Rice starch, millet flour supplemented with algal biomass for 3D food printing

Abstract

3D printing has facilitated food production customization, yet there is a lack of exploration into gluten-free cereal materials within this domain. This study investigates the utilization of millet-based 3D printing to produce fortified products incorporating Azolla filliculoides (AF) microalgae. AF contains essential nutrients like carbohydrates, lipids, dietary fiber, and amino acids emphasizing its nutritional significance. Experimental assessments were conducted on dough formulations containing pearl millet flour fortified with AF to standardise rheological and textural characteristics, ensuring precision in 3D printing. Optimal results were observed in formulations with 15 % microalgae incorporation (AF-15 %). Regarding rheology, AF-25 % and AF-15 % formulations exhibited shear-thinning behaviour, with enhanced pseudoplasticity. The texture of 3D printing formulations reflected increased firmness with higher algal biomass, attributed to increased protein and carbohydrate content. Moreover, printing efficiency for gluten-free blends exhibited variability, with occasional errors and increased viscosity in AF-15 % formulations, while AF-25 % formulations proved impractical for printing due to reduced cohesiveness. Color assessments indicated increased pigment saturation with increased algal biomass. Further, mineral analysis demonstrated a significant elevation in the mineral content of the 3D printed products. This affirms the positive impact of Azolla biomass on nutritional and rheological properties in gluten-free 3D printed products.