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

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): O 2 -MAP and N 2 -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 O 2 -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.