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Investigation on rice flour and jaggery paste as food material for extrusion‐based 3D printing
Author(s) -
Thangalakshmi S.,
Arora Vinkel Kumar,
Kaur Barjinder Pal,
Malakar Santanu
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15375
Subject(s) - jaggery , rheology , extrusion , steaming , rice flour , food science , materials science , mathematics , sugar , composite material , chemistry , raw material , organic chemistry
A novel 3D printable food construct, comprising of rice flour (RF), jaggery (J), and water (W) are being investigated for an extrusion‐based 3D food printer. The effect of the constituents on the rheological properties, textural properties, and printability of 20 different combinations were investigated and two combinations of R 3 and R 5 were found to be best printable based on their shape retention after printing. To determine the best combination between R 3 and R 5 steaming was done as post‐processing and R 5 was found to have better dimensional accuracy than R 3. Also, R 5 required lesser extrusion force compared to R 3. The rheological and textural parameters of the best combination R 5 (RF: 85.95 g, J: 33.04 g, W: 114.93 g) are hardness: 254.41 g, adhesiveness: −527.05 g‐sec, firmness: 3,835.66 g, G ′: 9,066.67 Pa, G ″: 1,708.33 Pa, phase angle: 10.68°, G *: 9,226.2 Pa, flow stress (FS): 138.07 Pa, yield stress: 8.06 Pa. Mathematical model for G ′, G ″, and FS with R 2 .91, .83, and .99, respectively, are proposed. Practical applications The developed construct can be used as a healthy 3D printing construct by new startups as 3D printing is gaining importance day by day. The complete rheological and texture properties of the best printable construct are studied in detail which helps in characterizing the sample and mathematical models are proposed for G ′, G ″, and flow stress. This work proposes the use of jaggery as a healthy alternative to sugar as many commercial 3D printed objects are based on sugar. Since most of the printing has been reported with some sort of additives, this work proves the possibility of using traditional food materials without additives for printing.