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3D printing is an emerging technology finding numerous applications in the development of novel foods to meet personalized and special dietary needs. Using 3D printing, foods with modified texture and consistency can be conveniently prepared. In this work, an indigenous rice-black gram batter was fortified with pearl millet flour and 3D printed in the in-house developed extrusion-based food printer CARKThe addition of millet flour resulted in accelerated fermentation. At 20% w/w level, better printability with higher precision and layer definition was obtained at 800 mm/min of printing speed, 360 rpm extrusion motor speed, and 1.22 mm nozzle diameter with an extrusion rate of 15.57 mmThe results of the study provide insights into the scope of printing fermented foods through the food-to-food fortification approach and textural modification of foods using 3D printing by varying the infill levels. This article is protected by copyright. All rights reserved. |
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