Effect of oat flour on the <scp>3D</scp> printing properties of mashed potatoes: rheological, textural, and oro‐sensory evaluation
MP-OF formulations, particularly with 50% OF substitution, provide a balanced rheological profile suitable for extrusion-based 3D food printing. These blends overcome mechanical limitations of pure MP, allowing fabrication of structurally stable, palatable, and potentially health-enhanced 3D-printed foods. This approach supports personalized nutrition and the use of accessible, home-friendly 3D printing technologies for novel food design. © 2025 Society of Chemical Industry.
Authors
- Elizaveta Chistiakova
- Larisa A. Bakutova (ORCID: https://orcid.org/0000-0001-9048-2821)
- Daria S. Khramova (ORCID: https://orcid.org/0000-0003-0970-9203)
- Fedor Vityazev (ORCID: https://orcid.org/0000-0002-4248-1995)
- Sergey V. Popov (ORCID: https://orcid.org/0000-0003-1763-8898)
- Alisa Sokolova
- Natalya V. Zueva
- Inga Velskaya
Institutions
- Institute of Geology, Komi Science Centre (RU)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-12-04
- DOI
- https://doi.org/10.1002/jsfa.70366
- Primary Topic
- Additive Manufacturing and 3D Printing Technologies
- Type
- article
- Field-Weighted Citation Impact
- 0.00