Rheological properties, printability and microstructure of buttermilk‐mashed potatoes incorporated with chlorpheniramine maleate as a material for 3D food printing

Abstract

SummaryThree‐dimensional (3D) food printing is widely investigated in the food sectors, such as customized food designs, personalized nutrition, and simplifying the supply chain. This study aimed to investigate the rheological properties and filament geometry of buttermilk‐mashed potatoes (BMP) to print 3D animal‐shaped foods through a syringe extrusion 3D printing technique using BMP as the printing material. The rheological studies showed that the BMP made with different weight ratios of mashed potato powder to milk‐water‐butter (BMP 1:4, 1:4.5, 1:5, 1:5.5, and 1:6) showed shear thinning properties that were suitable for 3D printing. The addition of liquid component is helpful in decreasing the viscosity of the BMP to flow through nozzles. Furthermore, water holding capacity decreased with an increased liquid ratio. The BMP 1:5 was optimal with high accuracy in all nozzles, and the optimal nozzle was 21G. It represented excellent shape fidelity and geometry. BMP1:5 with nozzle size 21G demonstrated 103.3 ± 1.3% active ingredient content, accurate ingredient content in various sizes of 3D printed objects, and precision in weight. This study suggested that 3D printing based on BMP could produce complex‐shaped food patterns for further development and applications for active ingredient administration in children by a food base.

An engineering approach to the 3D printing of K‐Carrageenan/konjac glucomannan hydrogels

“…A quantitative assessment of printability generally involves the observation of photos of the printed manufact and their quantitative analysis by a suitable software. Generally, printability is evaluated as the ratio between actual filament diameter and the one coming from the computer-aided design, which is equal to the inner diameter of nozzles (Jantrawut et al, 2023). The printability of the selected inks was characterised by printing and subsequent analysis of different (1D, 2D and 3D) geometries.…”

Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety

“…The properties of food materials are important for efficient food printing. In recent times, materials in 3D printing have expanded, with research showing the possibility of using fruits (Markovinovi c et al, 2024), mashed potatoes (Jantrawut et al, 2023), and surumi (Dong et al, 2020). This spectrum of food materials used in food printing now includes unconventional ingredients such as millet and legumes and these underutilized climate-resilient crops are increasingly gaining interest due to their potential to alleviate malnutrition and food insecurity, especially in underdeveloped nations.…”