Improving 3D printed food characteristics by using mushroom by products and olive oil in the formulation

Abstract

[eng] The influence of incorporating mushroom flour (MF) (2, 4 and 6 %), and olive oil (O) (5 %), into potato flour (PF)-based inks with total solid contents (SC) of 8, 10, 12, and 14 % for 3D extrusion printing, was studied. Higher SC and O addition significantly increased ink apparent viscosity (up to 10000 and 91 %, respectively) while substituting PF with MF reduced it (up to 83 %). Low field-nuclear magnetic resonance analysis indicated shorter relaxation times in MF-containing inks, suggesting water absorption. The addition of MF improved the shape and stability of impressions in high SC pastes (14 %), while the addition of O improved these aspects in all pastes. Higher SC increased hardness (up to 269 %), adhesiveness, and gumminess in printed pastes, MF addition reduced these parameters, and the O addition promoted cohesiveness decrease. Overall, all printed pastes exhibited elastic properties indicating a solid-like behavior.