Impact of chemical and rheological properties on 3D printability and starch digestibility of potato pastes from different cultivars

Abstract

Potato paste is a potential material for 3D food printing owing to its high printability. The objective of this study was to investigate the effects of potato characteristics on the printability of 3D food printer and starch digestibility, using potato pastes prepared from six potato cultivars with a wide range of cooking properties. The potato sample with the lowest starch content, peak viscosity and hardness of the printed products showed high levels of printability, including smoothness and formability. The difference in yield stress determined by stress sweep test reflected the variation in printability among potato cultivars. Potato samples with higher quality of smoothness and formability of the printed products showed a lower yield stress (968-1980 Pa), whereas those with poor printability showed relatively higher yield stress (3072-3167 Pa). The potato sample with the highest amylose content, setback viscosity and storage shear modulus demonstrated the lowest rapidly digestible starch (69.3%) and highest content of undigested starch after 120 min incubation (24.2%). The chemical and rheological properties of potato were shown to play important roles in improving the printability and nutritional value of paste as ink.