Optimizing Printability of Rice Protein-Based Formulations Using Extrusion-Based 3D Food Printing

The purpose of this study was to investigate the application of an innovative extrusion-based 3D food printing (3DFOODP) technique in developing rice protein-starch (RP-S) gel-based products. The effects of 3DFOODP conditions were examined, which included variations in the concentrations of rice protein (RP) and corn starch (S) (15, 17.5, and 20 wt.%), nozzle size (0.8, 1.5, and 2.5 mm), printing temperature (40 degrees C, 60 degrees C, and 80 degrees C), and ingredient flow speed (5.7, 6.3, and 6.9 mL/min). A hollow cylindrical model was chosen as a test object to determine the printability of RP-S gels. The best 3D printability was achieved using an RP concentration of 17.5% and an S concentration of 15% at 60 degrees C printing temperature with a nozzle size of 1.5 mm, and ingredient flow speed of 6.3 mL/min. With increasing the RP concentration, a rise in apparent viscosity, loss, and storage moduli was observed. The recovery test showed the gels' rapid and reversible response. The freeze-dried 3D-printed RP-S gels showed a porous granular structure, depending on the printing temperature. No chemical interactions between the RP and S were observed as analyzed by FTIR. Overall, RP, in combination with S, provides a new opportunity for the 3DFOODP and their utilization by the alternative protein industry.