Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, 613005, Tamil Nadu, India.
J Sci Food Agric. 2024 Jul;104(9):5588-5602. doi: 10.1002/jsfa.13389. Epub 2024 Feb 29.
Three-dimensional (3D) food printing is a promising method for developing nutritious snack foods with complex and customized structures. In this study, to develop a pearl millet-based snack formulation, the printability of pearl millet flour (PMF) was assessed, without and with the addition of banana pulp (BP), a natural taste and flavor enhancer, at five different levels (PMF:BP of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100).
The water activity significantly decreased with increases in the proportion of BP; higher water activity was exhibited at 100:0 (0.99). The BP proportion influences all the color values (redness: 2-11; yellowness: 17-31.87; total color difference: 2-17). All formulations exhibited shear-thinning behavior (n = 0.02-0.49) and higher hardness (0.2-0.4 N), but not all were printable. A significant decrease in adhesiveness (-0.2 to -0.03 N s) and higher storage modulus (2000-6000 Pa) occurred with an increased proportion of BP. Findings from detailed rheological behavior assessment (static, dynamic and three-interval thixotropy tests) better correlated with trends observed during 3D extrusion printing. The highest yield stress was attained (80 Pa) in the 100:0 formulation. From the thixotropy test, more deformation (>80%) and recovery (>100%) were attained by three of the formulations (100:0, 80:20, 60:40). Overall, the best constructs were obtained (based on the visual sensory characteristics) for the 60:40 formulation printed at 600 mm min printing speed and 240 rpm extrusion motor speed through a 1.22 mm nozzle.
The findings of this work will provide valuable insights into the development of novel millet-based 3D printed foods. © 2024 Society of Chemical Industry.
三维（3D）食品打印是开发具有复杂和定制结构的营养小吃的有前途的方法。在这项研究中，为了开发珍珠 millet-based 小吃配方，评估了珍珠 millet 粉（PMF）的可打印性，没有添加和添加香蕉果肉（BP），一种天然的味道和风味增强剂，在五个不同水平（PMF：BP 的 100:0、80:20、60:40、40:60、20:80 和 0:100）。
水分活度随 BP 比例的增加而显著降低；更高的水分活度在 100:0（0.99）时表现出来。BP 比例影响所有颜色值（红色：2-11；黄色：17-31.87；总色差：2-17）。所有配方均表现出剪切稀化行为（n=0.02-0.49）和更高的硬度（0.2-0.4 N），但并非所有配方都可打印。随着 BP 比例的增加，粘性显著降低（-0.2 至-0.03 N s），储能模量增加（2000-6000 Pa）。通过详细的流变行为评估（静态、动态和三区间触变试验）获得的结果与在 3D 挤压打印过程中观察到的趋势更好地相关。在 100:0 配方中获得最高屈服应力（80 Pa）。从触变试验中，三种配方（100:0、80:20、60:40）的变形（>80%）和恢复（>100%）更多。总体而言，以视觉感官特征为基础，在 600 毫米/分钟的打印速度和 240 转/分钟的挤出电机速度下打印的 60:40 配方获得了最佳结构，通过 1.22 毫米喷嘴。
这项工作的结果将为开发新型 millet-based 3D 打印食品提供有价值的见解。
