A novel fabrication of konjac glucomannan inserted low-calorie food product using coaxial 3D printing

Abstract

Konjac-based food products have gained substantial attention as dietary aids for promoting intestinal regularity and facilitating weight loss. This study proposed a novel method for creating low-calorie pet treats using coaxial 3D printing technology to integrate GM solution into a mixture of soy protein isolate and potato starch. The GM concentration was varied from 1% to 4% to determine optimal conditions for 3D printing. Results indicated that higher GM content improved gel strength, with the 4% GM formulation showing the highest printing accuracy and shape retention. G′ values of all inks were higher than G″ values, confirming their appropriate printability. In addition, the 4% GM solution closely matched the SPI-PS solution after heating and cooling process. Coaxial-printed samples significantly improved textural attributes and minimized vitamin loss compared to blend-printed samples, demonstrating that coaxial nozzle-assisted 3D printing is a promising strategy for reducing the caloric content of food products.