Abstract
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.
Highlights
Foods 2020, 9, 907; doi:10.3390/foods9070907 www.mdpi.com/journal/foodsFoods 2020, 9, 907 texture variation in printed foods is the internal structure, which is dependent on the fill pattern and the fill density during printing
This study focused on understanding the influence of printing temperature, fill density, and the water butter ratio on the textural, rheological, and microscopic structure of the cookies
Higher porosity values instructure cookiesand were observed when the fillofdensity values were propertiesclosed of 3D-printed cookie dough microstructure and hardness baked 3Dcookies were determined
Summary
Foods 2020, 9, 907 texture variation in printed foods is the internal structure, which is dependent on the fill pattern and the fill density during printing. Depending on the selection of fill pattern and the fill density, unique internal microstructure within the printed food can be developed. Printability is dependent on the physicochemical properties of the ingredients, and the process parameters such as nozzle moving speed, nozzle height, nozzle diameter, extrusion rate, layer height, and printing temperature [5]. The printing parameters such as infill pattern and fill density affect the stability of customized 3D-printed foods. The authors highlighted the effects of sucrose, butter, and milk level on the extrudability and 3D-printability of the cookie dough and concluded that the formulation with low sugar level yielded structurally stable cookies after baking
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