Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies

Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies

One of the major advantages of 3D food printing is the customizability in terms of structure, design, and nutritional content. However, printability of the ingredients and the quality of the 3D printed food products are dependent on several product and printing parameters. In this study, nutrient de...

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Bibliographic Details
Main Authors: Cinu Varghese, John Wolodko, Lingyun Chen, Michael Doschak, Prem Prakash Srivastav, M. S. Roopesh
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
3D-printing
fill density
cookie dough
micro-CT
rheology
hardness
Online Access:https://www.mdpi.com/2304-8158/9/7/907

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https://www.mdpi.com/2304-8158/9/7/907

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