Abstract:To enhance the printability of traditional rice products and diversify their varieties, this research verified the printability of japonica rice and indica rice doughs, as well as those with the addition of three types of oil (rapeseed oil, red pepper oil, and green pepper oil), through rheological analysis. Moreover, the feasibility of 3D printing Sichuan-flavored rice products was further confirmed by FT-IR and TPA analyses. The experimental results indicated that when the water content increased from 80% to 85%, the apparent viscosity of japonica/indica rice doughs decreased significantly, and the storage modulus G' declined conspicuously. When the shear rate was greater than 1 s-1, the apparent viscosity of japonica/indica rice tended to stabilize. Additionally, the FT-IR and TPA results demonstrated that after adding 8% rapeseed oil, pepper oil, and green pepper oil, a new characteristic peak of ester groups emerged at 1700 cm-1, and compared with the control group, the hydrogen bond binding strength was enhanced. The hardness of rice products with added oil was significantly lower than that of the blank group, while the chewiness, elasticity, and adhesiveness were all improved. Particularly, the rice products containing 8% oil exhibited more significant effects than other groups. The experiment confirmed that the synergy of 85% water content and 8% oil content could significantly improve the printing accuracy. The conclusion of this research is that the combination of 85% water content, 8% oil content rice flour doughs, and 3D printing technology has innovated the production process and texture flavor of Sichuan-flavored rice products. This not only holds the potential to achieve customized production of Sichuan-flavored rice products but also provides superior dietary options for patients with celiac disease.
