Читать книгу 3D Printing of Foods - C. Anandharamakrishnan - Страница 74

Food 3D printing implies a novel way of customizing foods based on individual preferences. The final acceptability of any food recipe was based on the ingredient’s choice that makes a wholesome food. The role of various food constituents in terms of printing was well discussed in the present chapter. The chemical and structural constituents responsible for the printability of macronutrients provides insights for the development of 3D printed functional foods based on age group and dietary pattern. The study of the individual food constituent and its response towards printability helps to combine the ingredients that pave for the exploration of new dishes by utilizing the synergistic benefits of each constituent. Thus, apart from the nutritional benefits, each of the macro elements of food has its role in imparting printability and acts as a key in modifying the sensorial attributes of food.