Optimizing Printability of Rice Protein-Based Formulations Using Extrusion-Based 3D Food Printing.

Area of Science:

• Food Science and Technology
• Materials Science
• Biotechnology

Background:

• The demand for alternative protein sources is increasing.
• 3D food printing (3DFOODP) offers innovative methods for food product development.
• Rice protein (RP) and starch (S) are underutilized components for novel food matrices.

Purpose of the Study:

• To investigate the application of extrusion-based 3D food printing (3DFOODP) for developing rice protein-starch (RP-S) gel-based products.
• To determine the optimal 3DFOODP parameters for achieving desirable printability and structural properties.
• To evaluate the material characteristics of the 3D-printed RP-S gels.

Main Methods:

• Systematic variation of rice protein (RP) and corn starch (S) concentrations (15-20 wt.%).
• Optimization of 3DFOODP parameters: nozzle size (0.8-2.5 mm), printing temperature (40-80°C), and flow speed (5.7-6.9 mL/min).
• Assessment of printability using a hollow cylindrical model, rheological property analysis, recovery tests, and microstructural analysis (FTIR, freeze-drying).

Main Results:

• Optimal printability was achieved with 17.5% RP and 15% S at 60°C, 1.5 mm nozzle, and 6.3 mL/min flow speed.
• Increased RP concentration enhanced apparent viscosity and viscoelastic moduli (loss and storage).
• Freeze-dried gels exhibited a porous granular structure influenced by printing temperature; no chemical interactions between RP and S were detected via FTIR.

Conclusions:

• Rice protein and starch mixtures are suitable for extrusion-based 3D food printing.
• The study identified key parameters for controlling the printability and texture of RP-S gels.
• This research presents a novel opportunity for utilizing rice protein in the alternative protein industry through 3DFOODP.