Development of lentil flour-enriched chocolate matrices for 3D printing: Impact on bioactivity, rheology, and texture
Identifikátory výsledku
Kód výsledku v 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>
Nalezeny alternativní kódy
RIV/00216224:14310/25:00140520
Výsledek na webu
<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>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Development of lentil flour-enriched chocolate matrices for 3D printing: Impact on bioactivity, rheology, and texture
Popis výsledku v původním jazyce
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 delta values, and hardness, indicating optimal structural and textural qualities for 3D printing.
Název v anglickém jazyce
Development of lentil flour-enriched chocolate matrices for 3D printing: Impact on bioactivity, rheology, and texture
Popis výsledku anglicky
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 delta values, and hardness, indicating optimal structural and textural qualities for 3D printing.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2025
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Food and Bioprocess Technology
ISSN
1935-5130
e-ISSN
1935-5149
Svazek periodika
18
Číslo periodika v rámci svazku
5
Stát vydavatele periodika
US - Spojené státy americké
Počet stran výsledku
15
Strana od-do
4843-4857
Kód UT WoS článku
001399963400001
EID výsledku v databázi Scopus
—