3D Printing Physical Properties of Mochi as Affected by Different Compositions

Abstract:

In this paper, glutinous rice flour, water, isomalt maltose syrup and high maltose syrup were used as the main raw materials of the mochi to study the effects of extruding temperature, nozzle diameter, and glutinous rice flour/water ratio on the rheological and texture properties of the printed samples of the mochi. Besides, the modeling effect of printed samples of the mochi under different technological conditions was also investigated. The results showed that when the formula was glutinous rice flour: water: isomaltose syrup:high maltose syrup:sesame oil = 29.37:33.99:16.20:19.44:1.00 based on weight, the extruding temperature was set to 30 ℃ and the nozzle diameter was set to 0.8 mm, the flowability of the material was good, and the corresponding printed products also had the best modeling effect and the best intact shape which matched with the targeted geometry.