Using 3D Printing Technology in Cookie Production
Nowadays, 3D food printing, in other words, food layered manufacturing, has gained more importance. The most common driving forces behind using 3D technology in the food sector are designing complex external and internal food structures, the customizability of sensorial and nutritional features, and...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Biology and Life Sciences Forum |
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| Online Access: | https://www.mdpi.com/2673-9976/6/1/79 |
| _version_ | 1797613174540730368 |
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| author | Gamze Nil Yazici Mehmet Sertac Ozer |
| author_facet | Gamze Nil Yazici Mehmet Sertac Ozer |
| author_sort | Gamze Nil Yazici |
| collection | DOAJ |
| description | Nowadays, 3D food printing, in other words, food layered manufacturing, has gained more importance. The most common driving forces behind using 3D technology in the food sector are designing complex external and internal food structures, the customizability of sensorial and nutritional features, and the relationship between the sustainability of each. In this regard, 3D-printed cereal-based products, especially cookies, are some of the most common food products. According to studies that have used 3D printing technology for cookie production, some food additives such as hydrocolloids, in particular xanthan gum, could be used to increase mechanical strength in the post-processing steps, such as baking, frying, or steaming. However, the concentration of hydrocolloids is important due to influencing extrudability and porosity, which could bring about poor textural properties. On the other hand, it is possible to produce 3D-printed cookies without hydrocolloids or stabilizers by modifying the cookie recipes by means of changing fat and flour types or the concentration of sugar. Besides, applying the pre-heating process in cookie dough could enhance the resistance of deformation and could be implemented as 3D printing inks, which is giving better results in flours with lower starch content rather than higher starch content like tapioca. Moreover, 3D-printed technology also makes fortifying cookies with some microalgae like <i>Arthrospira platensis</i> and <i>Chlorella vulgaris</i> available, culminating in enhancing printability and stability. Moreover, to obtain novel functional foods with high nutritional properties, pea protein, grape skin powder, jackfruit seed powder, and finger millet powder have also been used in 3D-printed cookies. To sum up, 3D printing technology has great potential and is a promising solution for personalized cookies with complex shapes and textures, by taking into consideration the contribution of ingredients and printing parameters to produce high-quality end-products with higher repeatability and accuracy. |
| first_indexed | 2024-03-11T06:51:09Z |
| format | Article |
| id | doaj.art-fa119aac1a404277a7da0cd2e5a6b668 |
| institution | Directory Open Access Journal |
| issn | 2673-9976 |
| language | English |
| last_indexed | 2024-03-11T06:51:09Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biology and Life Sciences Forum |
| spelling | doaj.art-fa119aac1a404277a7da0cd2e5a6b6682023-11-17T09:58:15ZengMDPI AGBiology and Life Sciences Forum2673-99762021-10-01617910.3390/Foods2021-10948Using 3D Printing Technology in Cookie ProductionGamze Nil Yazici0Mehmet Sertac Ozer1Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, TurkeyDepartment of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, TurkeyNowadays, 3D food printing, in other words, food layered manufacturing, has gained more importance. The most common driving forces behind using 3D technology in the food sector are designing complex external and internal food structures, the customizability of sensorial and nutritional features, and the relationship between the sustainability of each. In this regard, 3D-printed cereal-based products, especially cookies, are some of the most common food products. According to studies that have used 3D printing technology for cookie production, some food additives such as hydrocolloids, in particular xanthan gum, could be used to increase mechanical strength in the post-processing steps, such as baking, frying, or steaming. However, the concentration of hydrocolloids is important due to influencing extrudability and porosity, which could bring about poor textural properties. On the other hand, it is possible to produce 3D-printed cookies without hydrocolloids or stabilizers by modifying the cookie recipes by means of changing fat and flour types or the concentration of sugar. Besides, applying the pre-heating process in cookie dough could enhance the resistance of deformation and could be implemented as 3D printing inks, which is giving better results in flours with lower starch content rather than higher starch content like tapioca. Moreover, 3D-printed technology also makes fortifying cookies with some microalgae like <i>Arthrospira platensis</i> and <i>Chlorella vulgaris</i> available, culminating in enhancing printability and stability. Moreover, to obtain novel functional foods with high nutritional properties, pea protein, grape skin powder, jackfruit seed powder, and finger millet powder have also been used in 3D-printed cookies. To sum up, 3D printing technology has great potential and is a promising solution for personalized cookies with complex shapes and textures, by taking into consideration the contribution of ingredients and printing parameters to produce high-quality end-products with higher repeatability and accuracy.https://www.mdpi.com/2673-9976/6/1/793D printingcookiefortificationsustainability |
| spellingShingle | Gamze Nil Yazici Mehmet Sertac Ozer Using 3D Printing Technology in Cookie Production Biology and Life Sciences Forum 3D printing cookie fortification sustainability |
| title | Using 3D Printing Technology in Cookie Production |
| title_full | Using 3D Printing Technology in Cookie Production |
| title_fullStr | Using 3D Printing Technology in Cookie Production |
| title_full_unstemmed | Using 3D Printing Technology in Cookie Production |
| title_short | Using 3D Printing Technology in Cookie Production |
| title_sort | using 3d printing technology in cookie production |
| topic | 3D printing cookie fortification sustainability |
| url | https://www.mdpi.com/2673-9976/6/1/79 |
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