A multivariate study on the effect of 3D printing parameters on the printability of gluten-free composite dough.

ABSTRACT:

Background

The advancement of three-dimensional (3D) food printing technology is significantly influencing the food processing industry. The present study utilized extrusion 3D printing to create a gluten-free dough composed of little millet flour (LMF), amaranth seed flour (ASF) and curry leaf flour (CLF). The primary objective was to elucidate the effects of various extrusion-based 3D printing conditions, including extruder nozzle diameter (ND), extrusion rate (ER), print speed (PS) and layer height (LH) on the printability parameters of the dough.

Results

In this study, three formulations of composite dough were prepared (i.e., S1, S2 and S3) by varying LMF, ASF and CLF compositions; among which S1 composite (LMF:ASF:CLF::30:60:10 w/w) was found to have comparable viscoel

SUBMITTER: Pradhan A 

PROVIDER: S-EPMC11824920 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature