3D printing of egg yolk and white with rice flour blends

Anukiruthika, T.; Moses, J.A.; Anandharamakrishnan, C.

doi:10.1016/j.jfoodeng.2019.109691

Cited by 133 publications

(84 citation statements)

References 54 publications

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“…food printing applications (Anukiruthika, Moses, & Anandharamakrishnan, 2020). In, addition, Calderón-Chiu et al (2019) evaluated a combined drying process involving osmotic dehydration and RWD for beet slices.…”

Section: Dmentioning

confidence: 99%

Conductive hydro drying of beetroot (Beta vulgaris L) pulp: Insights for natural food colorant applications

Preethi

Deotale

Moses

et al. 2020

J Food Process Engineering

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Natural food colorants are often unstable and undergo rapid degradation reactions. These are significant at higher temperatures, as in the case of drying of food powders. In this research, conductive hydro drying (CHD), a variant of the refractance window drying technology was used to prepare flakes from beetroot pulp. Three different temperatures (40, 50, and 60 C) were used and the results were compared against tray dried counterparts. Significant differences in moisture content, water activity, color, powder characteristics, reconstitution behavior, total phenolic content, antioxidant property, and betalain content (both betaxanthin and betacyanin) were observed between the drying methods. With significantly lower drying time, CHD can be conveniently used for commercial applications requiring the drying of natural pigment-rich foods. Practical applications • CHD is an effective alternative method for drying of natural colorant rich foods • "Non-thermal" drying approach showed significant retention of betalains, phenolics, and antioxidant activity as compared with tray drying • CHD is commercially viable and can be conveniently scaled up • This novel drying approach shows significant savings in cost, energy, and time 1 | INTRODUCTION Beetroot (Beta vulgaris L) belongs to the Chenopodiaceae family, now categorized under the Amaranthaceous family. They have been used in culinary, medicinal applications particularly owing to their pigment compositions which have good industrial significance (Patel, Sharma, Joshi, Chaudhari, & Dave, 2017). Nowadays, beetroot juice is also considered as a low-calorie diet; in randomized clinical trials, the beneficial effects of beetroot juice supplementation on hypertension, hypercholesterolemia, type 2 diabetes, and pulmonary diseases have been observed (Bahadoran, Mirmiran, Kabir, Azizi, & Ghasemi, 2017). Several commercial beetroot-based snack items are known to be rich in protein, dietary fiber, and fatty acids (Hamid & Mohamed Nour, 2018). Importantly, beetroots are a good source of phenolics and betalains, making it rich in antioxidants that exhibit anti-tumor, anti-atherosclerotic, and anticancer effects. Further, beetroot powders are rich in the red pigment betalain and are as natural colorants in dry mixes, sweets, jam, and jellies (Obón, Castellar, Alacid, & Fernández-López, 2009). However, these pigments can be sensitive to various environmental or technological process conditions, explaining increasing research interests on developing processes and technologies that can prevent pigment degradation (Janiszewska, 2014). Drying is one of the most widely used techniques to preserve fruits and vegetables. Dehydrated beetroot slices and dried beetroot powders are available in the market; at a commercial-scale, beetroot powder is generally produced by solar drying, oven-drying, tray drying (TD), freeze-drying, or drum drying (Gokhale & Lele, 2011). Various process conditions can have significant implications on the quality of the dried product and in this case, particularly th...

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Section: Dmentioning

confidence: 99%

Conductive hydro drying of beetroot (Beta vulgaris L) pulp: Insights for natural food colorant applications

Preethi

Deotale

Moses

et al. 2020

J Food Process Engineering

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“…3D food printing is a digitalized technique where, the 3D structure is constructed in a layer by layer deposition manner by a robotic process (Anukiruthika et al, 2020; Yang et al, 2019). The different layers of food materials, adhere together either by chemical bonding or phase transitions to form a complex geometry.…”

Section: Introductionmentioning

confidence: 99%

“…The recommended dietary allowance is pushing toward newer food products, to fulfill the nutritional requirements of an individual. So, researchers are focused on creating technology that allows us to culinary boundaries with digital capabilities to the enhancement of productivity and hygiene for designing esthetically appealing 3D food products with desirable nutritional content (Anukiruthika et al, 2020). Therefore, the 3D structure of food materials can be made with the incorporation of different additives as per the requirement of nutritional value for the consumer using this automated technology (Dankar et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Formulation of protein‐enriched 3D printable food matrix and evaluation of textural, rheological characteristics, and printing stability

Hussain

Arora

Malakar

2021

J. Food Process. Preserv.

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Protein‐enriched 3D printing material was formulated by incorporating pea protein isolate (10%) with refined flour as a composite to investigate its suitability for an extrusion‐based 3D food printer. The experiment was conducted at compositions viz., composite flour (30–40 g), butter (25–35 g), and water (10–20 g) to identify the best formulation. Central Composite Rotational Design (CCRD) was used to investigate the effect on textural, rheological characteristics, and printable stability of the food matrices. Rheological properties of dough comprising of flow stress, storage modulus (G′), and loss modulus (G″) are used for multiple regression analysis. The best formulated 3D food matrix was selected based on the better printable stability and found to be 30, 30, and 15 g of composite flour, butter, and water, respectively. The hardness, adhesiveness, flow stress, G′, and G″ of the best formulated 3D food matrix were found to be 235.73 N, −944.73 N, 416.55, 23,350, and 6,920 Pa, respectively. Practical applications The work reported in the paper will serve as a potential source for the development of a protein‐rich 3D printable food matrix. This is a step forward in the direction of customized nutrition requirements and digital gastronomy. It might be used for the bakery industry, looking for value addition, fortification, and making nutrition‐rich cookie, with complex 3D structure. The paper will assist in the selection of the additives which will help in shape retention, good printability, desired textural, and rheological properties. The work reported is based on the extrusion‐based 3D food printer which is nowadays used in restaurants, bakeries, and food outlets, so this will be useful for them.

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“…Delta type 3D food printer CARK -Controlled Additive-manufacturing Robotic Kit 2020 [136] Rice flour (1:1 and 1:2 w/w) plays the role of a filler agent and, therefore, has a significant effect on the improvement of stability and strength of printed materials with egg yolk and egg white.…”

mentioning

confidence: 99%

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Gholamipour‐Shirazi

Kamlow

Norton

et al. 2020

Foods

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Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide an indulgence or entertaining experience, personalized food product, or specific nutritional needs. This paper reviews the additive manufacturing methods and materials in detail as well as their advantages and disadvantages. After a full discussion of 3D food printing, the reports on edible printed materials are briefly presented and discussed. In the end, the current and future outlook of additive manufacturing in the food industry is shown.

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3D printing of egg yolk and white with rice flour blends

Cited by 133 publications

References 54 publications

Conductive hydro drying of beetroot (Beta vulgaris L) pulp: Insights for natural food colorant applications

Conductive hydro drying of beetroot (Beta vulgaris L) pulp: Insights for natural food colorant applications

Formulation of protein‐enriched 3D printable food matrix and evaluation of textural, rheological characteristics, and printing stability

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

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