(EA03-13-25) Nutrition Innovation for the Aging: Characterizing Rheological, Functional, and In-Vitro Digestibility of Protein-Enhanced Gluten-Free Formulations for 3D Food Printing

Scientific conference where the work was recently presented: IFT 2024 (Institute of Food Technologists)

Date on which the work was previously presented at the scientific conference listed: July 15-18, 2024

Objectives: The objectives of this study were to 1) to access consumer awareness and understanding of food 3D food printing (3DFP) and personalized nutrition, 2) assess the nutritional, rheological, functional, textural properties, and in-vitro digestibility of different animal proteins compared to alternative protein sources.

Methods: To assess consumer knowledge and perception of personalized nutrition and 3DFP using Qualtrics (n=167). Protein-based food inks were developing using instant potato mash (28.4g), gluten free baking flour (16.4g), corn starch (1.8g), vegetable oil (6.2g), water (50-135.6g) and either animal (whey, collagen, and egg) (22-25g) or alternative protein (cricket, algae, pea, rice, and soy) (23-32g) sources. The inks were tested for optimal printability, functionality, rheological, texture, and in-vitro digestibility of protein food matrices.

Results: Results revealed limited consumer awareness, indicating a need for education regarding 3DFP and personalized nutrition. 24-42% protein, 30% lipids, 40% carbohydrates and dietary fiber content of 3-6g, and 200-400 calories in protein inks. Data suggest that animal protein inks have higher functional properties such as viscosity, shear thinning, water absorption, water solubility, oil absorption capacity and swelling power than alternative proteins. There is significant difference in the moisture content (39-67%), hardness (17.66-167.66g), and protein hydrolysis in oral (2-15%), gastric (6-19%), intestinal (17-34%) and sequential phase (39-78%) among animal and alternative protein inks.

Conclusions: This research provides foundational knowledge for developing nutritionally optimized, 3D-printable formulations that could address specific dietary needs of older adults through personalized nutrition approached.

Funding Sources: Supported by the Arkansas Biosciences Institute (ABI) and Graduate Professional Student Congress