Role of dietary fiber and flaxseed oil in altering the physicochemical properties and 3D printability of cod protein composite gel

3D printing technology produces personalized food for consumers with special needs. Hence, the current research investigated the rheological properties of the cod protein composite gel (CPCG) made on different mixes of inulin/soybean dietary fiber (IN/SDF) and flaxseed oil contents. The suitability of the 3D printed CPCG was further investigated by observing their water distribution and micro-structure. The results showed suitability of the CPCG for 3D printing with ratios of IN:SDF at 7:3 and 5:5 as well as 10% of flaxseed oil, wherein the gel was highly thixotropic, which made it suitable to be used as food ink. The addition of IN/SDF and flaxseed oil led to a decrease in the mobility of water molecules in the CPCG. Sample IN5-SDF5-15% with tangled structure showed the minimum hysteresis loop area (0.41 ± 0.17 log(Pa)/log(1/s)), leading to negative printability. Thus, CPCG can be used to manufacture customized foods for the elderly and other need-based consumers.