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<p>The utilization of 3D food printing is rapidly evolving as a promising technique for fabricating functional snacks tailored to nutritional needs. This study investigates the formulation of jujube powder (JP)-based printing paste modified with rice bran (RB) at 0%, 10%, and 20% levels, in combination with corn starch (CS) content. A series of analytical tests were conducted to evaluate rheological behavior, texture profile, colorimetric properties, and structural fidelity of the printed samples. Increasing RB concentration to 20% markedly raised the paste's apparent viscosity (16,400 Pa·s), according to viscoelastic analysis, whereas substitution with CS reduced viscosity to 12,300 Pa·s. The impact of printing parameters, including nozzle diameter (1.5, 1.8, and 2.1 mm) and printing speed (10, 20, and 30 mm/s), was also assessed. The most stable printed structures were obtained using a formulation containing 10% RB and 20% CS, extruded at a 1.8 mm nozzle diameter and 30 mm/s speed. Colorimetric analysis revealed that the 10% RB formulation exhibited the most balanced lightness and redness among all samples. In terms of texture, higher RB levels enhanced gumminess and hardness, while CS addition decreased these attributes and promoted greater cohesiveness and adhesiveness. All printed pastes demonstrated elastic qualities overall, indicating a solid-like behavior. This study provides valuable insights into the development of snacks from agricultural by-products using 3D printing technology.</p>

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Printability and rheological properties of jujube-based paste for 3D printing

  • 期刊论文

  • 发表日期：

    2026年5月15日

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  • Akram Akbari,
  • Majid Javanmard,
  • Sahra Farhadi

摘要

The utilization of 3D food printing is rapidly evolving as a promising technique for fabricating functional snacks tailored to nutritional needs. This study investigates the formulation of jujube powder (JP)-based printing paste modified with rice bran (RB) at 0%, 10%, and 20% levels, in combination with corn starch (CS) content. A series of analytical tests were conducted to evaluate rheological behavior, texture profile, colorimetric properties, and structural fidelity of the printed samples. Increasing RB concentration to 20% markedly raised the paste's apparent viscosity (16,400 Pa·s), according to viscoelastic analysis, whereas substitution with CS reduced viscosity to 12,300 Pa·s. The impact of printing parameters, including nozzle diameter (1.5, 1.8, and 2.1 mm) and printing speed (10, 20, and 30 mm/s), was also assessed. The most stable printed structures were obtained using a formulation containing 10% RB and 20% CS, extruded at a 1.8 mm nozzle diameter and 30 mm/s speed. Colorimetric analysis revealed that the 10% RB formulation exhibited the most balanced lightness and redness among all samples. In terms of texture, higher RB levels enhanced gumminess and hardness, while CS addition decreased these attributes and promoted greater cohesiveness and adhesiveness. All printed pastes demonstrated elastic qualities overall, indicating a solid-like behavior. This study provides valuable insights into the development of snacks from agricultural by-products using 3D printing technology.