The impact of dietary fibers on the construction and molecular network of extrusion-based 3D-printed chicken noodles: Unlocking the potential of specialized functional food

3D printing technology is promising in creating specialized functional foods, such as high-protein and high dietary fiber noodles. In this study, chicken breast-based noodles with varying proportions of oat bran and konjac flour were developed. The research analyzed the physicochemical, digestive properties, and 3D printability of these chicken-based doughs and noodles. The results indicated that the inclusion of fiber-rich flours notably enhanced dough viscosity and viscoelasticity. However, exceeding 4 % konjac flour negatively affected cooking quality and texture due to its strong water absorption capacity. The experimental group with fiber-rich flours exhibited prolonged starch/protein digestion time compared to the Control group. The increased ability to bind water in the fiber rich formula likely restricted water mobility, affecting mass transition in the “water channel”. Notably, chicken noodles fortified with 6 % oat bran and 2 % konjac flour displayed the highest 3D printability. These results offer valuable insights for the industry in selecting appropriate dietary fiber sources for the development of nutritionally balanced 3D-printed meal options. [Display omitted] •Oat bran and Konjac fibers are used to fortified the chicken meat-based noodle formula using 3D printing technology.•The dough viscoelasticity and printability were improved by dietary fibers.•Formulation fortified with 6 % oat bran and 2 % Konjac fiber demonstrated optimal 3D printability.•Fiber enrichment prolonged the starch/protein digestion time, due to the enhanced water binding properties and reinforced dough network.