Evaluation of rheology and printability of 3D printing nutritious food with complex formulations

摘要: Understanding rheological properties and printability of complex food formulations is crucial for 3D printing. While nutritious formulations have been reported in the literature, these are still scarce when compared to the non-nutritious ones. These so-labeled nutritious formulations are achieved with few ingredients, leading to less challenging printability issues. The nutritious formulations presented here are reported for the first time and include up to 9 ingredients, including by-products (orange peel) and sustainable proteins (insect flour). This work aimed to evaluate and to correlate the printability and the rheological properties of nutritious complex food formulations. The concentration of pregelatinized corn starch (4–10% (w/w)) and printing temperature (27–47 °C) were varied. Rheological characterization of the studied food inks (i.e., amplitude sweep, shear-viscosity test, shear-recovery test, time-dependent shear …