Debojit Baidya Choudhury, Sonam Kumari, Manuj Kumar Hazarika

3D printed sweets made with peanut chenna and milk: A new frontier in food technology

  • General Chemical Engineering
  • Food Science

AbstractThe recent development of three‐dimensional (3D) food printing technology is having an important impact on the food processing sector. This cutting‐edge method permits the manufacturing of foods with outstanding customization in terms of both look and nutritional profile. Several methods have been applied to demonstrate how 3D printing can be adopted in the food processing sector. These methods include selective laser sintering, hot‐melt extrusion, and inkjet printing. In contrast, high‐temperature techniques are not appropriate for constructing 3D representations of nutrients that are sensitive to changes in temperature. Cold extrusion is an effective alternative approach for 3D printing; however, its successful implementation requires the inclusion of rheology substitutes and the careful standardization of different elements involved in the process. In order to overcome this constraint, we utilized the technique of direct ink writing for 3D printing of the product by cold‐extrusion. This was achieved by using a combination for the different material formulations. This research provides confirmation on the feasibility of using 3D printing technology to print peanut based chenna, with the incorporation of skim milk (SM) powder, while maintaining a minimal material formulation. The flow properties of printing material compositions can be accurately explained with the R2 > 0.996 Power‐law and Herschel–Bulkley model. The flow behavior index, denoted as n, (n < 1), suggesting that the fluid exhibits shear thinning properties. The value of the loss modulus (G″) for material formulation was significantly lower than that of the storage modulus (G′). It was found that the storage modulus and the viscous modulus both emerged higher with increasing angular frequency. The formulation of the material, with its higher storage modulus indicating better durability, enables printing of a broad spectrum of food items. The primary objective of this study was to investigate the enhancement of printability in food compositions through the utilization of peanut‐based chenna. In order to achieve consistent and accurate results at different ratios (1:1, 2:1, and 3:1, w/w), a comprehensive evaluation was conducted on several printing parameters. These parameters included printing formulations, height of the nozzle, diameter, or size of nozzle, printing rate of speed, extrusion motor speed, and rate of extrusion. The extrusion printing parameters were adjusted to achieve optimal printing conditions for a 2:1 composition of SM powder and peanut‐based chenna. These parameters included the height of nozzle (0.314 mm), size of nozzle (0.4 mm), printing speed (30 mm/s), extrusion rate (5.21 mm3/s), extrusion motor speed (240 rpm), and extruder pressure (5 bar).Practical applicationsThe emergence of food printing is a game‐changer for the culinary world. 3D food printing has expanded the creative options available to chefs, bakers, and entrepreneurs in the food industry by making it possible to print unique and complex designs directly onto edible substrates. In this research, we looked into the material compositions, time standardization, extrusion rate, printing speed, and rheological properties of a food formulations. The present research uses a 3D food printer to explore the unexplored possibilities of a combination of peanut‐based chenna and SM for the purpose of product development.

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