Abstract

3D food printing has attracted considerable attention as promising technique to manufacture foods customization in shape, color, texture and even nutrition. In this study, the effect of material formulation (water content and rice types including waxy rice, japonica rice, and indica rice) on the quality of 3D-printed rice-based foods was investigated. Results showed that rheological properties of rice doughs were obviously influenced by its formulation and qualitatively but not quantitatively correlated with its printability ever further. The 3D-printed waxy rice product with flour-to-water ratio of 100:90 (3DWRD-3) exhibited best shape, highest precision, and most compact microstructure, followed by indica rice product (3DIRD-2) and japonica rice product (3DJRD-4) with flour-to-water ratio of 100:85 and 100:95, respectively. To further study the compatibility of 3D printing with conventional food processing technologies, 3D-printed products were steamed. The study revealed that 3DWRD-3 has swollen during steaming due to the highest amylopectin content of waxy rice and further showed the worst shape stability and highest in vitro starch digestibility. But opposite phenomenon arose in steamed 3DIRD-2 and steamed 3DJRD-4, indicating that indica and japonica rice could be promising materials for 3D printing.

Graphical Abstract

中文翻译：

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米粉作为有前途的食品原料在基于挤压的3D打印中的适用性

摘要

3D食品打印作为一种有前途的技术，已经可以引起人们的广泛关注，因为它可以按照形状，颜色，质地甚至营养来定制食品。在这项研究中，研究了材料配方（水分和糯米，粳米和in米等大米类型）对3D打印大米食品质量的影响。结果表明，米粉的流变学性质受其配方的影响明显，并且与其可印刷性之间在质量上没有定量相关。面粉与水的比例为100：90的3D打印糯米产品（3DWRD-3）表现出最佳的形状，最高的精度和最紧凑的微观结构，其次是in米产品（3DIRD-2）和粳米产品（ 3DJRD-4），面粉与水的比例分别为100：85和100：95。为了进一步研究3D打印与传统食品加工技术的兼容性，我们对3D打印产品进行了蒸煮。研究表明，由于糯米支链淀粉含量最高，因此在蒸煮过程中3DWRD-3会溶胀，并且进一步显示出最差的形状稳定性和最高的体外淀粉消化率。但是在蒸制的3DIRD-2和蒸制的3DJRD-4中出现了相反的现象，表明indicating米和粳稻可能是3D打印的有前途的材料。