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Upcycling imperfect broccoli and carrots into healthy snacks using an innovative 3D food printing approach.

Authors :
Ahmadzadeh, Safoura
Clary, Taylor
Rosales, Alex
Ubeyitogullari, Ali
Source :
Food Science & Nutrition. Jan2024, Vol. 12 Issue 1, p84-93. 10p.
Publication Year :
2024

Abstract

Vegetables are healthy foods with nutritional benefits; however, nearly one‐third of the world's vegetables are lost each year, and some of the losses happen due to the imperfect shape of the vegetables. In this study, imperfect vegetables (i.e., broccoli and carrots) were upcycled into freeze‐dried powders to improve their shelf‐life before they were formed into food inks for 3D printing. The rheology of the food inks, color analysis of the uncooked and cooked designs, and texture analysis of the cooked designs were determined. The inks with 50% and 75% vegetables provided the best printability and shape fidelity. 3D printing at these conditions retained a volume comparable to the digital file (14.4 and 14.3 cm3 vs. 14.6 cm3, respectively). The control, a wheat flour‐based formulation, showed the lowest level of stability after 3D printing. The viscosity results showed that all the food inks displayed shear‐thinning behavior, with broccoli having the greatest effect on viscosity. There was a significant color difference between uncooked and cooked samples, as well as between different formulations. The hardness of the baked 3D‐printed samples was affected by the type and content of vegetable powders, where carrot‐based snacks were notably harder than snacks containing broccoli. Overall, the results show that 3D food printing can be potentially used to reduce the loss and waste of imperfect vegetables. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
20487177
Volume :
12
Issue :
1
Database :
Academic Search Index
Journal :
Food Science & Nutrition
Publication Type :
Academic Journal
Accession number :
174977005
Full Text :
https://doi.org/10.1002/fsn3.3820