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3D Extrusion Printing and Post-Processing of Fibre-Rich Snack from Indigenous Composite Flour

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Abstract

This study focused on developing nutritious 3D-printed snacks from composite flour prepared from barnyard millet, green gram, fried gram, and ajwain seeds. The work evaluated extrusion printability of the high-fibre, high-protein composite flour. Optimised process parameters that gave best resolution and stability are nozzle diameter of 0.84 mm, nozzle height of 0.63 mm, printing speed of 2400 mm/min, extruder motor speed of 300 rpm, and movement speed of X/Y and Z axis of 6000 mm/min and 1000 mm/min, respectively. 3D-printed objects were post-processed by deep frying, hot-air drying followed by deep frying and microwave drying. With proximate analysis of the post-processed 3D-printed foods, we conclude that microwave drying could better retain nutrients, while ensuring minimal changes in colour and textural properties, as compared with other post-processing methods. All post-processed samples were acceptable in terms of sensory attributes; the developed snack has the potential to be commercialised. This work explains the successful development of nutritious 3D-printed snacks from diverse plant sources, importantly, with emphasis on the development of high-fibre foods with good consumer acceptance.

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Authors and Affiliations

  1. Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Govt. of India, Thanjavur, Tamil Nadu, India

    Prithvika Krishnaraj, T. Anukiruthika, Pintu Choudhary, J. A. Moses & C. Anandharamakrishnan

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  1. Prithvika Krishnaraj
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  2. T. Anukiruthika
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  3. Pintu Choudhary
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  4. J. A. Moses
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  5. C. Anandharamakrishnan
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Correspondence to C. Anandharamakrishnan.

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Krishnaraj, P., Anukiruthika, T., Choudhary, P. et al. 3D Extrusion Printing and Post-Processing of Fibre-Rich Snack from Indigenous Composite Flour. Food Bioprocess Technol 12, 1776–1786 (2019). https://doi.org/10.1007/s11947-019-02336-5

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