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Studies on Rheological Properties of 3D Printable Millet Based Dough

Author: J. Sanuujabertini, M. Balakrishnan, S. Parveen, R. Ravikumar and A.P. Mohan Kumar

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Abstract

3D food printing is a new technology that has the potential of giving the appropriate individuals the correct nourishment. The primary technology behind 3D printing is additive manufacturing, in which layers of food are produced and then topped one above the other. To address India's malnutrition, millets are combined with 3D printing technology as they are nutri-cereals supplementing calcium, protein, niacin, and many other vital nutrients. This study analyses the printability of the millet-based dough by investigating their rheological characteristics. The interaction of dynamic viscoelastic characteristics with angular frequency, including storage modulus (G') and loss modulus (G") was measured. Strain rate of 0.05%, was chosen to set up linear viscoelastic range to perform the oscillation test. Regardless of the addition of xanthan gum, the values of G' and G" increased with increase in angular frequency for all millet-based dough. It demonstrates that the dough made of millet behaves as an elastically active gel-like structure that helps printed products to maintain their shape.

Keywords

3D Food Printing, millet, shear thinning, additive manufacturing technology, hydrocolloids, dynamic viscoelastic properties, rheology

Conclusion

In this research, the rheological properties of millet-based dough were studied. Small amounts of hydrocolloids can make a good difference in rheological behaviour. For a material to be printed effectively, it is evident from the research that the material should possess shear thinning behaviour. The viscoelastic behaviour of the dough is indicated by the high values of G’ and G’’. High values are also a result of the water-binding effect of xanthan gum. In conclusion, the rheological properties of any material to be printed are necessary to assess the mechanical stability and printability of that printed product.

References

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How to cite this article

J. Sanuujabertini, M. Balakrishnan, S. Parveen, R. Ravikumar and A.P. Mohan Kumar (2023). Studies on Rheological Properties of 3D Printable Millet Based Dough. Biological Forum – An International Journal, 15(7): 10-14.