299: Nutrition Innovation for the Aging: Characterizing Rheological, Functional, Textural Analysis, and In-Vitro Digestibility of Protein-Enhanced Gluten-Free Formulations

Introduction

3D printing (3DP), offers precise control over the shape, texture, flavor, and nutritional composition of food. 3DP holds promise for addressing malnutrition in older adults which can result in inadequate protein intake. 3DP enables the creation of protein matrices that combine traditional animal proteins with alternative protein sources. This study aimed to: (1) develop protein-based 3DP food inks that meet the protein needs of older adults, (2) evaluate the nutritional, rheological, functional, textural, and in-vitro digestibility properties of 3DP food matrices using animal proteins (whey, collagen, egg) and alternative proteins (algae, cricket, soy, pea, rice), and (3) assess the printability of protein-dense food inks.

Methods

Food inks were formulated using a base of instant potato mash (28.4 g), gluten-free baking flour (16.4 g), corn starch (1.8 g), vegetable oil (6.2 g), and water (50-135.6 g), with either animal proteins (22-25 g) or alternative proteins (23-32 g). Printability, rheological properties, texture, functionality, and in-vitro digestibility were assessed. A Foodini food 3D printer was used to print the food inks. Analyses were conducted in triplicate and results were analyzed using ANOVA with Tukey's test (p < 0.05).

Results

Food inks had 20-25g of protein per recipe, 200-400 calories, 30% from fat, 40% from carbohydrates, and fiber content of 3-6 grams. All inks produced from animal protein have higher functional properties such as water absorption, water solubility, oil absorption capacity, and swelling power than those produced from alternative proteins. All animal protein inks had shear thinning properties. In rheological analysis, all animal and alternative protein inks have higher storage modulus (G’) than loss modulus (G”) showing the elasticity of the food matrix. There was significant difference in the moisture content (39-67%), hardness (17.66-167.66 g), and protein hydrolysis in oral (5-7.5%), gastric (7.90-8.62%), intestinal (6.83-9.87%) and sequential phase (13.95-17.19%) between animal and alternative protein inks.

Significance

This research provides formulation and preparation guidelines for creating protein-dense 3D-printed foods. The comprehensive characterization of both animal and alternative protein sources will inform the development of personalized, protein-rich 3DP food products tailored to meet the unique nutritional needs of older adults, optimizing both texture and digestibility.

Authors: Chetanjot K. Romana, Sumanjot Kaur, Ali Ubeyitogullari, Jamie I. Baum