Rice starch as a functional additive to enhance 3D printability of date paste

This study explored the use of rice starch (RS) to improve the printability and structure of 3D-printed date paste (DP) gels. Gels containing different RS levels (5–20 %) were prepared and tested for their rheological properties, printing behavior, and post-printing stability. Increasing RS concentration enhanced 3D printed gel hardness and cohesiveness. Although gel springiness reduced, gels containing high RS levels maintained the shape stability, reflecting cohesiveness attribute is a crucial factor. Higher RS levels also reduced syneresis from 5 % to 1 %, reflecting improved water retention and gel network strength after printing. Starch addition resulted in a decrease in the gel G’ , which may be attributed to disruption of the native date paste network and possible dilution or moisture redistribution effects. However, the incorporation improved gel elastic behavior, as evidenced by the reduction in tan δ. Thermal analysis showed that increasing RS content improved thermal stability with a maximum degradation temperature of 167°C observed at RS 20 %, suggesting stronger interactions between starch and date paste components. Partial least squares (PLS) analysis confirmed that tan δ , hardness, adhesiveness, springiness, and moisture were key factors influencing printing performance. Overall, incorporating RS strengthened the structure, minimized syneresis, and improved the printability of date paste gels, demonstrating potential for customized and stable 3D-printed food products.