3D Printing of Steak-like Foods Based on Textured Soybean Protein

• Published in: Foods Vol. 10; no. 9; p. 2011
• Main Authors: Chen, Yangyang, Zhang, Min, Bhandari, Bhesh
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 26.08.2021; MDPI
• Subjects: 3-D printers; 3D printing; Alginic acid; Amorphophallus; Animal protein; animal proteins; breasts; Carboxymethyl cellulose; Carboxymethylcellulose; Cellulose; chewiness; Chickens; Environmental impact; Experiments; Food; Food science; Food sources; Guar gum; hardness; hydrocolloids; Hydrogels; Hydroxyethyl celluloses; Malnutrition; Meat industry; NMR; Nuclear magnetic resonance; Nutrition; Plant-based foods; Population; Poultry; Printing; Product development; Proteins; Raw materials; Research methodology; Rheology; Sodium; Sodium alginate; Sodium carboxymethyl cellulose; soy protein; Soybeans; steak-like foods; Substrates; Sustainable development; Texture; textured soybean protein; Three dimensional printing; Viscoelasticity; Xanthan; Xanthan gum; United States > US; China
• DOI: 10.3390/foods10092011
• ISSN: 2304-8158

Due to the lack of a sufficient amount of animal protein and the pursuit of health and reduced environmental impact, the global demand for plant protein is increasing. This study endeavors to using textured soybean protein (TSP) or drawing soy protein (DSP) as raw materials to produce steak-like foods through 3D printing technology. The textural difference between fried 3D printed samples and fried commercial chicken breast (control) was studied. The results show that different ink substrates (TSP and DSP) and hydrocolloids (xanthan gum, konjac gum, sodium alginate, guar gum, sodium carboxymethyl cellulose, and hydroxyethyl cellulose) were the keys to successful printing. The ink composed of TSP and xanthan gum had the best printing characteristics and sample integrity after frying. It was found that different infilling patterns and infill rates had a significant effect on the texture properties of the fried samples. When the triangle infilling pattern was used at an infill rate of 60%, the product had had the closest hardness (2585.13 ± 262.55), chewiness (1227.18 ± 133.00), and gumminess (1548.09 ± 157.82) to the control sample. This work proved the feasibility of using 3D printing based on plant protein to produce steak-like food with texture properties similar to chicken breast.