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3 Food Components and Their Role in Printability
CHAPTER MENU
1 3.1 Recipes in ‘Print and Eat Technology’
2 3.2 Role of Food Constituents
3 3.3 Panorama of Food Printing
4 3.4 Insights on the Printability of Different Food Constituents 3.4.1 Carbohydrates and Starch 3.4.2 Proteins and Amino Acids 3.4.3 Lipids and Fatty Acids 3.4.4 Dietary Fibre 3.4.5 Other Additives
5 3.5 Classification of Foods Based on Their Printability
3.1 Recipes in ‘Print and Eat Technology’
Food is an essential component of life comprised of various macro and micronutrients. The complex nature of food makes digestion to be pretty complicated. The composition of a diet plays a major role in fulfilling the daily needs and energy requirements. Macronutrients include carbohydrates, proteins, fat, and dietary fibre. On the other hand, vitamins and minerals are grouped as micronutrients. Nowadays the dietary pattern of food is kept on changing with busy and hectic lifestyle (Phan and Stodolska 2019). Formulation of a convenient diet without compromising nutrition is the need of the hour. As a printandeat technique, 3D food printing promises to be a futuristic technology that addresses the nutritional needs and the dietary requirements of the modern world. The science of printing is quite interesting as food printing allows consumers to design their own recipe. Food printing is an iteration of novelty and creativity that mingle the digitalized intricate designing with traditional cuisines (Anukiruthika et al. 2020). The success of a food recipe depends on consumer perception, characteristics of material supply and acceptability of end‐product. Printing of food allows for flexibility and more degrees of freedom to test inexperienced food material supplies like alternative/ uncommon food ingredients (Nachal et al. 2019). Researchers have classified printing recipes as element and traditional recipes. Element‐based recipes were based on a pre‐set of standardized formulation and material dispensing that determines the sensory attributes of food. Experiments were conducted by Massachusetts Institute of Technology (MIT) researchers on element‐based printing recipes using Virtuoso Mixer™, Robotic Chef™, and Digital Fabricator™ printers. On the other hand, traditional recipes aimed at developing a customized food by modifying the existing printing recipes. Examples of this category include the fabrication of customized chocolates and sugar sculptures (Sun et al. 2015). Mainly traditional printing helps in the formulation and design of new recipe based on consumers preference. A combination of element and traditional based recipes would open up for exemplar dishes out of 3D printing.
3.2 Role of Food Constituents
Consumer’s preference towards new recipes is decided by five key factors that include price, convenience, palatability, experience, and nutrition. An American survey on food habits revealed that 47% of consumers considered themselves to be health‐conscious while the other 35% of people described themselves as ingredient sensitive (Sun et al. 2018). Healthy dietary concepts are the trending topics of the day that turned the attention towards personal foods and health care products. A healthy diet consists of a proportional amount of macro and micro food constituents that are essential for the normal metabolism of the body. Each of the food constituents is equally important and has its functionality (Sammugam and Pasupuleti 2019). Most of the energy is obtained from dense food constituents such as carbohydrates and lipids. Carbohydrates form a major group of energy‐giving macronutrients that comprises sugars, starches and cellulose. Cereal grains, starchy vegetables, roots and tubers, and fruits are rich in carbohydrates. Another dense food constituent is lipids that comprise of fatty acids and triglycerides which are present in nuts, oilseeds, dairy products, and flesh foods. Proteins are a group of amino acids that forms a vital part of regular diet obtained from pulses and legumes, red meat, and flesh products. Other than macro elements, fruits, and vegetables also possess an ample quantity of essential vitamins and minerals that are required for revitalizing the body. Any discrepancy in these constituents will lead to an imbalance of nutrients causing a nutritional deficiency. This scenario increases the incidence of physiological disorders like obesity, cardio diseases, and diabetes (Yahia et al. 2019). A properly balanced diet comprises of all the food constituents in an adequate amounts. With changing climatic conditions and environment, the requirement of nutrients varies from person to person which could not be met by regular food pattern and diet. Food printing is a novel approach for addressing
