Investigation on rice flour and jaggery paste as food material for extrusion‐based 3D printing

Abstract

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 R3 and R5 were found to be best printable based on their shape retention after printing. To determine the best combination between R3 and R5 steaming was done as post‐processing and R5 was found to have better dimensional accuracy than R3. Also, R5 required lesser extrusion force compared to R3. The rheological and textural parameters of the best combination R5 (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 R2 .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.

Effect of Steaming as Postprocessing Method on Rice Flour and Jaggery 3D Printed Construct

“…e raw materials used in this study were rice flour, jaggery, and water. e paste used in the experiments was produced by the method enumerated by angalakshmi et al [9]. Rice grains were cleaned, washed, sun-dried, milled, and sieved through a 250-micron sieve.…”

“…In such cases, some additives are usually added to improve the printability of rice flour [5,7,8]. In this study, rice flour has been mixed with jaggery and water, which led to an improvement in the viscoelastic properties of the paste, making it suitable for 3D printing [9]. Jaggery can be used as a healthy alternative to sugar in 3D food printing [10].…”

“…Sweet pidikolukattai is one of the South Indian sweet dishes which use rice flour and jaggery to form a paste while its characteristic shape is given manually in a traditional way [14]. Significant efforts have been made in 3D printing of this product by the current research group by optimizing the paste combination [9] and printer parameters, previously. e optimized combination of the ingredients for 3D printing and optimized printer parameters have been used in this study.…”

Impact of drying methods on the physicochemical properties and nutritional composition of defatted black soldier fly ( Hermetia illucens ) pre‐pupae flour

“…The defatted BSFP flour can be used as replacement of existing flours for supplementation of protein and micronutrients. Recently there is a trend in utilization of novel flours as a functional ingredient in food products such as noodles, spaghetti, cookies, and extruded products (Öztürk & Turhan, 2020; Rungsardthong et al., 2021; Thangalakshmi et al., 2021). However, limited studies reported on the physicochemical and nutritional properties of BSFP flour.…”

“…Therefore, the present research is planned to investigate the effect on the physicochemical properties, nutritional composition, structural integrity, and thermal stability of BSFP defatted flour during freeze‐ and sun‐drying. The study explore the impact of drying on BSFP flour, which depicts the feasibility in producing extruded foods, RTE, 3D‐printed foods with advantage of low‐fat flour substitute (Rungsardthong et al., 2021; Schweinberger et al., 2020; Senapati et al., 2017; Thangalakshmi et al., 2021).…”