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3D-printed rice cake for dysphagia diet: Effect of rice flour/κ-carrageenan/curdlan complex gel on structure, swallowability, and storage

Rice cakes are a traditional rice-based dessert consumed in Asian countries. They are an excellent source of carbohydrates and can be used as a staple food. However, they have a hard and gummy texture. This study aims to create dysphagia-friendly rice cakes by adding κ-carrageenan (KC) and curdlan (...

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Uloženo v:
Hlavní autoři: Jiyoon Kim, Jung Soo Kim, Kwang-Deog Moon
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2025-06-01
Edice:Future Foods
Témata:
Personalized food
3D food printing
Dysphagia diet
Rice cake
Rice flour
κ-carrageenan
On-line přístup:http://www.sciencedirect.com/science/article/pii/S2666833524002405
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