Mealworm (Tenebrio molitor) in the 3D Food Printing of Deep-Space Food. Preprints 2023, 2023100177. https://doi.org/10.20944/preprints202310.0177.v1
Chancharoen, W.; Kaewkumpha, Y.; Chansataporn, W.; Ngamkajornwiwat, P.; Wannakee, J. Printability Properties of Protein Gel Obtained from Mealworm (Tenebrio molitor) in the 3D Food Printing of Deep-Space Food. Preprints2023, 2023100177. https://doi.org/10.20944/preprints202310.0177.v1
APA Style
Chancharoen, W., Kaewkumpha, Y., Chansataporn, W., Ngamkajornwiwat, P., & Wannakee, J. (2023). Printability Properties of Protein Gel Obtained from Mealworm (<em>Tenebrio molitor</em>) in the 3D Food Printing of Deep-Space Food. Preprints. https://doi.org/10.20944/preprints202310.0177.v1
Chicago/Turabian Style
Chancharoen, W., Potiwat Ngamkajornwiwat and Jirapat Wannakee. 2023 "Printability Properties of Protein Gel Obtained from Mealworm (<em>Tenebrio molitor</em>) in the 3D Food Printing of Deep-Space Food" Preprints. https://doi.org/10.20944/preprints202310.0177.v1
Abstract
Increasing the availability of alternative protein from insects is important to solving food shortages. Not only are insects a rich source of protein, the use of insect ingredi-ents can reduce food waste. Insects are thus a potentially valuable ingredient for food industries and even food eaten on deep-space missions. The three-dimensional produc-tion of food on space missions has gained attention owing to its potential to reduce au-tonomous food production and produce sustainable food for long-duration space mis-sions. This study investigated the printability and rheological properties of a high-protein food system derived from mealworms and guar gum used as a stabilizer to im-prove printability. Stability and rheological properties were analyzed for various print-ing parameters. The results indicate that as the guar gum concentration was increased from 0 to 1.75%, the yield stress of the mealworm paste increased from 39 to 1096 Pa. Increasing the guar gum concentration thus resulted in a mealworm paste that was more viscous, exhibited shear thinning behavior, could support itself and was thus more stable. In summary, introducing guar gum resulted in a mealworm paste with rheological properties more suitable for printing in terms of printability and stability.
Keywords
3D Food printing; Guar gum; Insect protein; Mealworm; Printability; Rheological properties; Space food
Subject
Engineering, Industrial and Manufacturing Engineering
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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