Printability of Nixtamalized Corn Dough during Screw-Based Three-Dimensional Food Printing

• Published in: Foods Vol. 13; no. 2; p. 293
• Main Authors: Rodríguez-Herrera, Verónica Valeria, Umeda, Takumi, Kozu, Hiroyuki, Sasaki, Tomoko, Kobayashi, Isao
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01-01-2024
• Subjects: 3D printing; Chemical properties; Cooking; Corn; corn-based dough; Cornflour; Dimensional analysis; Dough; Drinking water; Extrudability; extrusion-based 3D food printing; Flour; Food; Food products; Food research; Mechanical properties; Methods; Modulus of elasticity; Nixtamalization; printability; Rheological properties; Rheology; shape retention; Software; Strain; Three dimensional printing; Vegetables; Viscosity; Yield stress; Japan; Mexico; extrudability; corn-based dough; extrusion-based 3D food printing; rheological properties; texture; printability; shape retention
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13020293

This study aimed to analyze the printability of corn-based dough during screw-based three-dimensional (3D) food printing (3DFP) by relating its rheological and mechanical properties to its screw-based 3DFP performance, with the objective of providing insights into the utilization of corn-based dough to produce 3D-printed foods. Screw-based 3DFP was performed using seven corn-based doughs with different nixtamalized corn flour (NCF) and water contents. Afterward, their rheological and mechanical properties were analyzed and associated with their screw-based 3DFP performance. The results showed that stable printability was obtained within a specific range of NCF content in the dough (30-32.5 wt%). Below this range, the 3D-printed foods flattened, while above it, the extrudability of the dough was affected. The printability of the dough was influenced by different rheological and mechanical properties, depending on the stage of the screw-based 3DFP process. During the extrusion stage, the loss tangent at nozzle strain, yield stress, apparent viscosity, and adhesiveness mainly affected the extrudability of the dough. In contrast, the loss tangent at minimum strain, elastic modulus, Young's modulus, and hardness influenced the self-supporting stage. Therefore, it is important to find a balance between all of these properties, where stable extrudability and self-supporting of the 3D structure are achieved.