Printability of Nixtamalized Corn Dough during Screw-Based Three-Dimensional Food Printing
Author:
Rodríguez-Herrera Verónica Valeria12ORCID, Umeda Takumi1ORCID, Kozu Hiroyuki1, Sasaki Tomoko1, Kobayashi Isao13
Affiliation:
1. Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba 305-8642, Japan 2. Graduate School of Science and Technology, University of Tsukuba, Tsukuba 305-8577, Japan 3. School of Integrative and Global Majors (SIGMA), University of Tsukuba, Tsukuba 305-8577, Japan
Abstract
This study aimed to analyze the printability of corn-based dough during screw-based three-dimensional (3D) food printing (3DFP) by relating its rheological and mechanical properties to its screw-based 3DFP performance, with the objective of providing insights into the utilization of corn-based dough to produce 3D-printed foods. Screw-based 3DFP was performed using seven corn-based doughs with different nixtamalized corn flour (NCF) and water contents. Afterward, their rheological and mechanical properties were analyzed and associated with their screw-based 3DFP performance. The results showed that stable printability was obtained within a specific range of NCF content in the dough (30–32.5 wt%). Below this range, the 3D-printed foods flattened, while above it, the extrudability of the dough was affected. The printability of the dough was influenced by different rheological and mechanical properties, depending on the stage of the screw-based 3DFP process. During the extrusion stage, the loss tangent at nozzle strain, yield stress, apparent viscosity, and adhesiveness mainly affected the extrudability of the dough. In contrast, the loss tangent at minimum strain, elastic modulus, Young’s modulus, and hardness influenced the self-supporting stage. Therefore, it is important to find a balance between all of these properties, where stable extrudability and self-supporting of the 3D structure are achieved.
Funder
Bio-oriented Technology Research Advancement Institution Government of Japan, Ministry of Education, Culture, Sports, Science and Technology
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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