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

• DOI: 10.1016/j.lwt.2024.116238
• Publication Date: 2024-05-21T09:28:35Z
• Authors: Cristina Reche; Mónica Umaña; Esperanza Dalmau; Juan A. Carcel; Valeria Eim

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