Customizing fracture properties of pea-based snacks using 3D printing by varying composition and processing parameters

Customized textures can be achieved using extrusion-based 3D food printing by varying composition and processing parameters, e.g., printing designs and post-processing conditions. This study aims to design textural properties of customized pea-based snacks by investigating the effects of composition and multiple processing parameters on fracture behavior. Macronutrient composition of printing materials (i.e. starch-to-protein ratio), geometric design, and post-processing conditions (i.e. steaming or baking time) were systematically varied. The fracture behavior of freshly printed and post processed structures was analyzed. Samples showed elastic deformation and plastic deformation after steaming and baking, respectively. This difference in fracture behavior could be linked to microstructural changes indicated by confocal laser scanning microscopic imaging. Starch-to-protein ratio of the printing material and the geometric design also influenced the fracture behavior, but to a relatively minor extent. Moreover, fracture stress and Young’s modulus were strongly influenced by the dry matter content of the samples. Statistical analysis using ANOVA was performed to establish the significance of the effect of composition and processing parameters on Young’s modulus and dry matter content of samples. Based on this understanding, we propose different strategies to effectively design textural properties of snacks using 3D printing. By considering multiple factors, this study provides valuable insights into designing healthy snacks with customized textures using 3D food printing.