3D printing performance of whole lotus root powder and lotus root starch.

The evaluation of rheological properties and printability of whole-component foods is crucial for 3D printing. However, the properties of nutrient-rich whole lotus root powder (WL) remain poorly understood. Key experimental results demonstrated that WL at concentrations ranging from 10 % to 25 % exhibited superior printability compared to lotus root starch (LS). Specifically, WL achieved a lower shape deviation (sd = 9.76 % vs. 30.10 % for LS at 15 % concentration) and maintained a stable filament diameter (1.25 ± 0.021 mm) closer to the nozzle size (1.2 mm). The high viscosity of lotus root starch gel (LSG) hindered its extrusion from the printer nozzle, causing improper sample formation. In contrast, WL gels (WLG) showed enhanced water retention and reduced hardness, attributed to interactions among components such as fiber and lipids. These properties allowed WL-printed samples (WLP) to retain a soft and elastic texture even after prolonged storage. Thermogravimetric analysis further confirmed the improved thermal stability of WL, with a 20 % lower mass loss at 280-400 °C compared to LS. Overall, WL proved more suitable for 3D printing, providing a theoretical basis for integrating lotus root into printed foods and advancing practical applications in nutritional food production.