Quinoa and pea protein used as a novel source for producing dysphagia-oriented food by 3D printing technique

• Quinoa and pea protein were used to develop dysphagia-oriented food by 3D printing technique. • XG and CMC mixed by the rate of 1:1 showed a better printing and swallowing result. • No significant difference in flavor of several food inks was found compared with control group. Dysphagia, a prevalent condition affecting over 30% of the elderly, significantly elevates malnutrition risks due to impaired swallowing and insufficient nutrient intake. This study aimed to develop plant-based, 3D-printed dysphagia diets using pea protein isolate (PPI) combined with quinoa to enhance essential amino acid profiles, complemented by hydrocolloid —xanthan gum (XG), carboxymethyl cellulose (CMC), and agar—for tailored texture modulation. Eight ink formulations were evaluated based on molecular interactions, rheological behavior, 3D printing performance, and compliance with International Dysphagia Diet Standardization Initiative (IDDSI) standards. Synergistic effects of XG and CMC in Ink-C optimized shear-thinning properties and structural stability, enabling high-precision printing of self-supporting constructs. IDDSI testing confirmed that Ink-A and Ink-C met Level 5 “minced and moist” criteria, validated by texture parameters and shape retention during mechanical testing. Electronic nose showed minimal deviations in aromatic characteristics across all formulations, preserving sensory acceptability. In vitro digestion models revealed that hydrocolloid networks temporarily hindered gastric proteolysis but ultimately achieved sufficient intestinal hydrolysis (>76%) to ensure nutrient bioavailability. Ink-C was identified as the optimal formulation, harmonizing printability, swallow-safe textures, and digestibility. This work highlights the potential of hydrocolloid-engineered 3D printing to advance personalized nutrition for dysphagia management, offering scalable solutions to improve dietary diversity and clinical outcomes in aging populations. The objective of this study was to develop the dysphagia-oriented food of pea protein (PPI) -based food with quinoa by 3D food printing. Additionally, xanthan gum (XG), sodium carboxymethyl cellulose (CMC), and agar were cross-combined to form the ink formulation according to a fixed ratio, and the related indexes were measured. The results showed that the Ink-C showed superior printability and structural integrity, and can be classified as level-5 minced and moist dysphagia diets within the International Dysphagia Diet Standardization Initiative (IDDSI) framework. In vitro digestion assays further validated the formulations’ digestibility, ensuring nutrient retention critical for dysphagia patients.