Printability evaluation of Chlorella vulgaris snacks

The aim of this work was to evaluate the influence Chlorella vulgaris ( C. ) additions on printability cereal-based doughs. Increasing levels incorporation (2–30 % w/w) were tested and a limit (30 %) for printing reached. Evaluation conducted based rheology texture properties doughs shape fidelity 3D printed combination assessment led development maps, where grouped into different (1–3), providing industrial relevant information successful food materials. Doughs with lower (firmness adhesiveness) (viscoelasticity viscosity) corresponded incorporation. up 12 microalga presented most accurate structures. Color measurements indicated that increasing produced darker perceptible color differences by human eye, when comparing control dough . Sensory analysis revealed low (2 improved snack's global appreciation. Further results from CATA subtle sensory attributes had positive impact • Incorporation quality 18 addition. could be easily printed. Snacks 2 highest scores. higher values total difference.