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.