Session: DFMLC-05-01-Design for Additive Manufacturing 1

Paper Number: 89415

89415 - Effect of Varied Additives on the Texture and Shape Stability of 3d Printed Mashed Potato and Pumpkin 

Three-dimensional (3D) food printing has grown exponentially in recent years due to its capabilities for customized food designs, minimal food waste, and personalized nutrition. A current challenge in 3D food printing is the design of extrudable food materials that enable customized shape fabrication and retention due to the complexity of food matrices. Additives such as starches and gums have been employed to improve food mechanical properties and thus printability, however, few studies have investigated further food additives that may affect the manufacturability and lifecycle of printed foods. This study investigates the effect of pea protein, corn starch, citric acid, and butter powder when added in different concentrations on the firmness, total work, and shape stability of mashed potato and pumpkin. Results suggest that pea protein addition increases the firmness and total work, citric acid decreases them, while butter powder and corn starch affect mechanics differently depending on the base material. Overall, the addition of butter powder had the best results for printability and shape retention, with a complete design space analysis suggesting prints should have firmness of at least 150g for high shape stability. Knowledge of food additive effects on texture and shape retention of foods can positively influence the design and manufacturing of personalized foods by reducing reliance on trial-and-error design processes to design new food products.

Presenting Author: Stefania Chirico Scheele Texas Tech University

Presenting Author Biography: Stefania is a graduate research and teaching assistant for the Medicine, Mechanics, and Manufacturing Lab (M3D) at Texas Tech University. She is currently pursuing a Ph.D. in Mechanical Engineering with a concentration in Additive Manufacturing in the Food Industry (3D Food Printing), aiming to bring new solutions to improve health and wellness.

Authors:

Stefania Chirico Scheele Texas Tech University
Paul F. Egan Texas Tech University