Characterization of rice flour and pastes with different sweeteners for extrusion-based 3D food printing

V Prithviraj; S Thangalakshmi; Vinkel Kumar Arora; Zhenbin Liu

doi:10.1111/jtxs.12709

Characterization of rice flour and pastes with different sweeteners for extrusion-based 3D food printing

J Texture Stud. 2022 Oct;53(6):895-907. doi: 10.1111/jtxs.12709. Epub 2022 Jul 1.

Authors

V Prithviraj¹, S Thangalakshmi¹, Vinkel Kumar Arora¹, Zhenbin Liu²

Affiliations

¹ Department of Food Engineering, National Institute of Food Technology Entrepreneurship & Management, Kundli, India.
² School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, Shaanxi, China.

PMID: 35736231
DOI: 10.1111/jtxs.12709

Abstract

This work aims at investigating the impact of commonly used sweeteners-sugar and jaggery on 3D printability of rice flour (RF) paste. The physicochemical characteristics of rice flour suitable for 3D food printing have been investigated. Three mixes, rice flour with water (M₁ : RF-50.86%, water-49.14%), rice flour with sugar and water (M₂ : RF-36.75%, sugar-14.10%, water-49.14%) and rice flour with jaggery and water (M₃ : RF-36.75%, jaggery-14.10%, water-49.14%) were compared on 3D printability based on visual inspection and properties supporting 3D printability and shape retention. The effect of the three mixes was characterized on color, rheological, thixotropic, and handling properties. Out of the three mixes, M₃ is found to have the best printability characteristics with shear thinning behavior, yield stress of 157 Pa, flow stress of 121 Pa, and extrusion force of 6.62 kg.

Keywords: 3D food printing; rheological characteristics; traditional sweeteners.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Flour*
Sugars
Sweetening Agents*
Water

Substances

Sweetening Agents
Sugars
Water