Abstract
Food personalization and customization is now easier due to 3D printing, but the printing performance of gluten-free cereal material has hardly been explored. This research investigated the suitability of four gluten-free powder blends for snack 3D printing. The blends were analyzed for their powder properties, and a selected blend served as a model to optimize median particle size (20.9; 155.4; 255.9 μm), amount of water (90; 95; 100% blend basis), and nozzle diameter (0.84; 1.0; 1.2 mm). The best printing quality was achieved with a particle size of 20.9 μm, a water amount of 97.5% (blend basis) and a nozzle diameter of 0.84 mm. With optimized parameters, blends with similar chemical composition but different botanical origin were also printed successfully. However, the mixture with the highest viscosity (τ = 4580 Pa s) showed the best printing accuracy (88%). Powder analysis should be further investigated to be used as a predictor for printing quality. • Printing quality is strongly dependent on powder particle size and nozzle diameter. • Cryomilling of ingredients results in fine particles and high printing quality. • Higher batter viscosity contributes to higher printing accuracy. • Conditions defined for a model blend are applicable to others with similar composition.
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