Pradhan Abhishek, Saha Debapam, Tripathy Punyadarshini Punam
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India.
J Sci Food Agric. 2025 Mar 15;105(4):2578-2593. doi: 10.1002/jsfa.14031. Epub 2024 Nov 28.
The advancement of three-dimensional (3D) food printing technology is significantly influencing the food processing industry. The present study utilized extrusion 3D printing to create a gluten-free dough composed of little millet flour (LMF), amaranth seed flour (ASF) and curry leaf flour (CLF). The primary objective was to elucidate the effects of various extrusion-based 3D printing conditions, including extruder nozzle diameter (ND), extrusion rate (ER), print speed (PS) and layer height (LH) on the printability parameters of the dough.
In this study, three formulations of composite dough were prepared (i.e., S1, S2 and S3) by varying LMF, ASF and CLF compositions; among which S1 composite (LMF:ASF:CLF::30:60:10 w/w) was found to have comparable viscoelastic properties with the wheat dough. Central composite design (CCD) was selected with 30 experimental runs and 3D dough samples were printed using S1 composite by varying ND, ER, PS and LH. Principal component analysis of the printed samples accounted for 82.75% of variability and classified the samples into three confidence ellipses. From the results of the CCD model, four solution parameters in terms of ND:ER:PS:LH::mm: pulse μL:mm s:%, namely, P (1.8:115:8:70), P (1.6:115:7.8:65), P (2:100:7.8:55) and P (2:105:6.2:75), with high desirability value (> 0.85) were selected for sample 3D printing and post-baking analysis. The P sample was found to have least print deformations, highest print fidelity (85.66%), and lowest hardness (55.95 N) and fracturability (39.66 N) values, and hence was selected as optimized product.
The present study provides parametric solutions for efficient 3D printing of gluten-free composite dough, aligning with the increasing dietary preferences and demand of novel functional customized foods. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
三维（3D）食品打印技术的进步正在对食品加工业产生重大影响。本研究利用挤出式3D打印技术制作了一种由小黍米粉（LMF）、苋菜籽粉（ASF）和咖喱叶粉（CLF）组成的无麸质面团。主要目的是阐明各种基于挤出的3D打印条件，包括挤出机喷嘴直径（ND）、挤出速率（ER）、打印速度（PS）和层高（LH）对面团可打印性参数的影响。
在本研究中，通过改变LMF、ASF和CLF的组成制备了三种复合面团配方（即S1、S2和S3）；其中发现S1复合材料（LMF:ASF:CLF::30:60:10 w/w）具有与小麦面团相当的粘弹性。选择中心复合设计（CCD）进行30次实验运行，并通过改变ND、ER、PS和LH，使用S1复合材料打印3D面团样品。对打印样品的主成分分析解释了82.75%的变异性，并将样品分为三个置信椭圆。根据CCD模型的结果，选择了四个溶液参数，即ND:ER:PS:LH::mm:脉冲μL:mm s:%，分别为P（1.8:115:8:70）、P（1.6:115:7.8:65）、P（2:100:7.8:55）和P（2:105:6.2:75），其可取性值较高（>0.85），用于样品3D打印和烘焙后分析。发现P样品的打印变形最小，打印保真度最高（85.66%），硬度（55.9五N）和易碎性（39.66 N）值最低，因此被选为优化产品。
本研究为无麸质复合面团的高效3D打印提供了参数解决方案，符合日益增长的饮食偏好以及对新型功能性定制食品的需求。©2024作者。《食品与农业科学杂志》由约翰·威利父子有限公司代表化学工业协会出版。
