Comparative Analysis of Spray Dried and Tray Dried Beetroot Powder used as a Raw Material for 3D Food Printing

Author: Madhvi Sharma, Alok Dubey, Pratibha Parihar, S.S. Shukla and Kiran Gupta

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Abstract

This paper presents a detailed comparative analysis of Tray Dried Beetroot Powder (TBRP) and Spray Dried Beetroot Powder (SBRP), with a focus on their physical, biochemical and sensory properties for potential integration into 3D food printing. Comprehensive examination of physical, color and biochemical properties revealed that the spray-dried variant surpassed its tray-dried counterpart in terms of color values, betalain content, particle size and sensory evaluation, positioning it as a superior ingredient for 3D printing. The vibrant color enhanced the palatability of the printed product, while the smaller particle size ensured uniform mixing in the printing ink, preventing nozzle clogging. These findings contribute to a comprehensive understanding of the distinct characteristics of each powder type, aiding in informed decisions for their utilization in 3D food printing applications.

Keywords

Spray drying, Tray Drying, Beetroot powder, 3D food printing

Conclusion

In conclusion, this research sheds light on the intricate differences between spray-dried beetroot powder (SBRP) and tray-dried beetroot powder (TBRP) across physicochemical, nutritional, and sensory dimensions for their suitability in 3D food printing applications. Physically, SBRP demonstrated superior solubility, essential for 3D printing applications, and outperformed TBRP in sensory evaluations, scoring higher across various parameters such as color, taste, flavor, aftertaste, mouthfeel, and overall acceptability. The color analysis showcased vibrant and distinct characteristics in SBRP. Nutritionally, both the powders exhibited variations in moisture, protein, total ash, carbohydrates, and betalain content, highlighting the impact of drying methods on nutritional composition. Sensory evaluation revealed a clear preference for SBRP, evident in color, taste, flavor, aftertaste, mouthfeel, and overall acceptability. These findings contribute valuable insights for the development of beetroot-based products, emphasizing the importance of selecting appropriate drying methods based on desired characteristics. The understanding presented in this study serves as a valuable resource for researchers and food technologists seeking to optimize beetroot powder production for enhanced quality and consumer acceptance.

References

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How to cite this article

Madhvi Sharma, Alok Dubey, Pratibha Parihar, S.S. Shukla and Kiran Gupta (2023). Comparative Analysis of Spray Dried and Tray Dried Beetroot Powder used as a Raw Material for 3D Food Printing. Biological Forum – An International Journal, 15(10): 1529-1531.