3D Extrusion Printing and Post-Processing of Fibre-Rich Snack from Indigenous Composite Flour

Food Texture Design by 3D Printing: A Review

“…Great focus is being given to the development of healthy 3D printed fiber-rich food products [ 4 , 9 , 10 ]. However, the printing of fiber-rich materials, in particular, is a complex affair because of the materials’ characteristics and binding properties, in which the material can clog the nozzle and prevent a continuous extrusion [ 4 , 9 , 10 ]. High fiber contents are also associated with fragile structures due to particle aggregation.…”

“…It was found that the addition of semi-skimmed milk and hydrocolloids lessened these problems [ 10 , 89 ]. Nevertheless, the development and printing of fiber-rich snacks from several food materials (mushrooms, composite flours, spinach) has been successful and, at least two of these achieved good acceptability from sensory panels [ 4 , 9 , 10 , 89 ].…”

“…Some healthy products developed with 3D Printing include fiber-enriched snacks using mushrooms and composite flours, cookies fortified with microalgae extracts and insects, orange concentrates enriched with vitamin D, incorporation of probiotics into 3D printed products (using mashed potato and cereal), potato snacks made out of potato by-products and potato snacks with reduced oil content [ 4 , 9 , 80 , 87 , 88 , 103 , 104 , 109 ]. Examples of personalized foods include fruit snacks with specific nutrient profiles which can account for 5 to 10% of the nutritional needs of children age 3–10 and 3D printed vegetable and fish structures with suitable textures for people with dysphagia [ 5 , 96 ].…”

“…Overall, sensory analysis of the printed products showed that some of these were well received by sensory panels for their innovation and customization power, proving that printed foods have the potential to be commercialized [ 4 , 9 , 68 ]. However, one of the major drawbacks of most of the mentioned studies where consumers’ acceptability was performed was the reduced number of participants, generally with ≤30 participants on the sensory panel, who in most cases were untrained or semi-trained.…”

“…Since then, 3D Printing has been used to create visually complex geometrical structures beyond the capabilities of the traditional methods of food production [ 2 , 3 ]. Recently, the focus has shifted from the visual aspects of the products to the control and personalization of the foods’ nutritional characteristics [ 3 , 4 , 5 ]. The products should not only be visually attractive but also possess a healthy nutritional profile.…”