A study on composites from okra and jackfruit powder as food material for 3D printing
Abstract 3D printing is used to manufacture novel food items. This study attempted the characterization of a food ink created from a composite paste of okra powder and raw jackfruit flour suitable for 3D printing. Okra powder was added to jackfruit powder at different concentrations (0–2%; w/w), and...
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| Format: | Article |
| Language: | English |
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Springer
2025-06-01
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| Series: | Discover Applied Sciences |
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| Online Access: | https://doi.org/10.1007/s42452-025-07258-w |
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| author | S. Velvika Nikhil Swaraj M. Anjaly Shanker Faraz Ahmad V. C. Anitha Krishnan Payel Ghosh Sandeep Singh Rana |
| author_facet | S. Velvika Nikhil Swaraj M. Anjaly Shanker Faraz Ahmad V. C. Anitha Krishnan Payel Ghosh Sandeep Singh Rana |
| author_sort | S. Velvika |
| collection | DOAJ |
| description | Abstract 3D printing is used to manufacture novel food items. This study attempted the characterization of a food ink created from a composite paste of okra powder and raw jackfruit flour suitable for 3D printing. Okra powder was added to jackfruit powder at different concentrations (0–2%; w/w), and a paste was made by adding distilled water. For assessing the printability of food ink for desired 3D-printed products, several raw paste properties, such as rheology, gel strength, WHC, and microstructure, were evaluated. In addition, printing parameters such as powder concentration, nozzle height, diameter, extrusion rate, and nozzle speed movement were optimized. The standardized parameters for nozzle speed of 22 mm2 /s and extrusion rate of 0.003 m3/s, with a nozzle height to diameter ratio of 1:1.25, were set as the printing parameters to print the desired 3D structures with superior resolution, smoother texture, and without deformation. |
| format | Article |
| id | doaj-art-47b85ed061f0442e9d9b5cfb8003df68 |
| institution | OA Journals |
| issn | 3004-9261 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Springer |
| record_format | Article |
| series | Discover Applied Sciences |
| spelling | doaj-art-47b85ed061f0442e9d9b5cfb8003df682025-08-20T02:10:35ZengSpringerDiscover Applied Sciences3004-92612025-06-017711010.1007/s42452-025-07258-wA study on composites from okra and jackfruit powder as food material for 3D printingS. Velvika0Nikhil Swaraj1M. Anjaly Shanker2Faraz Ahmad3V. C. Anitha Krishnan4Payel Ghosh5Sandeep Singh Rana6Department of Biosciences, School of Bio Science and Technology (SBST), Vellore Institute of TechnologyDepartment of Food Technology (Chemical Engineering), Vignan’s Foundation of Science Technology and Research VadlamudiDepartment of Biosciences, School of Bio Science and Technology (SBST), Vellore Institute of TechnologyDepartment of Biotechnology, School of Bio Science and Technology (SBST), Vellore Institute of TechnologyDepartment of Food Technology, Nehru Institute of TechnologyDepartment of Biosciences, School of Bio Science and Technology (SBST), Vellore Institute of TechnologyDepartment of Biosciences, School of Bio Science and Technology (SBST), Vellore Institute of TechnologyAbstract 3D printing is used to manufacture novel food items. This study attempted the characterization of a food ink created from a composite paste of okra powder and raw jackfruit flour suitable for 3D printing. Okra powder was added to jackfruit powder at different concentrations (0–2%; w/w), and a paste was made by adding distilled water. For assessing the printability of food ink for desired 3D-printed products, several raw paste properties, such as rheology, gel strength, WHC, and microstructure, were evaluated. In addition, printing parameters such as powder concentration, nozzle height, diameter, extrusion rate, and nozzle speed movement were optimized. The standardized parameters for nozzle speed of 22 mm2 /s and extrusion rate of 0.003 m3/s, with a nozzle height to diameter ratio of 1:1.25, were set as the printing parameters to print the desired 3D structures with superior resolution, smoother texture, and without deformation.https://doi.org/10.1007/s42452-025-07258-w3D printingOkraJackfruitGel StrengthMicrostructure analysis |
| spellingShingle | S. Velvika Nikhil Swaraj M. Anjaly Shanker Faraz Ahmad V. C. Anitha Krishnan Payel Ghosh Sandeep Singh Rana A study on composites from okra and jackfruit powder as food material for 3D printing Discover Applied Sciences 3D printing Okra Jackfruit Gel Strength Microstructure analysis |
| title | A study on composites from okra and jackfruit powder as food material for 3D printing |
| title_full | A study on composites from okra and jackfruit powder as food material for 3D printing |
| title_fullStr | A study on composites from okra and jackfruit powder as food material for 3D printing |
| title_full_unstemmed | A study on composites from okra and jackfruit powder as food material for 3D printing |
| title_short | A study on composites from okra and jackfruit powder as food material for 3D printing |
| title_sort | study on composites from okra and jackfruit powder as food material for 3d printing |
| topic | 3D printing Okra Jackfruit Gel Strength Microstructure analysis |
| url | https://doi.org/10.1007/s42452-025-07258-w |
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