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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 439 - 439 (1page)
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This study was conducted to examine the textural properties of a meat analogue consisting of cricket powders (0∼9%) made using a 3D food printer. Steady flow and dynamic viscosity of the meat analogue paste was measured by a rheometer. TPA of the samples printed was performed using Texture Analyzer, while sensory characteristics of the samples printed and cooked were profiled with eight trained panelists. The apparent viscosity of the control (0% cricket) was the highest, while it tended to decrease as the amount of crickets increased. The control showed high values in both ... 전체 초록 보기
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