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Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies

Abstract:

Rheological and textural characteristics of cookie doughs were measured to characterise the effect of two microalgae biomasses additions (Arthrospira platensis and Chlorella vulgaris) in 3D printed cookies. The rheological characteristics determined the addition of microalgae lead to a greater mechanical resistance and a predominance of the elastic component ahead of the viscous component, this behaviour was confirmed by the textural analysis that showed a greater force for the extrusion of microalgae-enriched doughs. Besides, the influence of processing parameters, including filament diameter (26 and 27 mm) and layer height (1.3 and 1.5 mm), on the geometric accuracy of a 3D printed food structure made of cookie dough before and after baking process, was evaluated. The addition of microalgae biomass in dough, for 3D printed cookies, improves the printability in terms of dimensional properties, achieving 3D structures more stable and resistant to baking.