Valorisation of vegetable food waste utilising three-dimensional food printing
Aakanksha Pant, Phoebe Xin Ni Leam, Chee Kai Chua, U-Xuan Tan
Virtual and Physical Prototyping
Abstract
Food waste utilisation and zero waste approach are among the many ways of building a sustainable economy. Food waste as authentic edible food being accepted by the consumers still has many barriers to overcome. One tool to help in the valorisation of food waste to value-added products is three-dimensional food printing (3DFP). These products can lead to easier and greater acceptance of food waste by consumers, having familiar nature with respect to taste, texture and appearance as other consumables. In the present study, food ink recipes were formulated from spinach stems and kale stalks, the common green leafy vegetable wastes. These spinach and kale inks were then characterised on their rheological properties of shear thinning and yield stress. The inks were subjected to IDDSI tests meant for standardisation of soft foods for dysphagia patients. This paper demonstrates ways of converting vegetable wastes into edible diets that are aesthetically pleasing through 3DFP.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
food ink has rheological properties shear thinning and yield stress
“These spinach and kale inks were then characterised on their rheological properties of shear thinning and yield stress”
food ink is subjected to IDDSI tests
“The inks were subjected to IDDSI tests meant for standardisation of soft foods for dysphagia patients”