Development of Lentil Flour-Enriched Chocolate Matrices for 3D Printing: Impact on Bioactivity, Rheology, and Texture
| Authors | |
|---|---|
| Year of publication | 2025 |
| Type | Article in Periodical |
| Magazine / Source | Food and Bioprocess Technology |
| MU Faculty or unit | |
| Citation | |
| web | https://link.springer.com/article/10.1007/s11947-025-03747-3 |
| Doi | http://dx.doi.org/10.1007/s11947-025-03747-3 |
| Keywords | 3D food printing; Chocolate matrix; Bioactivity; In vitro digestion; Pseudoplastic behaviour; Shear viscosity |
| Description | The aim of the research was to evaluate the effects of incorporating lentil flour (0.5, 1.0, 2.0, and 3.0%) into a chocolate matrix for 3D printing, focusing on its antioxidant, rheological, and textural properties. Lentil flour, a rich source of polyphenols, vitamins, and flavonoids, was integrated to enhance the nutritional profile of the chocolate. Although the addition of lentil flour did not significantly (p?<?0.05) increase total polyphenol (TPC) or flavonoid content (TFC), some samples showed improvements in antioxidant capacity (DPPH, ABTS, FRAP, CUPRAC). After in vitro digestion, most samples exhibited higher TPC values and antioxidant capacities, though TFC levels decreased. Printed objects with lentil flour displayed greater height and area, with all matrices showing viscous and pseudoplastic behavior. The 2% lentil flour sample exhibited the highest shear viscosity, Tan? values, and hardness, indicating optimal structural and textural qualities for 3D printing. |
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