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Exploring puffed rice as a novel Ink for 3D food printing: Rheological characterization and printability analysis
Park, Bo-Ram No, Junhee Oh, Hyeonbin Park, Chan-Soon You, Kwan-Mo Chewaka, Legesse S.
Park, Bo-Ram
No, Junhee
Oh, Hyeonbin
Park, Chan-Soon
You, Kwan-Mo
Chewaka, Legesse S.
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Publication Date
2024-09-07
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Abstract
This study introduces a novel approach by using puffed rice (PR) as a sustainable and innovative ink for 3D food printing. Due to gelatinization and dextrinization, PR saw notable water absorption and solubility gains, with a modest viscosity uptick from 39.2 to 49.9 RVU, sharply contrasting Native rice (NR)'s jump from 128.9 to 167.8 RVU, emphasizing PR's minimal retrogradation. Gelatinized rice (GR) demonstrates similar stability in viscosity changes as PR, yet it requires more water and extended processing times for gelatinization. Conversely, PR's puffing process, which eliminates the need for water, offers quicker preparation and notable environmental benefits. Rheological analysis at 25% PR concentration reveals an optimal balance of viscosity (η, 897.4 Pa s), yield stress (τy, 2471.3 Pa), and flow stress (τf, 1509.2 Pa), demonstrating superior viscoelastic properties that facilitate enhanced printability and shape fidelity. Texture Profile Analysis outcomes reveals that PR significantly enhances key textural properties including hardness, adhesiveness, and springiness at this specific concentration. These findings highlight PR's potential as an eco-friendly and efficient ink choice for 3D-printed food products, providing enhanced performance and sustainability compared to GR and NR.
Citation
Park, B.-R., No, J., Oh, H., Park, C.-S., You, K.-M., & Chewaka, L. S. (2025). Exploring puffed rice as a novel ink for 3D food printing: Rheological characterization and printability analysis. Journal of Food Engineering, 387, article-number 112313. https://doi.org/10.1016/j.jfoodeng.2024.112313
Publisher
Elsevier
Journal
Journal of Food Engineering
Research Unit
DOI
10.1016/j.jfoodeng.2024.112313
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Article
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0260-8774
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Research Program for Agricultural Science & Technology Development (Project No. PJ01728201); National Institute of Agricultural Science, Rural Development Administration, Republic of Korea.