Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom

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

doi:10.1016/j.jfoodeng.2020.110116

Cited by 126 publications

(94 citation statements)

References 45 publications

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“…The textural properties more commonly studied are hardness, cohesiveness, springiness, adhesiveness, chewiness, and gumminess [ 9 , 20 , 50 , 51 ]. Hardness is the force necessary to cause a certain level of deformation and the capacity of the food product to retain its shape.…”

Section: Food Texturementioning

confidence: 99%

“…Many of the published articles on 3D food printing focus on the search for potential food materials and the optimization of their printing parameters [ 9 , 52 , 68 , 69 , 70 ].…”

Section: 3d Food Printingmentioning

confidence: 99%

“…Various material sources have been applied for 3D Printing, with the most used being chocolate, potatoes, and dough [ 6 , 7 , 65 , 76 , 84 , 85 ]. As alternative material sources, mushrooms, insect flours, and algae have been introduced [ 9 , 58 , 86 , 87 , 88 ].…”

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

“…This technology has attracted a lot of attention for its versatility and potential application in various production sectors, such as aerospace, electronics, architecture, and medicine [ 8 , 9 , 10 ]. In the food production sector, this technology has the potential to be used to create personalized food products, enabling the creation of food products with specific design characteristics, flavors and colors, geometric structures, textures, and nutritional profiles [ 2 , 5 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Food Texture Design by 3D Printing: A Review

Pereira

Barroso

Gil

2021

Foods

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An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.

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Section: Food Texturementioning

confidence: 99%

“…Many of the published articles on 3D food printing focus on the search for potential food materials and the optimization of their printing parameters [ 9 , 52 , 68 , 69 , 70 ].…”

Section: 3d Food Printingmentioning

confidence: 99%

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Food Texture Design by 3D Printing: A Review

Pereira

Barroso

Gil

2021

Foods

View full text Add to dashboard Cite

show abstract

“…So far, a wide range of foods have been 3D printed using the extrusion-based technology and evaluated based on shape stability after printing. This includes surimi gel [ 4 ], vegemite [ 5 ], lemon juice gel [ 6 ], pavlova [ 7 ], smoothie paste [ 8 ], mushrooms [ 9 ], mashed potato, marzipan and bean paste [ 10 ], different fiber-rich materials [ 11 ], and pectin-based gels [ 12 ]. A number of studies have also focused on 3D printing of dairy-based foods inks, such as pastes made from milk and whey protein ingredients [ 2 , 11 , 13 , 14 ] and processed cheeses [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

Sager

Munk

Hansen

et al. 2020

Foods

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This study investigated the extrusion-based 3D printability of heat-induced whey protein gels as protein rich food inks. In particular, the effects of ionic strength by the addition of NaCl (0–250 mM), protein content (10%, 15%, 20%), fat content (0%, 10%), and partial substitution of whey protein isolate (WPI) with microparticulated whey protein (MWP) or micellar casein isolate (MCI) on printability were assessed. Texture analysis, specifically Young’s modulus, rheological measurements including yield stress, and creep–recovery behavior were used to characterize the gels. Modifications of the formulation in terms of ionic strength, increased protein content, and the formation of emulsion gels were insufficient to maintain a continuous extrusion process or shape stability after printing. However, the substitution of WPI with MWP created more viscoeleastic gels with improved printability and shape retention of the 3D cube structure after deposition. The partial replacement of WPI with MCI led to phase separation and 3D-printed cubes that collapsed after deposition. A narrow range of rheological material properties make WPI and MWP emulsion gels promising food inks for extrusion-based 3D printing.

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Applications of Food 3D Printing Technology

2022

3D Printing of Foods

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Development of fiber-enriched 3D printed snacks from alternative foods: A study on button mushroom

Cited by 126 publications

References 45 publications

Food Texture Design by 3D Printing: A Review

Food Texture Design by 3D Printing: A Review

Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

Applications of Food 3D Printing Technology

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