Formulation of protein‐enriched 3D printable food matrix and evaluation of textural, rheological characteristics, and printing stability

Abstract

Protein‐enriched 3D printing material was formulated by incorporating pea protein isolate (10%) with refined flour as a composite to investigate its suitability for an extrusion‐based 3D food printer. The experiment was conducted at compositions viz., composite flour (30–40 g), butter (25–35 g), and water (10–20 g) to identify the best formulation. Central Composite Rotational Design (CCRD) was used to investigate the effect on textural, rheological characteristics, and printable stability of the food matrices. Rheological properties of dough comprising of flow stress, storage modulus (G′), and loss modulus (G″) are used for multiple regression analysis. The best formulated 3D food matrix was selected based on the better printable stability and found to be 30, 30, and 15 g of composite flour, butter, and water, respectively. The hardness, adhesiveness, flow stress, G′, and G″ of the best formulated 3D food matrix were found to be 235.73 N, −944.73 N, 416.55, 23,350, and 6,920 Pa, respectively. Practical applications The work reported in the paper will serve as a potential source for the development of a protein‐rich 3D printable food matrix. This is a step forward in the direction of customized nutrition requirements and digital gastronomy. It might be used for the bakery industry, looking for value addition, fortification, and making nutrition‐rich cookie, with complex 3D structure. The paper will assist in the selection of the additives which will help in shape retention, good printability, desired textural, and rheological properties. The work reported is based on the extrusion‐based 3D food printer which is nowadays used in restaurants, bakeries, and food outlets, so this will be useful for them.

Microscopic structure, viscoelastic behaviour and 3D printing potential of milk protein concentrate‐hydrocolloid complex coacervates

“…Firstly, a strain sweep in the range from 0.01% to 100% at 1 Hz was performed to acquire the linear viscoelastic region (LVR) (Hussain et al ., 2021). Then a frequency sweep test was carried out from 0.1 Hz to 100 Hz to measure the strength and stability at a constant strain of 1% which is within the LVR.…”

Application of Protein in Extrusion-Based 3D Food Printing: Current Status and Prospectus

“…Printing inks were applied in extrusion-based 3D food printing through blending and depositing self-supporting layers of printing inks. The rheological properties of the printing ink were a factor that cannot be ignored [18]. In extrusion-based 3D food printing, the printing inks must be readily squeezed out via the nozzle and have adequate mechanical strength to maintain the construction [19].…”

“…[17] Yellow mealworm Dough Mixing at heating treatment -Changed the printability of the dough, improving the texture, digestibility, and microstructure of snacks [18] Pig plasma protein Glycerin, dough Mixing at room temperature -Dough with pig plasma protein content between 42.5 and 47.5% weight could be printed successfully. [19] Note: "T" stands for temperature.…”

Application of 3D Printing in the Design of Functional Gluten-Free Dough

“…3D printing is an emerging and valuable technique used to personalize food and valorized food byproducts [ 2 , 3 ]. However, the major challenge in the formulation of printable food-inks is flowability through the nozzle, printing stability, and structure retention during the printing [ 4 ]. Many printable materials, such as cookies [ 3 , 5 ], snacks [ 6 ], gels [ 7 , 8 , 9 ], chocolate [ 10 ], peanut butter, and cream cheese [ 9 ], have been studied in the last ten years.…”