Improving the three‐dimensional printability of taro paste by the addition of additives

Abstract The aim of this study was to explore the 3D printing ability of taro paste affected by five different food additives (sodium alginate [SA], sodium carboxymethyl cellulose, xanthan gum, guar gum, and whey protein). Rheological tests indicated that all samples showed shear‐thinning behavior and the apparent viscosity, storage modulus G ′, and loss modulus G ″ were all improved. The texture and moisture distribution were also affected by different additives. Samples added with SA exhibited the best performance on printing behavior with smooth outlook and less dimensional variability of printed cuboids (−0.76%, −0.60%, −0.50% in length, width, and height, respectively). Taking printing time and quality of printed cuboids into account, a nozzle diameter of 0.84 mm, a nozzle moving speed of 25 mm/s, and a extrusion rate of 13 mm 3 /s were considered to be the suitable parameters. Practical Applications Compared with the normal food mixed system for 3D printing, the results indicated that taro–gum mixtures showed shear‐thinning behavior, apparent viscosity, printing behavior with smooth outlook, and less dimensional variability of printed cuboids were all improved, which is hopeful for further application in 3D food printing.