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Effect of Oil Content on the Printability of Coconut Cream.

ABSTRACT: We developed a method to perform direct ink writing (DIW) three-dimensional (3D) printing of coconut-based products with high oil content by varying compositions of the coconut oil and the coconut cream. The addition of oils is particularly crucial in providing energy, developing neurological functions, and improving the palatability of food. Despite the potential merits of high oil-content foods, there have been limited studies on 3D printing of high oil-content foods. In particular, the effect of oil content on the printability of food inks has not been studied to date. 3D printing of food inks with high oil contents is challenging due to oil separation that leads to unpredictable changes in rheological properties. In this work, we surveyed the behavior of the mixture of the coconut oil and the coconut cream and identified the appropriate conditions for the food inks that show the printability in DIW 3D printing. We initially formulated coconut cream inks added with coconut oil that did not exhibit oil separation, and characterized the rheological properties of such inks. We successfully 3D-printed coconut cream with additional coconut oil and successfully fabricated 3D structures with inks containing 25% water with an additional 10% (w/w) of coconut oil. Texture profile analysis (TPA) suggested that the hardness index and the chewiness index of mesh-shaped 3D-printed coconut cream decreased due to an increase in the water content of the ink. Overall, this study offered an understanding of the stability of the food inks and demonstrated the fabrication of 3D colloidal food with controlled oil content, which can be applied to formulating foods with tunable oil content to cater to individual nutritional needs without compromising the stability of the inks.

SUBMITTER: Lee CP

PROVIDER: S-EPMC8114093 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:The investigation was aimed to understand the effect of coconut milk, tender coconut pulp, tender coconut water and coconut sugar on the qualitative attributes of ice cream. Five ice cream formulations were laid out to substitute the major ingredients of ice cream such as, dairy milk and butter with coconut milk, skim milk powder with tender coconut pulp, refined sugar with coconut sugar and potable water with tender coconut water. Two of the formulations were exclusively non-dairy, third one was the standard dairy ice cream, fourth formulation was with the inclusion of coconut sugar in the standard ice cream and the fifth one was standard ice cream with tender coconut and coconut sugar. Proximate composition of the raw materials revealed that coconut milk, tender coconut pulp and coconut sugar can contribute to the solids-non-fat content in ice cream. Significant effect (p< 0.01) was observed on physico-chemical qualities of the mix and ice cream. Total solids, density and total soluble solids of the ice cream mixes were positively correlated. Density, one of the key physical parameters was ranged from 0.98 to 1.13 g/ cm3. Though coconut milk is acidic, the percent titratable values were within the limit. Non- dairy ice cream formulations obtained lower overrun (p < 0.001). There was a negative correlation between percent fat of ice cream and overrun. Crude fat and protein contents of the ice creams were ranged from 10.52-11.62 % and 3.42-4.94 % respectively. Inclusion of coconut products resulted in increased total phenolics and minerals (ash). Non-dairy formulations were preferred over dairy counterpart with respect to flavour and taste during the sensory evaluation carried out with four different age groups. Thus, the study enlightens the potential scope of utilization coconut products in ice cream industry. It also gave a lead towards developing non-dairy/ vegan delicacy on coconut.Supplementary informationThe online version contains supplementary material available at 10.1007/s13197-021-05279-y.

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Effect of Oil Content on the Printability of Coconut Cream.

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