Abstract
In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and cookie physical properties with dough rheology and dietary fiber content depending on the flour (oat, rye, rice, and carob flour) and fat type (olive oil or butter). The flour choice influenced all cookie quality parameters: baking loss, color, line height and width, and dietary fiber content. Results indicated that lower baking loss and better printing quality were obtained for cookie dough containing olive oil, which had higher viscosity and consistency coefficient compared with dough containing butter. Cookies with olive oil in which part of the oat flour was replaced with rye and carob flour were printed with high accuracy (≥98%), close to the ideal 3D shape. Overall, this study demonstrates the importance of selecting fat and particularly flour, as well as the extrusion rate on the quality and repeatability of 3D-printed cookies.
Highlights
Influence of Flour and Fat Type on Recently, extrusion-based 3D printing methods became commonly used in the food sector, where a mixture or melted material is continuously pushed from a nozzle by pressure and deposited on printer platform to obtain the desired 3D shape [1]
The flow behavior index was less than one for all mixtures and the apparent viscosity decreased with the increased shear rate. This indicated that the cookie dough shows pseudoplastic, i.e., shear-thinning behavior
It is noticeable that mixtures with olive oil (1A, 2A, and 3A) had a substantially higher viscosity and consistency coefficient than those with butter
Summary
Influence of Flour and Fat Type on Recently, extrusion-based 3D printing methods became commonly used in the food sector, where a mixture or melted material is continuously pushed from a nozzle by pressure and deposited on printer platform to obtain the desired 3D shape [1]. Wheat dough is almost an ideal material for 3D printing [4], but there are many challenges for researchers dealing with 3D printing of cereal foods, like how to obtain the maximum yield of selected homogeneous mixture that has a good 3D printability and the ability to create a stable structure after printing. A material for extrusion-based printing should display shear thinning behavior which is an indicator that the material can be extruded through the nozzle [5]. Physical properties such as relatively higher extrudability, gel strength, elasticity and relatively lower ductility have positive influence on the 3D shape of dough [6]
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