The authors conducted a study in that regard by comparing 3D-printed and hand-made rice and wheat-based formulations 6. 6 highlighted that limited studies had investigated the impacts of 3D food printing per se (independently from printing variables) on the structural properties of the derived printed products. Its technical flexibility approach enables complex modulation of resultant structures with unique and better geometry than the available traditional products prepared by manual molding 6. In this processing technique, edible products are printed by the stepwise addition of food materials in layers to replicate a computer-aided design 5. The most widely reported 3D food printing technique is the use of extrusion mechanisms 2, 4. Three-dimensional (3D) printing is one of the fourth industrial revolution techniques that can expand and reinvent foods with improved structure, appealing characteristics and facilitate personalized nutrition 1, 2, 3. Such attributes can enhance the acceptability of printed foods and reinvent locally prepared meals as trendy, sustainable, and functional foods.

The 3D-printed composite biscuits may be recommended based on their unique structural characteristics. The 60% CS and 40% QM printed snack showed improved lightness and yellowness, increased average cell elongation, and less hardness. The 80% CS and 20% QM printed biscuit had a low redness and BI, increased cell volume, average cell area, and total concavity. The composite biscuit formulations had a proportional share of CS and QM characteristics. The in-barrel shearing effect on dough biopolymers, automated printing of replicated dough strands in layers, and expansion during baking might have caused the biscuits’ structural differences. Compared with the traditional biscuits, the 3D-printed biscuits showed considerable distinction in terms of consistent structural design and color intensities. The processed flours and composite/multigrain flours comprising cowpea sourdough (CS) and quinoa malt (QM) were used to prepare the snacks, and their structural characteristics were determined. This study examined the color profile, browning index (BI), and structural properties of 3D-printed and traditional biscuits from whole-grain (WG) sourdough and germinated flours. Presentation of foods is essential to promote the acceptance of diversified and novel products.

Calibre mac 3.24