Abstracts Book - IMRC 2018

Carrier mixes allowed the probiotic’s incorporation. Rheology tests showed a
constant flow (37Pa) and good viscosity (3.6± Pa at 40°C). According with these
results, Bioprinter was able to print correctly those mixes.
Texturometer analysis, resulted in: Chocolate without probiotic≈16.640N, with
probiotic≈2.286N. Frosting without prebiotic≈138.5N, with prebiotic≈96.43N. As
were expected, frosting need minimal force to chew it (≈90-100N). Chocolate
showed a drastically change, that means chocolate with probiotics is easier to
chew.
3D-bioprinter was able to print food, providing a different way to create a
personalized microorganisms carrier. 3D food printing provided a different
option for microorganisms carriers, that encapsulated probiotics correctly, for
their use at intestinal health.
Acknowledgment:
The authors thank to students: Rolando, Alejandro, Oscar and Jonathan for their
efforts and knowledge.
This work was supported by CIATEJ (Centro de Investigación y Asistencia en
Tecnología y Diseño, Guadalajara, Jalisco), CONACYT (PEI project) and InterLatin
company, providing us with technology.
Keywords: 3D food printing, probiotic, intestinal heatlh
Presenting authors email: schavez@ciatej.mx