Different particle sizes of Momordica charantia leaf powder modify the rheological and textural properties of corn starch-based 3D food printing ink
Meiqi Fan,
Young-Jin Choi,
Nishala Erandi Wedamulla,
Seok-Hee Kim,
Sung Mun Bae,
DaEun Yang,
Hyo Kang,
Yujiao Tang,
Sang-Ho Moon,
Eun-Kyung Kim
Affiliations
Meiqi Fan
Division of Food Bioscience, College of Biomedical and Health Sciences, Konkuk University, Chungju, 27478, Republic of Korea
Young-Jin Choi
Department of Food Science and Nutrition, College of Health Science, Dong-A University, Busan, 49315, Republic of Korea; Department of Health Sciences, The Graduate School of Dong-A University, Busan, 49315, Republic of Korea
Nishala Erandi Wedamulla
Department of Food Science and Nutrition, College of Health Science, Dong-A University, Busan, 49315, Republic of Korea; Department of Health Sciences, The Graduate School of Dong-A University, Busan, 49315, Republic of Korea; Department of Food Science and Technology, Uva Wellassa University, Badulla, 90000, Sri Lanka
Seok-Hee Kim
Department of Food Science and Nutrition, College of Health Science, Dong-A University, Busan, 49315, Republic of Korea; Department of Health Sciences, The Graduate School of Dong-A University, Busan, 49315, Republic of Korea
Sung Mun Bae
Gyeongnam Agricultural Research and Extension Services, Jinju, 52733, Republic of Korea
DaEun Yang
BK-21 Four Graduate Program, Department of Chemical Engineering, Dong-A University, Busan, 49315, Republic of Korea
Hyo Kang
BK-21 Four Graduate Program, Department of Chemical Engineering, Dong-A University, Busan, 49315, Republic of Korea
Yujiao Tang
School of Bio-Science and Food Engineering, Changchun University of Science and Technology, Changchun, 130600, China
Sang-Ho Moon
Division of Food Bioscience, College of Biomedical and Health Sciences, Konkuk University, Chungju, 27478, Republic of Korea
Eun-Kyung Kim
Nutritional Education Major, Graduate School of Education, Dong-A University, Busan, 49315, Republic of Korea; Nutrinomics Lab. Co., Ltd., Busan, 49315, Republic of Korea; Corresponding author. Nutritional Education Major, Graduate School of Education, Dong-A University, Busan, 49315, Republic of Korea.
The study determined the effect of incorporating Momordica charantia leaf powder (MCLP) into corn-starch 3D food-printing ink as a functional ingredient. The effects of the particle size (75, 131, and 200 μm) and quantity of MCLP on 3D printing performance, structural, textural, and rheological properties of corn starch gel were evaluated with different concentrations (5, 10, and 15 % (w/w)) of corn starch. The viscoelastic properties of food inks were determined considering their behavior during extrusion and self-recovery after printing. Scanning electron microscope was used to characterize the microstructure. Based on the results, a high starch content (15 %) with 5 % MCLP was more favorable for 3D food printing. In addition, 3D printing performance, textural and rheological properties of formulated ink was mainly governed by the particle size of MCLP. The food ink with a 5 % mass fraction of 200 μm MCLP had the highest printing precision and the best masticatory properties.
