Develop protein-fortified 3D-printable food inks

Traditionally, majority of the proteins used for fortification have been derived from animal sources (e.g. whey and casein). Over the past few years there has been a proliferation of newer and more sustainable protein sources such as algae and insects. However, the stigma towards these proteins is h...

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Main Author: How, Qiao Xin
Other Authors: Zhang Yi
Format: Final Year Project
Language:English
Published: Nanyang Technological University 2021
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Online Access:https://hdl.handle.net/10356/150829
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Institution: Nanyang Technological University
Language: English
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spelling sg-ntu-dr.10356-1508292021-06-03T03:31:31Z Develop protein-fortified 3D-printable food inks How, Qiao Xin Zhang Yi School of Mechanical and Aerospace Engineering yi_zhang@ntu.edu.sg Engineering::Mechanical engineering::Fluid mechanics Engineering::Manufacturing Engineering::Mechanical engineering Traditionally, majority of the proteins used for fortification have been derived from animal sources (e.g. whey and casein). Over the past few years there has been a proliferation of newer and more sustainable protein sources such as algae and insects. However, the stigma towards these proteins is holding back people’s consumption. 3D food printing might help in promoting the consumption of these unconventional proteins by producing them in more appealing forms. Fruit and vegetable-based food inks are fortified with spirulina, cricket and whey proteins based on a fixed ratio. The inks are then optimised and printed using an extrusion-based 3D food printer. At the end, the food inks are assessed and ranked according to their rheological properties (shear thinning behavior and viscosity) and the quality of their printed structure (precision, surface smoothness and shape stability). Analysis of the rheological properties of the food inks show that they are all shearing thinning with varying viscosity. The spirulina-cauliflower ink has the best printability out of all the food inks. The analysis also suggests that the protein powder has a more significant impact on the shear thinning behavior of the food inks than the choice of fruit or vegetable ink. In terms of print quality, the whey-brinjal ink rank the highest among all food inks. The print quality in this project is affected by both the protein powder and fruit/vegetable choices. Bachelor of Engineering (Mechanical Engineering) 2021-06-03T03:31:30Z 2021-06-03T03:31:30Z 2020 Final Year Project (FYP) How, Q. X. (2020). Develop protein-fortified 3D-printable food inks. Final Year Project (FYP), Nanyang Technological University, Singapore. https://hdl.handle.net/10356/150829 https://hdl.handle.net/10356/150829 en A152 application/pdf Nanyang Technological University
institution Nanyang Technological University
building NTU Library
continent Asia
country Singapore
Singapore
content_provider NTU Library
collection DR-NTU
language English
topic Engineering::Mechanical engineering::Fluid mechanics
Engineering::Manufacturing
Engineering::Mechanical engineering
spellingShingle Engineering::Mechanical engineering::Fluid mechanics
Engineering::Manufacturing
Engineering::Mechanical engineering
How, Qiao Xin
Develop protein-fortified 3D-printable food inks
description Traditionally, majority of the proteins used for fortification have been derived from animal sources (e.g. whey and casein). Over the past few years there has been a proliferation of newer and more sustainable protein sources such as algae and insects. However, the stigma towards these proteins is holding back people’s consumption. 3D food printing might help in promoting the consumption of these unconventional proteins by producing them in more appealing forms. Fruit and vegetable-based food inks are fortified with spirulina, cricket and whey proteins based on a fixed ratio. The inks are then optimised and printed using an extrusion-based 3D food printer. At the end, the food inks are assessed and ranked according to their rheological properties (shear thinning behavior and viscosity) and the quality of their printed structure (precision, surface smoothness and shape stability). Analysis of the rheological properties of the food inks show that they are all shearing thinning with varying viscosity. The spirulina-cauliflower ink has the best printability out of all the food inks. The analysis also suggests that the protein powder has a more significant impact on the shear thinning behavior of the food inks than the choice of fruit or vegetable ink. In terms of print quality, the whey-brinjal ink rank the highest among all food inks. The print quality in this project is affected by both the protein powder and fruit/vegetable choices.
author2 Zhang Yi
author_facet Zhang Yi
How, Qiao Xin
format Final Year Project
author How, Qiao Xin
author_sort How, Qiao Xin
title Develop protein-fortified 3D-printable food inks
title_short Develop protein-fortified 3D-printable food inks
title_full Develop protein-fortified 3D-printable food inks
title_fullStr Develop protein-fortified 3D-printable food inks
title_full_unstemmed Develop protein-fortified 3D-printable food inks
title_sort develop protein-fortified 3d-printable food inks
publisher Nanyang Technological University
publishDate 2021
url https://hdl.handle.net/10356/150829
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