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Customizing fracture properties of pea-based snacks using 3D printing by varying composition and processing
Aaditya Venkatachalam1, Patrick F C Wilms1, Bei Tian2
1Laboratory of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, PO Box 17 6700AA Wageningen, the Netherlands.
Food Research International (Ottawa, Ont.)
|February 19, 2025
Summary
3D food printing enables customized snack textures by adjusting ingredients and processing. Steaming and baking significantly alter pea-based snacks
Area of Science:
- Food Science and Technology
- Materials Science
- Biomaterials Engineering
Background:
- Extrusion-based 3D food printing offers potential for creating customized food textures.
- Controlling textural properties is crucial for consumer acceptance and product development.
Purpose of the Study:
- To investigate the impact of composition and processing parameters on the fracture behavior of 3D printed pea-based snacks.
- To establish strategies for designing customized textures in 3D printed food products.
Main Methods:
- Systematic variation of macronutrient composition (starch-to-protein ratio), geometric design, and post-processing (steaming, baking).
- Analysis of fracture behavior (elastic and plastic deformation) using mechanical testing.
- Microstructural analysis using confocal laser scanning microscopy.
- Statistical analysis (ANOVA) to determine parameter significance.
Main Results:
- Steaming induced elastic deformation, while baking resulted in plastic deformation, linked to microstructural changes.
- Starch-to-protein ratio and geometric design had a minor influence on fracture behavior.
- Dry matter content significantly affected fracture stress and Young's modulus.
- ANOVA confirmed the significance of composition and processing on Young's modulus and dry matter content.
Conclusions:
- Post-processing conditions are key determinants of textural properties in 3D printed snacks.
- Strategies for designing customized textures can be developed by understanding the interplay of composition and processing.
- This research provides insights for creating healthy, texturally tailored snacks using 3D food printing technology.
