Optimization of 3D Extrusion Printing Parameters for Raw and Extruded Dehulled Andean Fava Bean Flours Using Response Surface Methodology (RSM).

ABSTRACT: This study optimizes the 3D extrusion printing parameters-water-to-flour ratio (X₁), temperature (X₂), and printing speed (X₃)-for raw (RFB) and extruded (EFB) dehulled Andean fava bean flours to maximize print quality and minimize structural defects. A 2³ central composite design combined with response surface methodology (RSM) was used to identify the optimal conditions for achieving geometric precision, surface homogeneity, and textural stability. Physicochemical analyses showed that extrusion cooking substantially modified the composition and rheology of the flour. Compared with RFB, EFB exhibited lower protein and fiber contents, a higher proportion of digestible carbohydrates, and reduced rheological parameters (τ₀, K, G', G″), w

SUBMITTER: Quispe Santivanez GW 

PROVIDER: S-EPMC11899543 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature