3D-Printed Cereal Foods

Noort, Martijn; Bommel, Kjeld van; Renzetti, Stefano

doi:10.1094/cfw-62-6-0272

Cited by 32 publications

(26 citation statements)

References 3 publications

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“…3D food printers are modified 3D printers with unique pressurized mechanisms to extrude the raw material, i.e., mix of food ingredients in different forms such as powder, paste, or semi-solid. A variety of products can be made using these 3D food printers, namely customized chocolate, fresh pancakes, cookies, pizzas, and sugar candy [ 2 , 3 ]. The 3DFP has the advantage to develop texturized and palatable food shapes, which provides enjoyment in eating rather than the monotony of consuming pureed food such as mashed carrots, potatoes, and spinach [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies

Varghese

Wolodko

Chen

et al. 2020

Foods

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One of the major advantages of 3D food printing is the customizability in terms of structure, design, and nutritional content. However, printability of the ingredients and the quality of the 3D printed food products are dependent on several product and printing parameters. In this study, nutrient dense cookies were developed with underutilized ingredients including jackfruit seed powder and finger millet powder as base materials using 3D food printing. The hardness, rheological behavior, and microstructure of 3D printed cookies with different products (e.g., water butter ratio) and printing (e.g., fill density and temperature) parameters were analyzed. The 3D printed cookies were developed by extruding at 27 and 30 °C with fill density values of 50%, 70%, 90%, and 100% and water butter ratios of 3:10 and 6:5. The 3D-printed cookie dough exhibited a more elastic behavior with higher storage modulus values than the loss modulus. The hardness of the baked cookies was influenced by printing temperature, fill density, and water butter ratio of 3D printed cookie dough and their interactions. The closed porosity of 3D printed cookies increased while the open porosity decreased with an increase in fill density. The baking times required were longer for 3D-printed cookies with higher fill density values. Overall, this study shows the importance of considering the specific ingredient and printing parameters to develop high quality 3D-printed cookies.

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Section: Introductionmentioning

confidence: 99%

Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies

Varghese

Wolodko

Chen

et al. 2020

Foods

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“…The 3D printing can address the personalizing of nutritional needs and also achieve the texture requirements for elderly people with dysphagia (Lipton, Nigl, Cohen, & Lipson, ). Also, 3DFP is able to offer a texturized and palatable food shape that provides the patient some enjoyment in eating rather than the monotony of consuming only pureed food (Noort et al, ). Thus, 3DFP is considered a powerful technology that is able to tailor food to personal preferences, particularly in shape and texture.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, several research studies about many facets of food printing have been published including the application of additives (Rapisarda et al, 2018) and the influence of this technology on food textural properties (Prakash, Bhandari, Godoi, & Zhang, 2019). 3DFP also provides the opportunities for creativity in the design of structures (Noort, Van Bommel, & Renzetti, 2017). In 3D printing, the most important component of texture variation is in the internal structure which consists of the infill pattern and the infill percentage (IP) (RepRap, 2016).…”

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confidence: 99%

Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

Mantihal

Prakash

Bhandari

2019

Journal of Texture Studies

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This study aimed to assess the preferences and perceptions of texture‐modified three‐dimensional (3D) printed chocolate through three measures: two tasting tests and one survey. In the first test, 30 semitrained panelists ranked their overall preference from among the three samples of chocolate printed in a honeycomb pattern with infill percentages (IPs) of 25, 50, and 100%. The panelists ranked the samples based on appearance and hardness. In the second test, the same panelists nominated one preference between a 3D printed sample (100% IP) and a cast commercial chocolate sample. Friedman test indicated that there was no significant difference in overall preferences for hardness although the panelists significantly preferred the appearance of samples with 25 and 50% over the 100% infill. Furthermore, there was no significant difference in preference between the cast and 100% infill samples. The texture data of the chocolate samples showed that a higher force was required to break the chocolate samples as the IP increased from 25% (20.4 ± 1.1 N) to 100% (54.4 ± 1.5 N). Also, the 3D printed chocolate (printed in 100% IP) was found to be less hard than that of casted chocolate. In the survey of consumer perceptions, a total of 244 participated and assessed the samples for their intricate design and novel technology concept through a questionnaire. While there was a general awareness of 3D printing technology among these participants, many were impressed with the application of 3D printing to chocolate, as this was the first time they had seen this. The results obtained from the sensory tests and consumer survey provided a useful insight into consumers' perception of 3D food printing and the 3D products design. This awareness will be beneficial to promote this technology in the food industry.

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“…Recently, several research studies into many facets of food printing have been published including the application of additives (Rapisarda et al, 2018) and the influence of this technology on food textural properties (Prakash, Bhandari, Godoi, & Zhang, 2019). 3DFP also provides the opportunities for creativity in the design of structures (Noort, Van Bommel, & Renzetti, 2017). In 3D printing, the most important component of texture variation is in the internal structure which consists of the infill pattern and the infill percentage .…”

Section: Introductionmentioning

confidence: 99%

“…The 3D printing can address the personalising of nutritional needs and also achieve the texture requirements for elderly people with dysphagia . Also, 3DFP is able to offer a texturised and palatable food shape which provides the patient some enjoyment in eating rather than the monotony of consuming only pureed food (Noort et al, 2017). Thus, 3DFP is considered a powerful technology that is able to tailor food to personal preferences, particularly in shape and texture.…”

Section: Introductionmentioning

confidence: 99%

3D food printing: assessing the printability of dark chocolate

Mantihal¹

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3D food printing (3DFP) is an emerging novel technology in food fabrication, capable of creating food constructs with a layer-by-layer technique based on the desired design. The flexibility of this new technology offers the freedom to customise any preferred design. Among various type of 3D printing techniques, extrusion method is favourable to print the majority of fresh and edible foods. This method allows fresh foods in a paste, or liquid form to be extruded through the nozzle. Understanding the food material characteristic is the major factor that needs to be considered in choosing substrates for 3DFP. Dark chocolate was used as the main material in this work. It composed of cocoa butter (fat), cocoa solids, sugar, and lecithin. The important constituent in chocolate is cocoa butter (fat) containing the stable β-crystals in the chocolate matrix. These crystal fats help the chocolate to retain its quality such as glossy appearance, smooth texture and will set even after its being partially melted maintaining the β-crystal nuclei during printing. Extrusion method (auger) was applied in this work as the primary method to print the chocolate in powder form. Also, the addition of additive in auger extrusion is required to act as a flow enhancer, minimising the occurrence of slipeffect. Various physical properties, including analysing the effect of food additives, modification of internal structure, sensorial and potential consumers' perception and acceptance of 3D printed chocolates, were evaluated during this research work. At the beginning of this work, several modifications to a commercial 3D printer were required. The modification included developing a new 3D printer bed, water re-circulating system and the attachment of an air blower. A custom stainless steel printer bed (200 mm x 200 mm x 10 mm) was designed with an in-built water recirculation system (flow rate of 6.3 mL/s and maintain the temperature at ~16 ºC). Also, the printer bed was supported by a custom stabiliser printed by 3D filament printer using a plastic filament (Acrylonitrile Butadiene Styrene ABS). Additionally, an air blower was attached to avoid condensation that may occur on the printer bed due to cooling below room temperature. These modifications were done to ensure that the extruded chocolate solidifies efficiently upon extrusion. The optimisation of printing parameters was executed to determine the nozzle height and printing temperature. A series of comprehensive analysis including thermal properties, flow properties and tribological properties of printed chocolate was conducted. The original chocolate and the printed chocolate had a similar thermal melting profile (average melting peak of 32.9 ± 0.3 °C) as analysed by DSC suggesting that the printed chocolate had similar crystal forms. Food grade additives, magnesium stearate (Mg-ST) and native plant sterol (PS) were investigated for their suitability as a flow enhancer to reduce the slip-effect of the powdered chocolate Financial support This research was supported by a 'Skim Latiha...

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3D-Printed Cereal Foods

Cited by 32 publications

References 3 publications

Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies

Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies

Texture‐modified 3D printed dark chocolate: Sensory evaluation and consumer perception study

3D food printing: assessing the printability of dark chocolate

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