Data underlying the publication: Formulation of pea-based inks with different starches to produce customized 3D printed and baked snacks

This dataset was collected as a part of the NWO PhD project: PRINTYOURFOOD with grant number 18763. The current dataset was used to investigate the effect of varying composition and starch type (native pea starch, pre-gelled pea starch, and potato flakes) on 3D printability of formulated inks and the textural properties of post-processed pea-based snacks. To test for 3D printability, formulations were prepared by adding water based on the water holding capacity (WHC) of the raw materials. Doing so, the printability landscape obtained using different starch types were compared. Furthermore, well-printable formulation varying in starch-to-protein ratio were short-listed per starch type and further subject to 3D printing and post-processing (baking). The fracture properties (Young's modulus and fracture stress) of these short-listed samples were measured using single compression. These results showed the effect of starch type and baking time on fracture properties. This dataset provides a systematic approach to effectively formulate and process 3D printed products containing starch without compromising product quality in terms of nutritional composition, printability, and texture.