ArticleScientific reports2022
3D food printing improves color profile and structural properties of the derived novel whole-grain sourdough and malt biscuits.
Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed, 31 citations in OpenAlex.
- Extrusion-Based 3D Food Printing of Gluten-Free Quinoa Biscuits: Formulation and Printing Parameter Optimization.Journal of food science · 2026Article
- Three-Dimensional (3D)-Printed Snacks from Indigenous Composite Inks Improve Metabolic Dysfunctions Associated with High-Fat-Diet-Induced Obesity in Wistar Rats.Foods (Basel, Switzerland) · 2025Article
- Mathematical Modeling and Simulation of Adaptive Nozzle Design in Material Extrusion.Materials (Basel, Switzerland) · 2025Article
- Technological Development in Wholegrain Food Processing.Foods (Basel, Switzerland) · 2025Review
- Advanced 3D Food Printing with Simultaneous Cooking and Generative AI Design.Advanced materials (Deerfield Beach, Fla.) · 2025Article
- Consumers' attitudes toward 3D food printing: A South African context.Journal of food science · 2025Article
- A multivariate study on the effect of 3D printing parameters on the printability of gluten-free composite dough.Journal of the science of food and agriculture · 2025Article
- Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato.Scientific reports · 2024Article
- Effect of fermentation, malting and ultrasonication on sorghum, mopane worm andFrontiers in nutrition · 2024Article
- Influence of Infill Level and Post-Processing on Physical Parameters and Betaine Content of Enriched 3D-Printed Sweet Snacks.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Presentation of foods is essential to promote the acceptance of diversified and novel products. This study examined the color profile, browning index (BI), and structural properties of 3D-printed and traditional biscuits from whole-grain (WG) sourdough and germinated flours. The processed flours and composite/multigrain flours comprising cowpea sourdough (CS) and quinoa malt (QM) were used to prepare the snacks, and their structural characteristics were determined. Compared with the traditional biscuits, the 3D-printed biscuits showed considerable distinction in terms of consistent structural design and color intensities. The in-barrel shearing effect on dough biopolymers, automated printing of replicated dough strands in layers, and expansion during baking might have caused the biscuits' structural differences. The composite biscuit formulations had a proportional share of CS and QM characteristics. The 80% CS and 20% QM printed biscuit had a low redness and BI, increased cell volume, average cell area, and total concavity. The 60% CS and 40% QM printed snack showed improved lightness and yellowness, increased average cell elongation, and less hardness. The 3D-printed composite biscuits may be recommended based on their unique structural characteristics. Such attributes can enhance the acceptability of printed foods and reinvent locally prepared meals as trendy, sustainable, and functional foods.
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