Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing 3D printing of snacks according to starch type

Gyu Han Jo, Woo Su Lim, Hyun Woo Kim, Hyun Jin Park

Research output: Contribution to journalArticlepeer-review

Abstract

The effect of the types of starch matrix and post-processing conditions on the physical properties of three-dimensional (3D) printed functional snacks were studied. Three types of starch (waxy corn, tapioca and potato) solutions were used at three concentration (7, 10 and 13%) by dissolving in deionized water, while red ginseng powder was fixed at 20% w/w. The use of different types of starch greatly influenced the rheological properties and printability. The highest shear modulus (range of 4.23–9.46 kPa) was measured using high amylose potato starch (PS). The best dimensional stability and printing resolution were obtained with 10% PS. The mechanical properties of the final products after freeze-drying as a post-processing technique were independent of the rheological properties and printability of the red ginseng paste. The hardness of the ginseng snacks showed a relative hardness between pastries (hardness of 20.1 N) and dark chocolate (hardness of 546 N). The results suggested that lyophilization-based post-processing may be a promising tool for modification of the food texture with 3D printing.

Original languageEnglish
Article number101094
JournalFood Bioscience
Volume42
DOIs
Publication statusPublished - 2021 Aug

Keywords

  • 3D food printing
  • Freeze-dried snack
  • Panax ginseng Meyer
  • Printability
  • Starch

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

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