Protein Fortification of Millet-Based Gluten-Free Snacks Designed for 3D Printing

Abstract

The global trend in gluten-free snack innovation involves using naturally gluten-free grains as a nutrient-rich foundation, enriching formulations with multifunctional plant and microbial proteins, and optimizing ingredient interactions to balance nutritional demands with structural integrity. The study demonstrates that blending proso millet flour with yeast-derived and almond (50:50 ratio) proteins effectively produces a protein- and fiber-rich gluten-free dough suitable for 3D printing, without the need for synthetic additives. This approach aligns with the growing demand for clean-label, sustainable protein sources that enable the creation of healthy, stable, and appealing ready-to-eat snacks. The enriched dough demonstrated superior rheological behavior, characterized by a dominant el