Formation and Texture Analysis of Extrusion-Based 3D Printed Foods Using Nixtamalized Corn and Chickpea Flours: Effect of Cooking Process
Extrusion-based three-dimensional (3D) food printing (3DFP) enhances the customization of 3D-printed foods by using multiple food pastes.Post-printing processes like baking are usually necessary and significantly impact the stability of the 3D-printed foods.This study aimed to produce multi-material 3D-printed foods using nixtamalized corn dough an