Germination-driven modifications in pulse carbohydrates for optimized 3D food printing inks and structures.

This study investigates the development of extrusion-based 3D food printing (3DFP) inks using carbohydrate-rich flours from lentil and pea byproducts, before and after germination. Germination, a natural modification method, improved rheological and textural properties of 3DFP inks by reducing insoluble dietary fiber and increasing pasting viscosities, especially in pea carbohydrate-rich flour (PCRF). One-day germination improved shear-thinning behavior and viscoelastic moduli in germinated PCRF (PCRFG), enhancing printability. Optimal texture was achieved using 12 % PCRF at 80 °C. Extruder temperature, Z-axis feed rate, travel feed rate, and ingredient concentration significantly influenced hardness and springiness. Germination increased the mechanical strength of PCRFG-printed objects compared to germinated lentil flour (LCRFG) due to superior viscoelasticity. Scanning electron microscopy and micro-CT confirmed that PCRFG samples formed uniform pore structures with reduced air volume. These findings show that short-term germination enhances the functional and rheological properties of pulse flour, supporting its potential for improving 3DFP printability.