Cabbage Core Powder as a New Food Material for Paste Preparation with "Nata Puree"

Area of Science:

• Food Science
• Materials Science
• Agricultural Science

Background:

• Cabbage core (CC) is often considered waste, yet it contains valuable nutritional and functional compounds.
• Exploring underutilized food resources like CC is crucial for sustainable food systems.

Purpose of the Study:

• To investigate the properties of CC powder as a novel food material.
• To assess the potential of CC powder in 3D printed food applications.

Main Methods:

• CC powder with particle sizes < 1 mm was prepared and characterized.
• The structural deformation resistance of CC powder was compared to leaf-derived powder.
• The effect of "nata puree" (disintegrated nata de coco with tamarind seed gum - NPTG) on CC powder paste was evaluated for 3D printing.

Main Results:

• CC powder exhibited greater resistance to structural deformation compared to leaf-derived powder, especially particles ≥ 0.3 mm.
• NPTG facilitated stable binding of CC powder paste.
• The CC powder-NPTG paste was successfully extruded into a bar with a granular structure using a syringe.

Conclusions:

• CC powder possesses unique textural and structural properties suitable for food material innovation.
• The findings support the application of CC powder in developing next-generation 3D printed foods.
• Valorizing vegetable waste like CC can contribute to food sustainability and novel product development.