Assessing Mechanical and Rheological Properties of Potato Puree: Effect of Different Ingredient Combinations and Cooking Methods on the Feasibility of 3D Printing

Abstract

The effects of agar, alginate, butter, olive oil, and carrots on the mechanical and rheological properties of potato puree prepared by two different cooking methods (microwave heating (MP) and boiling (BP)) were investigated and interpreted in terms of starch microstructural changes. Microscopic observations revealed more aggregated and densely concentrated starch granules in MP samples. This consequently led to a significant increase (p < 0.05) in mechanical and rheological properties up to five times more than BP samples. All samples exhibited shear thinning non-Newtonian behavior. Butter proved its ability to maintain stiff network formation with starch molecules forming lipid-starch complexes characterized by high retention properties and increased stability due to high thixotropic and yield stress values. The pseudo-plasticity combined with high self-supporting ability (high yield stress and mechanical values) comprised by MP samples allows them to better behave during advanced technological processes such as extrusion 3D food printing.

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

“…Use of modifying agents and pretreatment techniques It is germane to note that the inclusion of modifying agents and pretreatment techniques may alter the morphological state and presence of participating constituents in prepared food ink. Such intra-/inter-molecular interactions could influence rheological properties' changes and cause potential variations in material printability (Dankar et al 2020). Dankar et al (2020) examined the effect of microwave heating (700 W for 6 min) and boiling (at 98 ± C for 20 min) of potato and then the inclusion of varying additives on the rheological and mechanical properties of prepared food inks.…”

“…Such intra-/inter-molecular interactions could influence rheological properties' changes and cause potential variations in material printability (Dankar et al 2020). Dankar et al (2020) examined the effect of microwave heating (700 W for 6 min) and boiling (at 98 ± C for 20 min) of potato and then the inclusion of varying additives on the rheological and mechanical properties of prepared food inks. Compared with boiled samples, microwave heated potato purees showed more aggregated and densely concentrated starch granules that supported up to five times a significant increase in the thixotropic areas (stronger internal stability), viscosity, yield stress (internal elasticity), cohesiveness, consistency, and firmness.…”

“…Compared with boiled samples, microwave heated potato purees showed more aggregated and densely concentrated starch granules that supported up to five times a significant increase in the thixotropic areas (stronger internal stability), viscosity, yield stress (internal elasticity), cohesiveness, consistency, and firmness. The inclusion of 1% butter to microwaved sample enhanced lipid-starch complexes' formation, which influenced creamy surface texture and best printability in terms of continuous smooth extrusion and higher selfsupportability (Dankar et al 2020). Xu, Zhang, et al (2020) studied the impact of heat treatment conditions (temperature and time) on egg yolk printing characteristics with no additives.…”

“…The choice of printed food post-processing techniques could depend on a suitable cooking mode, which elicits unique gustatory and other sensory features with good acceptability. For instance, microwave heating may find better cooking applications to drive out moisture and retain compactness and dimension of printed structures compared to boiling (Dankar et al 2020). The generally adopted postprocessing treatments include baking, frying, drying, and steaming (Table 1), with varying effects reported on the printed food product.…”

Fabrication of Porous Spherical Beads from Corn Starch by Using a 3D Food Printing System

“…Thus far, 3D food printing has been employed to create 3D geometric shapes of basic food formulations such as potato puree, chocolate, meat paste, cheese, and dough [ 12 , 13 ]. Compared to conventional food production methods, 3D food printing as a bottom-up technique is more flexible, less expensive, and minimizes waste production.…”