Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods

Food 3D printing allows for the production of personalised foods in terms shape and nutrition. In this study, we examined whether protein-, starch- fibre-rich fractions extracted from faba beans can be combined to produce fibre- protein-rich printable food inks extrusion-based printing. Small amplitude oscillatory shear measurements were used characterise while compression tests scanning electron microscopy freeze-dried samples. We found that rheological parameters such as storage modulus, loss tangent yield stress related ink printability stability. Investigations on effect composition, infill pattern (honeycomb/grid) direction textural microstructural properties 3D-printed objects revealed no clear pattern, but a strong compression. Microstructure heterogeneity seemed correlated with printed objects.