Abstract
Food printers enable the fabrication of very complex functionalized food products depending on personal requirements. This work examined the effect of carob extract addition into dark chocolate formulation on printability, sensory evaluation, chocolate rheology, texture, and consumption safety. 0% (control), 15% (C15), 30% (C30), and up to 40% (C40) replacement (determined by desired extrudability in the printer) of dark chocolate couverture with carob extract were evaluated for extrusion-based printing process. C30 was scored within an acceptable level receiving the most pleasant outcomes in sensory tests. The results also highlighted microbial safety and the positive attitudes of the panelists toward printed chocolate. The incorporation of carob extract at higher levels increased chocolate moisture and soft texture. Viscosity measurements revealed a distinction between higher and limited carob added groups. This study joined the growing body of printing research on naturally sweetened chocolate formulations for healthier alternatives.
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