In food sector 3d printing has a big usable value. It enables the printing of customized shapes and models, contributes to a personalised diet, enables the use of food supplements from food waste and excess streams of the food industry. Plant waste can be a source of valuable substances. Non-toxic natural compounds with antioxidant activity in food waste have attracted a lot of attention as there is an increasingly clear direct link between a diet rich in antioxidants and health.. During the experimental work we found out how the addition of onion powder and spiruline (as natural antioxidants) to a 3D printed food affects moisture content, texture, color parameters and sensory properties after preparation and during biscuit storage. The results showed that in the case of added additives, we got better properties of the finished product (except for sensory evaluation). We were unable to confirm by measurements that the addition of a functional food with an antioxidant effect has a positive effect on the persistence of the food. With the addition of a functional food, the sensory properties changed. The colour changed significantly, and other sensory properties had a greater impact on the type of flour than the functional additive itself.
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