Effect of Steaming as Postprocessing Method on Rice Flour and Jaggery 3D Printed Construct
S. Thangalakshmi | Vinkel Kumar Arora | Barjinder Pal Kaur | Rakhi Singh | Santanu Malakar | Shweta Rathi | Ayon Tarafdar
In this study, the 3D printing of a traditional South Indian snack, “sweet pidikollukattai” has been attempted. The mixing properties of the rice flour used and thermal characteristics of the paste (rice flour, jaggery, and water) have been reported. The traditional form of the product (control) was compared with the 3D printed product, which has been postprocessed by steaming at different time durations (S1-5, S2-10, S3-15 min). A comparative evaluation of the proximate analysis, colour, weight, dimensional measurement, texture profile analysis, and sensory characteristics was done for all samples. No significant difference was observed in colour, proximate composition, weight, and dimensional variation between the 3D printed samples and the control sample. Texture profile analysis revealed that the S2 score is comparable to the control sample. S2 also scored higher on the sensory scale compared to other samples. It was concluded that the 3D printed sample of the recipe, steamed for 10 min, has better acceptability compared to other samples.
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