Development of a 3D-printed food based on arrowhead (Sagittaria sagittifolia L.) byproducts: Effects of hydrocolloids on printability and post-processing performance

This study aimed to develop a 3D-printed food using arrowhead byproducts (ADBs) as an innovative food-ink. Four hydrocolloids including xanthan gum, gellan gum, guar gum, and fenugreek gum were individually added into ADBs to prepare gel inks, namely AXG, AGG, AGUG, and AFG, respectively. The microstructure, texture, and rheological properties of gel inks were comprehensively studied. The sensory properties of post-processed 3D-printed products were compared. The results showed that the addition of hydrocolloid altered the microstructure of gel inks, and further influenced their texture and rheological properties. AGG exhibited rigid gel network structure via ion cross-linking and hydrogen bond interactions; however, it was not suitable for extrusion. The addition of xanthan gum endowed the gel ink with suitable gel strength and flowability, which were in favor of the extrusion process and the 3D-printed products showed the highest printing accuracy (96.02 %). The sensory properties of post-processed 3D-printed products exhibited distinct characteristics but hydrocolloid addition showed no significant influences in the same post-processing treatment. Baking was the desirable method for imparting the 3D-printed products with appealing color, desirable hardness, and pleasant aromas. This study provides feasible strategies and insights for the valorization of arrowhead byproducts.