3D Printing of Shiitake Mushroom Incorporated with Gums as Dysphagia Diet

• Published in: Foods Vol. 10; no. 9; p. 2189
• Main Authors: Liu, Zhenbin, Bhandari, Bhesh, Guo, Chaofan, Zheng, Wenqi, Cao, Shangqiao, Lu, Hongyu, Mo, Haizhen, Li, Hongbo
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 15.09.2021; MDPI
• Subjects: 3-D printers; 3D printing; Aging; Bioactive compounds; Carrageenan; Design; Diet; Dysphagia; elderly; Feasibility studies; Food; Food science; Geriatrics; gum arabic; Gums; hardness; hydrogen bonding; Hydrogen bonds; IDDSI; Inks; Mechanical properties; Mushrooms; NMR; Nuclear magnetic resonance; Nutrition research; Older people; Printing; Rheology; shiitake mushroom; Standardization; strength (mechanics); texture; Three dimensional printing; viscosity; Xanthan; Xanthan gum; China

With the speeding tendency of aging society, the population experienced dysphagia is increasing quickly. Desirable dysphagic diets should be safe, visually appealing and nutritious. 3D printing allows for creation of personalized nutritious foods with regular-like appearance. Shiitake mushroom, rich...