Double‐nozzle 3D‐printed bean paste buns: Effect of filling ratio and microwave heating time

Abstract

AbstractWith the aggravation of the global aging process, more and more elderly people are facing the problem of dysphagia. The advantages of three‐dimensional (3D) printing in making chewy food are increasingly prominent. In this study, the two‐nozzle 3D printer was used to explore the effects of different proportions of buckwheat flour, printing filling ratio, microwave power, and time on the quality of bean‐paste buns. The results showed that the bean paste filling containing 6% buckwheat flour had the best antioxidant and sensory properties. When the filling ratio was 21.6%, the microwave power was 560 W, and the time was 4 min, the obtained sample was the most satisfactory. Compared with the microwave‐treated and steamed traditional samples, the chewiness of the samples was reduced by 52.43% and 15.14%, respectively, and the final product was easier to chew and swallow.