Research on printing performance of full potato powder: The relationship between rheological properties, microstructure, and printing performance

Abstract

AbstractThis work evaluated the printing performance of mashed potatoes (MP), principally utilizing full potato powder as a raw material, with the aim of improving the printing quality and efficiency of MP. It investigated how different formulations affected the rheological traits, microstructure, and printing effectiveness of MP. Using a single‐factor controlled variable approach, the molding properties of MP were investigated in terms of the concentrations of full potato powder and the concentrations and ratio of the mixed colloid of carrageenan (CG) and xanthan gum (XG), respectively. Through the experiment, the relationship between the rheological properties, microstructure, and printing performance of MP was established, and its printing characteristics were evaluated in terms of the rheological parameters, microstructural characteristics, and extrusion molding effect of MP. The results showed that: the concentration of full powder significantly influences the printability of MP, and a specific concentration of full powder can make MP have better flow properties; CG–XG could enhance the viscoelasticity and surface quality of MP so that MP had good shear thinning characteristics and thixotropic properties, ensuring that the MP could immediately restore the viscoelasticity to maintain the stability of the structure of the parts after extruding; and the MP can be used to create composite materials. The 3D printing of potatoes was examined in this article based on the material's molding properties, offering a theoretical and technical foundation for the execution of MP high‐efficiency and high‐precision printing and is of significance in advancing the field of food 3D printing technology.Practical applicationsIn this study, the relationship between rheological properties, microstructure, and printing performance was established for the first time, and the structural characteristics of molding equipment were correlated with the properties of printable raw materials. This study also introduces a novel molding process. By incorporating the appropriate hydrophilic gel and potato starch and using full potato flour as the research object, the printable performance of mashed potatoes was enhanced. The molded food preserved the original nutrients and potato flavor to a large extent, which promoted the development of potato staple foods and was of significant importance for the study of the 3D printing capabilities of the paste food.