Effect of Sucrose on the Rheology and 3D Printability of Pregelatinized Rice Flour Paste
Although sucrose plays a crucial role in influencing the rheological and textural properties of sucrose–starch-based blends, its effects on the 3D printability and rheological behavior of α-rice flour paste remain largely unexplored. This study aimed to investigate the impact of varying sucrose conc...
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MDPI AG
2025-03-01
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| author | Dongju Lee Mohammed I. Saleh Youngseung Lee |
| author_facet | Dongju Lee Mohammed I. Saleh Youngseung Lee |
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| description | Although sucrose plays a crucial role in influencing the rheological and textural properties of sucrose–starch-based blends, its effects on the 3D printability and rheological behavior of α-rice flour paste remain largely unexplored. This study aimed to investigate the impact of varying sucrose concentrations (0, 1, 2, 3, and 4% <i>w</i>/<i>w</i>) on the printability and rheological properties of α-rice flour paste. Printability was evaluated using a 3D food printer, while rheological properties were analyzed using a rheometer. All the samples exhibited shear-thinning behavior. As the sucrose concentration increased, both the maximum storage modulus (G′<sub>Max</sub>) and yield stress (τy) decreased significantly, while the printing percentage error and deformation factor increased. A strong negative linear correlation was observed between G′<sub>Max</sub>, τy, and the printing percentage error (R<sup>2</sup> = 0.94, 0.95), whereas the deformation factor exhibited a negative quadratic correlation (R<sup>2</sup> = 0.99, 0.94). These results indicate that a decrease in α-rice flour concentration combined with sucrose addition weakens viscoelastic properties, resulting in lower structural stability and greater deformation. This study confirms the role of α-rice flour in enhancing starch’s physical and functional properties and provides fundamental data for optimizing 3D printing with α-rice flour–sucrose paste. |
| format | Article |
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| institution | DOAJ |
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| spelling | doaj-art-569d9ffff7554f5fa7c7ca38c44ebfec2025-08-20T03:08:56ZengMDPI AGFoods2304-81582025-03-01147110710.3390/foods14071107Effect of Sucrose on the Rheology and 3D Printability of Pregelatinized Rice Flour PasteDongju Lee0Mohammed I. Saleh1Youngseung Lee2Department of Food Science and Nutrition, Dankook University, Cheonan-si 31116, Republic of KoreaDepartment of Nutrition and Food Technology, School of Agriculture, The University of Jordan, Amman 11942, JordanDepartment of Food Science and Nutrition, Dankook University, Cheonan-si 31116, Republic of KoreaAlthough sucrose plays a crucial role in influencing the rheological and textural properties of sucrose–starch-based blends, its effects on the 3D printability and rheological behavior of α-rice flour paste remain largely unexplored. This study aimed to investigate the impact of varying sucrose concentrations (0, 1, 2, 3, and 4% <i>w</i>/<i>w</i>) on the printability and rheological properties of α-rice flour paste. Printability was evaluated using a 3D food printer, while rheological properties were analyzed using a rheometer. All the samples exhibited shear-thinning behavior. As the sucrose concentration increased, both the maximum storage modulus (G′<sub>Max</sub>) and yield stress (τy) decreased significantly, while the printing percentage error and deformation factor increased. A strong negative linear correlation was observed between G′<sub>Max</sub>, τy, and the printing percentage error (R<sup>2</sup> = 0.94, 0.95), whereas the deformation factor exhibited a negative quadratic correlation (R<sup>2</sup> = 0.99, 0.94). These results indicate that a decrease in α-rice flour concentration combined with sucrose addition weakens viscoelastic properties, resulting in lower structural stability and greater deformation. This study confirms the role of α-rice flour in enhancing starch’s physical and functional properties and provides fundamental data for optimizing 3D printing with α-rice flour–sucrose paste.https://www.mdpi.com/2304-8158/14/7/1107sucrosepregelatinized rice3D printing |
| spellingShingle | Dongju Lee Mohammed I. Saleh Youngseung Lee Effect of Sucrose on the Rheology and 3D Printability of Pregelatinized Rice Flour Paste Foods sucrose pregelatinized rice 3D printing |
| title | Effect of Sucrose on the Rheology and 3D Printability of Pregelatinized Rice Flour Paste |
| title_full | Effect of Sucrose on the Rheology and 3D Printability of Pregelatinized Rice Flour Paste |
| title_fullStr | Effect of Sucrose on the Rheology and 3D Printability of Pregelatinized Rice Flour Paste |
| title_full_unstemmed | Effect of Sucrose on the Rheology and 3D Printability of Pregelatinized Rice Flour Paste |
| title_short | Effect of Sucrose on the Rheology and 3D Printability of Pregelatinized Rice Flour Paste |
| title_sort | effect of sucrose on the rheology and 3d printability of pregelatinized rice flour paste |
| topic | sucrose pregelatinized rice 3D printing |
| url | https://www.mdpi.com/2304-8158/14/7/1107 |
| work_keys_str_mv | AT dongjulee effectofsucroseontherheologyand3dprintabilityofpregelatinizedriceflourpaste AT mohammedisaleh effectofsucroseontherheologyand3dprintabilityofpregelatinizedriceflourpaste AT youngseunglee effectofsucroseontherheologyand3dprintabilityofpregelatinizedriceflourpaste |