Three‐dimensional printing of wheat flour and Acheta domesticus powder blends. (4th April 2022)

• Record Type: Journal Article
• Authors: Adedeji, Olajide Emmanuel; Lee, Ha Eun; Kim, Yeojin; Kang, Hye Jee; Kang, Mi Dan; Kim, Ji Yoon; Kim, Jung Soo; Ezekiel, Olufunke Oluseyi; Kim, Won‐Chan; Lee, Sung‐Joon; Moon, Kwang‐Deog; Jung, Young Hoon
• Is Part Of: International journal of food science & technology. Volume 57:Number 10(2022)
• Page Start: 6279
• Page End: 6285
• Publication Date: 2022-04-04
• Subjects: Acheta domesticus -- bio‐ink -- edible insect -- printability -- three‐dimensional printing -- viscoelasticity -- wheat flour; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15707
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: Three‐dimensional printing (3DP), a novel food‐processing technique, may improve the aesthetic qualities of insect‐based products. In this study, structural and morphological properties of insect powder‐based bio‐inks with 0%–75% insect powder (IP) in wheat flour (WF) matrix were evaluated. Proximate composition, water absorption capacity, amino acids and degree of redness and yellowness increased ( P < 0.05). Fourier transform infrared analysis, scanning electron microscope and 3D printability results showed good incorporation of IP and WF. Good viscoelastic properties were exhibited by the inks using 40% solid of 75% IP and 25% WF, and 50% solid of 50% IP and 50% WF. These samples showed comparable dimensions to the standard design and had good textural properties. Thus, 3DP can be effective in processing edible insects, improving the aesthetic quality and reducing consumer apathy. Abstract : Three‐dimensional printing of Acheta domesticus .