Production and characterization of 3D-printed foods with hybrid layered structures consisting of agricultural product-derived inks

The objective of this study was to 3D-print foods that is a combination of two types of ingredients using a dual -nozzle 3D food printer, and analyze the effect of the hybrid structure on their texture. Eleven different foods were printed and baked, featuring horizontally or obliquely layered hybrid structures made of roasted soybean and cabbage flour paste. The foods maintained stability during baking, with a extent of deformation ranging from approximately 4-9%. Texture measurement revealed that the hardness and compression energy of the 3D-printed foods decreased when cabbage flour paste was dispersed alongside roasted soybean flour paste, despite having similar paste compositions. Furthermore, a change in the texture pattern was observed when the cabbage flour paste was combined obliquely with the roasted soybean flour paste. These findings suggest that adjusting the hybrid structure can produce softer 3D-printed foods without changing their nutritional composition.