Post-processing and printability evaluation of red ginseng snacks for three-dimensional (3D) printing

Abstract

The effect of the types of starch matrix and post-processing conditions on the physical properties of three-dimensional (3D) printed functional snacks were studied. Three types of starch (waxy corn, tapioca and potato) solutions were used at three concentration (7, 10 and 13%) by dissolving in deionized water, while red ginseng powder was fixed at 20% w/w. The use of different types of starch greatly influenced the rheological properties and printability. The highest shear modulus (range of 4.23-9.46 kPa) was measured using high amylose potato starch (PS). The best dimensional stability and printing resolution were obtained with 10% PS. The mechanical properties of the final products after freeze-drying as a post-processing technique were independent of the rheological properties and printability of the red ginseng paste. The hardness of the ginseng snacks showed a relative hardness between pastries (hardness of 20.1 N) and dark chocolate (hardness of 546 N). The results suggested that lyophilization-based post-processing may be a promising tool for modification of the food texture with 3D printing.