Rheological and textural characteristics of cookie doughs were measured to characterise the effect of two microalgae biomasses additions (Arthrospira platensis and Chlorella vulgaris) in 3D printed cookies. The rheological characteristics determined the addition of microalgae lead to a greater mechanical resistance and a predominance of the elastic component ahead of the viscous component, this behaviour was confirmed by the textural analysis that showed a greater force for the extrusion of microalgae-enriched doughs. Besides, the influence of processing parameters, including filament diameter (26 and 27 mm) and layer height (1.3 and 1.5 mm), on the geometric accuracy of a 3D printed food structure made of cookie dough before and after baking process, was evaluated. The addition of microalgae biomass in dough, for 3D printed cookies, improves the printability in terms of dimensional properties, achieving 3D structures more stable and resistant to baking.

测量了曲奇面团的流变和质地特性，以表征两种微藻生物质添加的影响（节肢动物和小球藻））的3D打印Cookie中。流变学特性决定了微藻的加入会导致更大的机械阻力和弹性组分在粘性组分之前的优势，这种行为已通过组织分析得到了证实，该分析表明，挤压富含微藻的面团的力更大。此外，评估了包括长丝直径（26和27 mm）和层高（1.3和1.5 mm）在内的加工参数对由曲奇面团制成的3D打印食品结构烘烤前后的几何精度的影响。在面团中添加微藻生物质以用于3D打印的曲奇，就尺寸特性而言提高了可印刷性，从而实现了更稳定且耐烘烤的3D结构。