Impact of poly-γ-glutamic acid addition and pH changes on the 3D-food printability of cookie dough

• Published in: Food science and biotechnology Vol. 34; no. 10; pp. 2189 - 2195
• Main Authors: Jeong, Ha Eun, Lee, Chang Joo, Min, Sea C.
• Format: Journal Article
• Language: English
• Published: Korea (South) Springer Nature B.V 01.06.2025; 한국식품과학회
• Subjects: Biotechnology; cookies; Dough; Extrudability; Food science; Glutamic acid; Hardness; Loss modulus; modulus of elasticity; Parameter modification; pH effects; Physical properties; poly-γ-Glutamic acid; Rheological properties; Shear modulus; Storage modulus; Subtilisin; Three dimensional printing; Yield stress; 식품과학; Printability; Fused deposition modeling; Cookie dough; 3D printing

This study aimed to investigate the effects of poly-ɤ-glutamic acid (PGA) addition and pH adjustment on the rheological properties of cookie dough for 3D printing. Adding 1-2% PGA to the dough increased the storage modulus (G'), loss modulus (G''), shear modulus, tan δ, yield stress (...