Development of lentil flour-enriched chocolate matrices for 3D printing: Impact on bioactivity, rheology, and texture

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882460" target="_blank" >RIV/62157124:16270/25:43882460 - isvavai.cz</a>

Alternative codes found

RIV/00216224:14310/25:00140520

Result on the web

<a href="https://link.springer.com/article/10.1007/s11947-025-03747-3" target="_blank" >https://link.springer.com/article/10.1007/s11947-025-03747-3</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s11947-025-03747-3" target="_blank" >10.1007/s11947-025-03747-3</a>

Result language

angličtina

Original language name

Development of lentil flour-enriched chocolate matrices for 3D printing: Impact on bioactivity, rheology, and texture

Original language 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 &lt; 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 delta values, and hardness, indicating optimal structural and textural qualities for 3D printing.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food and Bioprocess Technology

ISSN

1935-5130

e-ISSN

1935-5149

Volume of the periodical

18

Issue of the periodical within the volume

5

Country of publishing house

US - UNITED STATES

Number of pages

15

Pages from-to

4843-4857

UT code for WoS article

001399963400001

EID of the result in the Scopus database

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