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Download: Burke RM,  Danaher P.  2022. Developing a Customised Note by Note Prototype Recipe Which Can be 3D Printed, 1.

International Journal of Molecular and Physical Gastronomy (Int J Mol Phys G)
Proceedings from the 10th International Workshop of Molecular and Physical Gastronomy


International Journal of Molecular and Physical Gastronomy. 2022, 1, 1-9. 1
Developing a Customised Note by Note Prototype Recipe Which Can be 3D Printed

Róisín M. Burke* and Pauline Danaher
School of Culinary Arts and Food Technology, Technological University (TU) Dublin,
City Campus, Ireland

Abstract
Note by Note (NbN) cooking and 3D food printing individually and in combination allow for the
creation of customized foods. A NbN recipe was developed and printed using a Procusini 3.0, 3D
food printer. The recipe was adapted from a commercial powdered pastry dough recipe, to
create two versions of a prototype food, containing in each case a different plant-based protein, i.e., soya (Glycine max L.) or hemp (Cannabis sativa). The printed foods were
identical in shape and had a crisp consistency following cooking. They had different colours and
contained different proteins in the amounts of 10.3 % of soya or 5.7 % of hemp before cooking, which increased to 17.5 % and 9.7 % respectively following evaporation of water during cooking.
The main challenge was optimizing the consistency of each recipe mixture before adding
it to the syringe prior to printing. The development of the prototype foods which were created in this study shows that recipes of pure compounds and/ or mixtures of compounds could be prepared by innovative chefs who want to surprise their diners. Food product developers can create customised foods for consumers, who wish to eat for example more plant-based proteins, those with allergies or intolerances to certain proteins and/or sports athletes.

Edited by
Hervé This vo Kientza, AgroParisTech-Inrae International Centre for Molecular and Physical Gastronomy.

Reviewed by
1. Alan Kelly, Vice-Dean External Engagement and Vice-Head, College of Science, Engineering
and Food Science, Professor, School of Food and Nutritional Sciences, University College Cork, Ireland
2. Anonymous

Received
13 December 2021

Published
14 July 2022

Cite as :
Burke R, Danaher P. 2022. Developing a Customised Note by Note Prototype Recipe
Which Can be 3D Printed, International Journal of Molecular and Physical Gastronomy, 2022, 1, 1-9.

Keywords
note by note cooking; 3d food printing; texture, consistency, customised foods.