Feasibility Study of Starch‐Based Biomass Incorporated 3D Printed Beef

Food additives are one of the essential components in 3D food printing, which can be used to improve the processability performance of printed foods. In this study, five types of soluble starch-based additives (Soluble starch (Ss), gelatinized soluble starch, gelatinized starch powder, oxidized starch powder (OSp), oxidized starch-gelatin powder (OS-G(p))) are added to ground beef in order to enhance its flowability during the extrusion process and improve the quality of 3D printed products. Beef products are made with 1% formulation for each starch-based additives and are compared with control (no additives) samples. All additives enhance the cooking yield of samples significantly. Among all treatments, diameter reduction is not significant compared to the control except for the addition of gelatinized Ss and OS-G(P). The addition of starch-based additives results in significant changes in the texture of the samples, with most of the hardness, chewiness, and viscosity decreasing. Treatment of starch-based additives brings a lighter color to the samples except for the addition of OSp, and all the additives reduce the redness and yellowness value significantly.