Applicability of Rice Doughs as Promising Food Materials in Extrusion-Based 3D Printing

Liu, Yuntao; Tang, Tingting; Duan, Songqi; Qin, Zhizhi; Zhao, Hui; Wang, Meiyan; Cheng, Li; Zhang, Zhiqing; Liu, Aiping; Han, Guang; Wu, Ding‐Tao; Chen, Hong; Shen, Lihua; Wu, Wenjing; Dong, Yong

doi:10.1007/s11947-020-02415-y

Cited by 68 publications

(62 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Many of the published articles on 3D food printing focus on the search for potential food materials and the optimization of their printing parameters [ 9 , 52 , 68 , 69 , 70 ].…”

Section: 3d Food Printingmentioning

confidence: 99%

Food Texture Design by 3D Printing: A Review

Pereira

Barroso

Gil

2021

Foods

106

View full text Add to dashboard Cite

An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.

show abstract

“…Many of the published articles on 3D food printing focus on the search for potential food materials and the optimization of their printing parameters [ 9 , 52 , 68 , 69 , 70 ].…”

Section: 3d Food Printingmentioning

confidence: 99%

Food Texture Design by 3D Printing: A Review

Pereira

Barroso

Gil

2021

Foods

106

View full text Add to dashboard Cite

show abstract

“…Similarly to the conventional food extrusion process (W ojtowicz and Mo scicki 2014; Sobowale et al 2018), 3DFP can either be a hot extrusion (HE) process in which case; resultant products require no further post-processing or cold extrusion (CE) in which 3D printed foods (3DPF) usually requires a cooking step such as baking, frying, drying, or steaming (Anukiruthika, Moses, and Anandharamakrishnan 2019;Feng et al 2020;). The latter is applied, especially when printing is done at extrusion temperatures 50 C, the printing temperature range at which printing behavior or cooking effect (such as dehydration) on some foods may be less significantly affected (Liu, Tang, Duan, Qin, Zhao, et al 2020;Paolillo et al 2021).…”

Section: Overview Of 3dfp Processmentioning

confidence: 99%

“…However, this does not suggest printing other materials without a binding mechanism is impossible, as briefly highlighted and demonstrated in available studies (Table 1). Examples of such food formulas are high fiber containing protein composite flour paste, rice dough, and insectenriched wheat dough (Severini, Azzollini, et al 2018;Krishnaraj et al 2019;Liu, Tang, Duan, Qin, Zhao, et al 2020).…”

Section: Choice Of Printable Substratementioning

confidence: 99%

“…The printability of those products was significantly attributed to the synergistic interaction between macromolecules, wherein (a) re-distribution of starch components might have contributed to the shear-thinning characteristic of the printable substrates (b) the degree of moisture-starch cross-linking polymerization could have led to a sufficient fluidity and formability of the inks relatively to a balance between their elastic solid-like, and viscous behaviors (c) moderate level of fat could function as a lubricant during printing or the solid form could chemically interact with starch polymers, and (d) complex interactions between different proteins may produce softer ink with printable rheological properties. For instance, during the printing of rice inks containing higher amylose fractions, defects such as broken lines of extrusion and fragile filament were observed (Liu, Tang, Duan, Qin, Zhao, et al 2020). In contrast, high amylopectin rice ink with moderate apparent viscosity overcame the printability issues (Liu, Tang, Duan, Qin, Zhao, et al 2020).…”

Section: Choice Of Printable Substratementioning

confidence: 99%

“…For instance, during the printing of rice inks containing higher amylose fractions, defects such as broken lines of extrusion and fragile filament were observed (Liu, Tang, Duan, Qin, Zhao, et al 2020). In contrast, high amylopectin rice ink with moderate apparent viscosity overcame the printability issues (Liu, Tang, Duan, Qin, Zhao, et al 2020). Overflow of 20% enriched insect dough printing deposition influenced mismatches to the virtual model dimension, as evidence by the decreased height and increased diameter and weight of printed snacks (Severini, Azzollini, et al 2018).…”

Section: Choice Of Printable Substratementioning

confidence: 99%

See 2 more Smart Citations

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Kewuyemi

Kesa

Adebo

2021

Critical Reviews in Food Science and Nutrition

View full text Add to dashboard Cite

One of the recent, innovative, and digital food revolutions gradually gaining acceptance is threedimensional food printing (3DFP), an additive technique used to develop products, with the possibility of obtaining foods with complex geometries. Recent interest in this technology has opened the possibilities of complementing existing processes with 3DFP for better value addition. Fermentation and malting are age-long traditional food processes known to improve food value, functionality, and beneficial health constituents. Several studies have demonstrated the applicability of 3D printing to manufacture varieties of food constructs, especially cereal-based, from root and tubers, fruit and vegetables as well as milk and milk products, with potential for much more value-added products. This review discusses the extrusion-based 3D printing of foods and the major factors affecting the process development of successful edible 3D structures. Though some novel food products have emanated from 3DFP, considering the beneficial effects of traditional food processes, particularly fermentation and malting in food, concerted efforts should also be directed toward developing 3D products using substrates from these conventional techniques. Such experimental findings will significantly promote the availability of minimally processed, affordable, and convenient meals customized in complex geometric structures with enhanced functional and nutritional values.

show abstract

Printability and Techniques

2022

3D Printing of Foods

View full text Add to dashboard Cite

Applicability of Rice Doughs as Promising Food Materials in Extrusion-Based 3D Printing

Cited by 68 publications

References 36 publications

Food Texture Design by 3D Printing: A Review

Food Texture Design by 3D Printing: A Review

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

Printability and Techniques

Contact Info

Product

Resources

About