Dimensional Accuracy of 3D Printable Food Construct

Abstract

3D food printing is gaining significance as a novel processing technique in the field of food technology. Rice flour, jaggery and water are combined in 20 different proportions (R1 to R20) and the printability of the combination is studied in 1D, 2D and 3D using an extrusion-based 3D food printer. The dimensional accuracy was determined by comparing the length, width and height of the printed sample with target geometry. The sample having better dimensional accuracy in 1D and 2D printing did not retain shape in 3D structure. The sample R5 performed well in 3D printing in terms of height achieved while printing a 3D structure. The composition of the constituents for best 3D printability are rice flour 85.95 g, jaggery 33.04 g and water 114.93 g.