Influence of starch-based gels on 3D food printing: Linking printability, texture, rheological properties, and sensory evaluation

Abstract

3D printing can create personalized food products with three-dimensional shapes and desirable textures. This study investigated the effect of different starch sources (wheat, maize, tapioca, and waxy), with or without kappa-carrageenan (KC), on the printability and sensory properties of starch-based gels. All starch-based gels showed shear-thinning behavior, but only those produced with wheat or maize starch, with or without KC, were able to form and maintain layers, showing the flow behavior index (n) varying from (0.36 – 0.46). The presence of KC in printable starch-based gels led to a decrease in apparent viscosity. For instance, Maize and Maize+KC presented apparent viscosity values of (6295.35 and 3398.80) Pa s, respectively. All printable starch-based gels exhibited G^’> G^”, and Tan δ < 1, indicating high structuration. Wheat and Wheat+KC presented G^’ and G^” values of (4422 and 853; 3938 and 869) Pa, respectively. Non-printable starch-based gels exhibited fluid-like behavior, showing no support for 3D food printing. Tapioca and Tapioca+KC presented G^’ and G^” values of (187 and 182; 302 and 252) Pa, respectively. Sensory evaluation showed that 3D-printed cylinders produced with wheat and maize starch without KC were perceived as more viscous, firm, and adhesive in the mouth compared to those made with KC. Hardness instrumentally measured, which was of (1.02 and 0.65) N for Wheat and Wheat+KC, respectively, was correlated with the firmness perceived in sensory evaluation. As a result, this study enhances the understanding of formulation behavior and can support future strategies for developing 3D-printed foods with desirable textural properties.