Three-dimensional printing of wheat flour and Acheta domesticus powder blends

Olajide Emmanuel Adedeji, Ha Eun Lee, Yeojin Kim, Hye Jee Kang, Mi Dan Kang, Ji Yoon Kim, Jung Soo Kim, Olufunke Oluseyi Ezekiel, Won Chan Kim, Sung Joon Lee, Kwang Deog Moon, Young Hoon Jung

Research output: Contribution to journalArticlepeer-review


Three-dimensional printing (3DP), a novel food-processing technique, may improve the aesthetic qualities of insect-based products. In this study, structural and morphological properties of insect powder-based bio-inks with 0%–75% insect powder (IP) in wheat flour (WF) matrix were evaluated. Proximate composition, water absorption capacity, amino acids and degree of redness and yellowness increased (P < 0.05). Fourier transform infrared analysis, scanning electron microscope and 3D printability results showed good incorporation of IP and WF. Good viscoelastic properties were exhibited by the inks using 40% solid of 75% IP and 25% WF, and 50% solid of 50% IP and 50% WF. These samples showed comparable dimensions to the standard design and had good textural properties. Thus, 3DP can be effective in processing edible insects, improving the aesthetic quality and reducing consumer apathy.

Original languageEnglish
Pages (from-to)6279-6285
Number of pages7
JournalInternational Journal of Food Science and Technology
Issue number10
Publication statusPublished - 2022 Oct


  • Acheta domesticus
  • bio-ink
  • edible insect
  • printability
  • three-dimensional printing
  • viscoelasticity
  • wheat flour

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering


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