Multicomponent 3D-printed dysphagia foods: Integrating plant proteins, fats, and carbohydrates for nutritional and textural enhancement

Dysphagia is a rising concern worldwide due to its associated comorbidity, malnutrition. To address the need for visually appealing and nutritionally dense food, this study utilised three-dimensional printing (3DP) technology to develop multicomponent 3DP food composed of the three macronutrient groups. Faba bean protein (FBP) was heat-treated, and the change in functionality and structure was assessed via Fourier transform infrared (FTIR) and water-holding properties. Plant protein (PP) food inks made of the treated FBP and pea protein isolate (PPI) were optimised by incorporating oil at different concentrations. The resulting inks were assessed based on their shape fidelity, water mobility, texture and rheology. Finally, 3DP multicomponent food products were developed using mashed potato (MP), optimised PP and sunflower oil oleogel (SO). Their texture, shape fidelity, and the International Dysphagia Diet Standardisation Initiative (IDDSI) classification were assessed. Dry heat treatment of FBP resulted in a significant increase in overall WHC to 6.92 gg -1 (p<0.05). The addition of oil to plant protein inks significantly increased yield stress (p<0.05) and decreased the hardness (p<0.05), which in turn, significantly decreased print deviation up to 5±0.1% (p<0.05). 3DP multi-component food structures were developed with different ratios of MP, PP, and SO to create varied nutritional profiles. These structures were determined as IDDSI Level 5 – minced and moist, and exhibited low hardness (5.73±0.2N), adhesiveness (-1.61±0.08N), and good high shape fidelity (PD=4.2±0.6%). This study thus demonstrated that nutritionally customisable dysphagia-friendly foods can be produced via 3DP to help combat malnutrition in the ageing population. • Assessment of functional properties of dry heat treated faba bean protein. • Optimisation of plant protein food formulations for 3D printing. • Design and development of multicomponent 3D printed food structures. • 3D printed multicomponent food structures were categorised as IDDSI level 5.