Valorization of Food Industry Waste Streams Using 3D Food Printing: A Study on Noodles Prepared from Potato Peel Waste

Abstract

Trends show that strategies for effective utilization of food wastes will emerge as a key field of research and markets shortly. In this study, for the first time, 3D printing technology, an emerging approach for food customization, was used to prepare nutrient-rich noodles from peel wastes obtained from potato processing industries. The study involves the characterization of material properties for 3D printing. Based on the analysis, the fine fractions of potato peel were found to exhibit better printability than the coarse fractions. Whole wheat flour and potato peel powder were used to formulate the material supply (60:40), and extrusion printing conditions for the in-house developed CARK printer were optimized at 600-mm/min printing speed, 600-rpm extrusion motor speed, and 6-bar pressure for a 1.28-mm-diameter nozzle. Consumer acceptance of the 3D printed and post-processed instant noodles were on par with the market product; with an energy value of 414.39 kcal/100 g, the formulated noodles can be a good choice for breakfast. Importantly, the concept provides new insights to improved utilization of food waste streams; 3D printed foods can be nutrient-rich as well as customized to any shape or layering for enhanced product acceptability. Further, the technology can be conveniently scaled up and the approach is sustainable.