Powder properties, rheology and 3D printing quality of gluten-free blends

Food personalization and customization is now easier due to 3D printing, but the printing performance of gluten-free cereal material has hardly been explored. This research investigated the suitability of four gluten-free powder blends for snack 3D printing. The blends were analyzed for their powder properties, and a selected blend served as a model to optimize median particle size (20.9; 155.4; 255.9 μm), amount of water (90; 95; 100% blend basis), and nozzle diameter (0.84; 1.0; 1.2 mm). The best printing quality was achieved with a particle size of 20.9 μm, a water amount of 97.5% (blend basis) and a nozzle diameter of 0.84 mm. With optimized parameters, blends with similar chemical composition but different botanical origin were also printed successfully. However, the mixture with the highest viscosity (τ = 4580 Pa s) showed the best printing accuracy (88%). Powder analysis should be further investigated to be used as a predictor for printing quality. [Display omitted] •Printing quality is strongly dependent on powder particle size and nozzle diameter.•Cryomilling of ingredients results in fine particles and high printing quality.•Higher batter viscosity contributes to higher printing accuracy.•Conditions defined for a model blend are applicable to others with similar composition.