The Effect of Enrichment with Sour-Cherry Extracts on Gluten-Free Snacks Developed by Novel 3D Technologies.

Gluten-free formulations (GF) were utilized as food inks enriched with sour-cherry powder (SCP) and lyophilized extract (SCLE), and their physicochemical, rheological, and thermomechanical properties were evaluated with respect to different leavening conditions. Post-printing drying was also assessed in terms of texture, color, and phenolic substances. SCP and SCLE enrichment decreased lightness by 15% and increased red hue by almost 30%, mainly in yeast formulations.