Rheological properties of the mashed potatoes (MP) with addition of potato 19 starch (PS) and their 3D printing behavior were investigated. Both flow ramp and 20 dynamic oscillation frequency experiments were used to characterize the rheological 21 properties of the mixtures. The correlation between the formulation and processability 22 during 3D printing was established. MP with 0% PS possessed low yield stress (τ 0 ) 23 (195.90 Pa) and printed objects deformed in sagged afterwards. Whereas, addition of 24 2% PS displayed excellent extrudability and printability, i.e., shear-thinning behavior, 25 consistency index (K) of 118.44 (Pa•s n ), τ 0 of 312.16 Pa and proper elastic modulus 26 (G′). At such condition, the printed objects possessed smooth shape, good resolution, 27 and could withstand the shape over time. Although MP with addition of 4% PS 28represented good shape retention due to proper τ 0 (370.33 Pa) and G′, the poor 29 extrudability made it difficult to print due to high K (214.27 Pa•s n ) and viscosity. 30
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