Optimization of printability of barley seedling powder compounded with starch and study on the setting effect of energy carrying electromagnetic field

Abstract

Barley seedling powder, known for its high nutritional value and versatility in food 3D printing as a colorant, flavor enhancer, and quality improver, was used in this study to create a composite ink with potato starch. This work optimized the printability ratio and employed microwave induction to induce deformation in the post-processed printed products, subsequently evaluating their texture and color characteristics. The results showed that increasing the barley seedling powder proportion decreased the storage modulus (G′), loss modulus (G′′), and viscosity of the ink, thereby improving the extrusion performance of 3D printed products. At a microwave power of 200 W, extending the heating time increased the bending angle and facilitated directional deformation, with the W-35 (barley seedling powder accounted for 35% of the total solid mass) sample demonstrating the most effective deformation. Furthermore, the ink ratio significantly influenced the texture and color of the processed product. These insights offer novel perspectives for the 3D printing of hybrid materials in innovative food processing, potentially enabling 4D shape deformation control.