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

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

doi:10.1111/jtxs.12709

Cited by 14 publications

(6 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The obtained phase angles indicate the elastic nature of food ink which capable of building self‐supporting geometry as stated by Gholamipour‐Shirazi et al (2019). Similar findings were also observed by Prithviraj et al (2022) (8.34–16.1) and Thangalakshmi et al (2021) (9.23° and 17.10°). The 3D printer parameters have an impact on printability as well, thus relying just on these values might be deceptive.…”

Section: Resultssupporting

confidence: 90%

Prediction of viscoelastic properties of peanut‐based 3D printable food ink

Kadival,

Mitra,

Kaushal

et al. 2023

Journal of Texture Studies

View full text Add to dashboard Cite

Viscoelastic properties of 3D printable peanut‐based food ink were investigated using frequency sweep and relaxation test. The incorporation of xanthan gum (XG) improved the shear thinning behavior (n value ranging from 0.139 to 0.261) and lowered the η*, G′, and G′′ values, thus making food ink 3D printable. The addition of XG also caused a downward shift in the relaxation curve. This study evaluates the possibility of an artificial neural network (ANN) approach as a substitute for the Maxwell three‐element and Peleg model for predicting the viscoelastic behavior of food ink. The results revealed that all three models accurately predicted the decay forces. The inclusion of XG decreased the hardness and enhanced the cohesiveness, so enabling the 3D printing of food ink. The hardness was highly positively correlated with Maxwell model parameters Fe, F1, F2, F3, and Peleg constant k2 (0.57) and negatively correlated with k1 (−0.76).

show abstract

Section: Resultssupporting

confidence: 90%

Prediction of viscoelastic properties of peanut‐based 3D printable food ink

Kadival,

Mitra,

Kaushal

et al. 2023

Journal of Texture Studies

View full text Add to dashboard Cite

show abstract

“…Hydrocolloids like xanthan gum (XG), guar gum (GG), agar gum (AG), carboxymethyl cellulose (CMC), and alginate have been added to improve the paste rheological properties of rice flour to achieve better printability [ 1 , 13 ]. Also, polyphenols like catechin and procyanidin [ 12 ], stearic acid, egg yolks and whites, jaggery, and sugar [ 9 , 14 , 15 , 16 ] have been tested. Alginate-based hydrogels are popular for 3D printing due to their excellent printability and biocompatibility, relatively low cost, and low toxicity.…”

Section: Introductionmentioning

confidence: 99%

Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on “Cochayuyo” Durvillaea antarctica Seaweed Flour

Lemus-Mondaca,

Puente-Díaz,

Vásquez-Montaño

et al. 2024

Foods

View full text Add to dashboard Cite

This research assessed the feasibility of adding Cochayuyo seaweed flour (at 30, 50, and 70% levels) to rice flour-based paste to improve its 3D printing quality. The paste’s rheological properties, printing quality, texture profile, thermal properties, and color of 3D-printed foods were explored. Results showed that pastes with Cochayuyo addition exhibited shear-thinning behavior, and viscosity increased with increased Cochayuyo concentration. Viscoelastic properties and a Texture Profile Analysis (TPA) revealed that Cochayuyo improved mechanical strength and made the paste easier to flow, improving printed food’s extrudability, fidelity, and shape retention, which was better observed in RC50 and RC70 printed at 15 mm s−1. A differential scanning calorimetry (DSC) analysis showed a partial substitution of rice flour for Cochayuyo flour in the formulation. This increased the onset and melting peak temperatures and reduced the enthalpy of fusion. CIE color parameters a*, b*, and L* showed that Cochayuyo addition increased the color to yellow and red; however, lightness was considerably reduced. Therefore, Cochayuyo flour could have the potential to be used for the manufacture improvement of 3D-printed food with better rheological, mechanical, thermal, printing quality, and nutritional properties, making possible the exploitation of the native Cochayuyo seaweed, which is highly available in Chile.

show abstract

“…The importance of rheology in bioink formulation was pointed out for legume proteins application (Chakraborty et al, 2022). Thixotropic (Mirazimi et al, 2022; Prithviraj et al, 2022) or shear‐ thinning behavior (Cheng et al, 2023; Outrequin et al, 2023) is necessary to facilitate ink flow through the printing die.…”

Section: Introductionmentioning

confidence: 99%

Rheology of liquid foods under shear flow conditions: Recently used models

Martínez‐Padilla

2023

Journal of Texture Studies

View full text Add to dashboard Cite

Proper modeling of flow or viscosity curves as a function of shear rate is a useful tool in any engineering activity. The rheology of foods depends on the composition, processing to which they have been subjected and the state of dispersion in which they are found. Liquid foods are complex biosystems, that show non‐Newtonian behavior under flow conditions. This review presents models used in recent decades to describe the experimental rheological behavior of various liquid foods, ranging from Newtonian fluids to the most complex. Some non‐Newtonian parameters such as those of the Ostwald‐de Waele, Bingham, Herschel–Bulkley, Casson, Cross, and Carreau models are summarized. Examples of thixotropic behavior described by the Weltman and Abu‐Jdayil models are also presented. In each model, explanations based on the composition and dispersion state of the food are made. This is useful in innovative processing technologies and for scientists new to the field of food rheology. An attempt is made to exemplify and group the expected behavior for most fluid foods, including some for a dysphagia diet, depending on their composition or the dispersed system formed, which will be useful for professionals who wish to compare reported rheological parameters with those obtained experimentally.

show abstract

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

Cited by 14 publications

References 47 publications

Prediction of viscoelastic properties of peanut‐based 3D printable food ink

Prediction of viscoelastic properties of peanut‐based 3D printable food ink

Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on “Cochayuyo” Durvillaea antarctica Seaweed Flour

Rheology of liquid foods under shear flow conditions: Recently used models

Contact Info

Product

Resources

About