Abstract
Presentation of foods is essential to promote the acceptance of diversified and novel products. This
study examined the color profile, browning index (BI), and structural properties of 3D-printed and
traditional biscuits from whole-grain (WG) sourdough and germinated flours. The processed flours
and composite/multigrain flours comprising cowpea sourdough (CS) and quinoa malt (QM) were
used to prepare the snacks, and their structural characteristics were determined. Compared with the
traditional biscuits, the 3D-printed biscuits showed considerable distinction in terms of consistent
structural design and color intensities. The in-barrel shearing effect on dough biopolymers, automated
printing of replicated dough strands in layers, and expansion during baking might have caused the
biscuits’ structural differences. The composite biscuit formulations had a proportional share of CS
and QM characteristics. The 80% CS and 20% QM printed biscuit had a low redness and BI, increased
cell volume, average cell area, and total concavity. The 60% CS and 40% QM printed snack showed
improved lightness and yellowness, increased average cell elongation, and less hardness. The
3D-printed composite biscuits may be recommended based on their unique structural characteristics.
Such attributes can enhance the acceptability of printed foods and reinvent locally prepared meals as
trendy, sustainable, and functional foods.