Printability evaluation of Chlorella vulgaris snacks

The aim of this work was to evaluate the influence of Chlorella vulgaris (C. vulgaris) additions on the printability of cereal-based doughs. Increasing C. vulgaris levels of incorporation (2-30 % w/w) were tested and a limit of incorporation (30 %) for printing was reached. Evaluation of printability was conducted based on the rheology and texture properties of the doughs and shape fidelity of the 3D printed doughs. The combination of rheology and texture properties and shape fidelity assessment led to the development of printability maps, where doughs were grouped into different levels of printability (1-3), providing industrial relevant information for successful printing of food materials. Doughs with lower texture (firmness and adhesiveness) and rheology (viscoelasticity and viscosity) properties corresponded to doughs with lower levels of C. vulgaris incorporation. Doughs with up to 12 % microalga incorporation presented the most accurate printed structures. Color measurements indicated that increasing additions of microalga produced darker doughs with perceptible color differences by human eye, when comparing the control dough to doughs with C. vulgaris. Sensory analysis revealed that low microalga incorporation (2 %) improved snack's global appreciation. Further results from CATA analysis revealed that subtle sensory attributes had a positive impact on global appreciation.

Automated summary

The aim of this study was to evaluate the influence of Chlorella vulgaris additions on the printability of cereal-based doughs. The results showed that lower levels of C. vulgaris incorporation led to doughs with lower texture and rheology properties, resulting in more accurate printed structures. Additionally, increasing additions of C. vulgaris produced darker doughs, while lower levels of incorporation improved the overall appreciation of the snack. Furthermore, subtle sensory attributes had a positive impact on overall appreciation.