Читать книгу 3D Printing of Foods - C. Anandharamakrishnan - Страница 66

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 the varying dietary patterns and needs, it aids in mass customization and personalization of foods. Apart from nutritional benefits, each of these constituents significantly contributes to food structures and textures that impart palatability and mouthfeel. Thus, 3D food printing remains to be a single solution for multiple constraints.