Quispe Santivañez Grimaldo Wilfredo, Javier Ninahuaman Henry Juan, Paucarchuco Soto Joselin, Pedrosa Silva Clerici Maria Teresa, Salvador-Reyes Rebeca
Escuela Profesional de Ingeniería Agroindustrial, Facultad de Ingeniería, Universidad Nacional Autónoma Altoandina de Tarma, Acobamba 120701, Peru.
Departamento de Ciência de Alimentos e Nutrição, Universidade Estadual de Campinas (UNICAMP), São Paulo 13083-862, Brazil.
Foods. 2025 Feb 20;14(5):715. doi: 10.3390/foods14050715.
This study optimizes the 3D extrusion printing parameters-water-to-flour ratio (X), temperature (X), and printing speed (X)-for raw (RFB) and extruded (EFB) dehulled Andean fava bean flours to maximize print quality and minimize structural defects. A 2 central composite design combined with response surface methodology (RSM) was used to identify the optimal conditions for achieving geometric precision, surface homogeneity, and textural stability. Physicochemical analyses showed that extrusion cooking substantially modified the composition and rheology of the flour. Compared with RFB, EFB exhibited lower protein and fiber contents, a higher proportion of digestible carbohydrates, and reduced rheological parameters (τ, K, G', G″), which facilitated printing. The evaluation of different parameter combinations revealed notable differences between the two flours, with X and X exerting the greatest influence on print quality. For RFB, the highest desirability (0.853) was achieved at X = 0.806, X = 23.18 °C, and X = 2470.5 mm/min, yielding more uniform and firmer printed structures. In contrast, EFB reached a desirability of 0.844 at X = 1.66 °C, X = 56.82 °C, and X = 1505.43 mm/min, indicating its outstanding geometric accuracy and robustness. In conclusion, raw flour requires higher hydration and lower temperatures to prevent excessive viscosity. In contrast, extruded flour benefits from low water and high temperatures to achieve stable structures and firm textures. These findings demonstrate the feasibility of using Andean fava bean flour in 3D food printing to create nutrient-dense, functional foods with improved printability. This work offers practical applications for developing personalized foods-such as customized meals for individuals with specific dietary requirements-while contributing to sustainable and secure food production. Future research should address long-term storage, post-printing drying methods, and scaling production.
本研究针对生的（RFB）和挤压的（EFB）去皮安第斯蚕豆粉，优化了3D挤压打印参数——水与面粉比例（X）、温度（X）和打印速度（X），以最大化打印质量并最小化结构缺陷。采用二水平中心复合设计结合响应面法（RSM）来确定实现几何精度、表面均匀性和质地稳定性的最佳条件。物理化学分析表明，挤压蒸煮显著改变了面粉的成分和流变学特性。与RFB相比，EFB的蛋白质和纤维含量较低，可消化碳水化合物比例较高，流变学参数（τ、K、G'、G″）降低，这有利于打印。对不同参数组合的评估显示，两种面粉之间存在显著差异，其中X和X对打印质量影响最大。对于RFB，在X = 0.806、X = 23.18°C和X = 2470.5毫米/分钟时达到最高可取性（0.853），产生更均匀、更紧实的打印结构。相比之下，EFB在X = 1.66°C、X = 56.82°C和X = 1505.43毫米/分钟时可取性达到0.844，表明其具有出色的几何精度和稳健性。总之，生面粉需要更高的水合作用和更低的温度以防止过度粘性。相比之下，挤压面粉受益于低水分和高温以实现稳定结构和紧实质地。这些发现证明了在3D食品打印中使用安第斯蚕豆粉来制造营养丰富、具有改善可打印性的功能性食品的可行性。这项工作为开发个性化食品——如为有特定饮食需求的个人定制餐食——提供了实际应用，同时有助于可持续和安全的食品生产。未来的研究应解决长期储存、打印后干燥方法和扩大生产规模的问题。
