Evaluating the 3D printability of pearl millet flour with banana pulp blends.

Background: Three-dimensional (3D) food printing is a promising method for developing nutritious snack foods with complex and customized structures. In this study, to develop a pearl millet-based snack formulation, the printability of pearl millet flour (PMF) was assessed, without and with the addition of banana pulp (BP), a natural taste and flavor enhancer, at five different levels (PMF:BP of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100).

Results: The water activity significantly decreased with increases in the proportion of BP; higher water activity was exhibited at 100:0 (0.