3D food printing of fresh vegetables using food hydrocolloids for dysphagic patients

Three-dimensional food printing (3DFP) leads to advances in digital gastronomy by targeting consumers’ specific requirements for nutrition customization and visual appeal. Dysphagia, or difficulty swallowing, is prevalent elderly people patients suffering from debilitating illnesses. Dysphagic diets require textural modifications render them soft safe swallow. Diets must be visually pleasing enable a greater uptake prevent malnutrition patients. 3DFP so far has mainly utilized freeze-dried vegetable powders shaping 3D designs. Our work focuses on fresh frozen vegetables having better nutritional profile low costs. Three different categories of are identified based the number hydrocolloids required printable. Garden pea, carrot bok choy chosen as representatives each category, which requires no HC, one type HC two types HCs, respectively. Food inks prepared addition HCs i.e. xanthan gum (XG), kappa carrageenan (KC) locust bean (LBG) texture modification. Rheological, textural, microstructural syneresis properties examined. International dysphagia diet standardisation initiative (IDDSI) tests done assess potential dysphagic diets. Optimized ink formulations display excellent printability, minimal water seepage, dense microstructures with amount HCs. Using instead foods serves purpose preserving flavour like real food. This turn may bring closer hospital nursing home kitchens.