According to research published on Tuesday in the journal NPJ Science of Food, scientists at Columbia University used a 3D printer and laser technology to manufacture a completely cooked vegan cheesecake using seven ingredients.
Jonathan Blutinger, a mechanical engineer at Columbia University and the primary author of the new article, told New Scientist that as you bite into it, you can sort of feel the flavours hitting you in waves. And according to me, the layering inside the real structure is what causes it.
According to Blutinger, who spoke to the Guardian, “It was absolutely like something I hadn’t experienced before.” “It’s not your typical mix, but I quite liked it. We aren’t Michelin-rated cooks.
Ingredients for the cheesecake made via 3D printing
Graham cracker paste that was “printer-friendly,” peanut butter, strawberry jam, Nutella, banana puree, cherry drizzle, and icing were used to make the cheesecake. The tiered dessert was then created by the 3D printer by forcing the contents through a syringe in tiny lines.
Nevertheless, the researchers used a fork to mash bananas to generate a puree, then they combined water, butter, and graham crackers in a food processor to create the paste. The supplies were apparently purchased from a neighbourhood convenience shop in New York City.
Before deciding to add layers of graham cracker paste throughout the slice, the researchers made a number of unsuccessful efforts. The walls of the wells were thick at the bottom and thin at the top, constructed of strong, dry materials. The wetter components were then placed into the wells to support them by the researchers. The top layer of Graham crackers was browned using a blue laser as the last phase of the 30-minute procedure.
The Columbia University researchers noted that by decreasing human handling of the food during this trial, 3D printing might aid in meal preparation and make food more hygienic.
