The imaged samples were protein- and dietary fibre-rich snack products produced by extrusion-based 3D printing. The aim of X-ray tomography imaging of these samples was to identify differences in internal structure of snacks made with differing raw material pastes. This data delineates structural changes that might also be perceived during sensory analysis or mechanical measurement of snack products. This study was part of a Business Finland supported project called 3D Surprise – Multilayer food textures by advanced manufacturing technologies (grant number 603/31/2016) and the results have been published in Lille, M., Kortekangas, A., Heiniö, R.-L., Sozer, N., 2020. Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour. Foods. To get this dataset, please contact fairdata-pas@gtk.fi. Preview dataset found at https://doi.org/10.23729/2b2801e7-2a4e-4de3-bfcd-f8ccaa9d6abf

2020