National Institute of Agricultural Sciences, Republic of Korea
Disclosure(s):
Hyun Wook Jang: No relevant financial relationship(s) with ineligible companies to disclose.
Objectives: In this study, we used 3D food printing technology to determine the influence of the macronutrient composition of rice on printability in order to manufacture food ink based on rice, which is an excellent source of carbohydrates, in order to provide customized food optimized for individual nutritional status and preferences.
Methods: Appropriate food inks need to have a smooth output from the printer nozzle and maintain their shape after printing, which depends on the rheological characteristics of the food ink. And this rheological property is affected by the macronutrients of food, mainly carbohydrates and proteins. Therefore, we analyzed the characteristics of rice varieties and food ink characteristics to investigate the correlation between macronutrients and print compatibility.
Results: As a result of analyzing the amylose content and protein content of 21 rice varieties, amylose was found to be 12.34 to 16.82% and protein was 5.30 to 7.51%. Here, amylose and protein were listed on the vertical and horizontal axes, respectively, and 8 varieties were selected to confirm the group type and compare according to content. And as a result of analyzing the raw material characteristics of damaged starch, total starch, and particle size for these eight varieties, as well as the rheological and output characteristics, the damaged starch was significant at 7.63 to 10.38% and the total starch was 60.23 to 78.54%. The average particle size of rice also showed a significant difference. Rheological characteristics also showed significant differences by variety. As a result of examining the correlation between rice quality characteristics and food ink characteristics in each group that showed significant differences in protein and amylose contents, amylose (0.966) and protein (0.902) properties showed a positive correlation with rheological characteristics. It was confirmed that damaged starch (-0.995) and average particle size (-0.907) showed a negative correlation.
Conclusions: Through the above results, the characteristics factor of raw materials that affect the printability of food ink were confirmed, and it is expected that this can be used as a reference for the development of personalized food ink with controlled nutrients.
Funding Sources: This research is supported by the research project on Rural Development Administration (PJ01728201).
