Design and characterization of liver/lentil hybrid cookies for people with anaemia

¹ UR370 QuaPA, INRAE (Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement), Saint-Genès-Champanelle, France
² ADIV (Association pour le Développement de l’Institut de la Viande), Clermont-Ferrand, France
³ Synchrotron SOLEIL, Gif sur Yvette, France

Abstract

A hybrid cookie composed of pork and chicken liver, and red lentils was designed using a commercial 3D-food printer. After baking, the 3D-printed hybrid food was packed under two different modified atmospheres (MAP): O₂-MAP and N₂-MAP and stored at 4° C for 3 weeks. Physicochemical properties, including pH, water content, a_w, textural properties, lipid oxidation, heme and non-heme iron contents were measured after 0, 5, 7, 14 and 21 days of storage. During the first week of storage, hybrid food stored under O₂-MAP showed an increase in hardness and a decrease in heme iron content. However, the total iron content close to 13 mg/100 g after 21 days of storage was not affected by the packaging method. To go further in the investigations, the iron was characterized. Synchrotron X-ray analysis highlighted changes in iron distribution and iron forms as well as interactions between animal and plant parts as function of storage conditions.