4D Color Change of 3D-printed Pasta Cooked with Different-Flavored Waters and its Potential Use as a Cooking Indicator

This research aimed to develop a 3D-printed pasta formula that, when cooked in various-flavored waters, turns its color into appealing colors that can be used as a cooking indicator. For this aim, a new pasta formula composed of wheat flour (WF), olive oil (EVOO), and red cabbage juice (RCJ) (containing the smart material anthocyanin) was used as print inks. Rheological properties, textural profile analysis, printability and printing accuracy of various pasta dough formulations were first investigated. Subsequently, the color changing, cooking quality, flavor profile (by E-nose) and consumer acceptability of fresh and freeze-dried (FD) 3D-printed pasta cooked in various-flavored waters were evaluated. Results revealed that adding EVOO enhanced the printability and smoothness of the pasta dough. Moreover, the colors of both 3D fresh and FD pasta progressively turned from light blue (before cooking) to uniform red, red/orange, and green after cooking in lemon, orange, and chencun/alkaline waters, respectively. Additionally, cooked fresh and FD pasta showed acceptable and good cooking quality. Furthermore, significant flavor differences among cooked 3D pasta specimens were detected. This study paves the way for developing new 4D pasta products with appealing colors that can be used as a cooking indicator and enhance consumer interaction with pasta during cooking.