Application of 3D printing technology in the development of future foods derived from edible fungi: From the perspective of creating dysphagia diets based on multidimensional quality differences of various shiitake mushrooms.

内容摘要

3D printing can create visually appealing, personalized and nutritious foods, making it an ideal pathway for the development of dysphagia-friendly diets. Shiitake mushroom, characterized by its high protein and low fat, is particularly suitable for consumption by the elderly and can be used as a raw material for the development of 3D-printed dysphagia diet. However, there are significant quality differences between varieties, especially in nutrition, rheology and texture profile analysis, which decides deficiency of its development in the background of 3D printing. Therefore, this study tried to optimize printing ink based on varietal quality differences of five shiitake mushroom. Through investigating the nutritional quality differences among five shiitake mushroom varieties and the feasibility of 3D printing in different solid-liquid ratio(22%, 26%, 30%), it was found that the protein of Qingke212 was the most ideal among these five varieties. In addition, results also revealed all varieties performed well in ratio of 26%, particularly Qingke212 exhibited excellent in rheology and texture profile analysis and could be classified as Level 5-minced and moist dysphagia diets within IDDSI framework. This work provides valuable insights that advance the development of 3D-printed diets for individuals with dysphagia.