Abstract
The aim of this study was to determine the influence of the macroscopic structure of 3D printed protein bars with chocolate fillings on instrumental texture properties and sensory perception. Protein bars with different printing patterns (layered, rectilinear and concentric) were prepared by extrusion-based 3D printing. We found that protein bars with concentric chocolate infill pattern were significantly harder than bars with a chocolate layer, despite their similar chocolate content. Protein bars with a chocolate layer were significantly more cohesive than bars with a rectilinear pattern. Differences in instrumental texture were explained using spring models. Results of sensory ranking tests (n = 70 participants) were in good agreement with those of instrumental texture analysis. For protein bars with 16 g/100g chocolate content, protein bars with concentric pattern were perceived as the hardest. For protein bars with 25 g/100g chocolate content, protein bars with concentric and rectilinear patterns were both perceived significantly harder than bars with a chocolate layer. No significant differences were found between bars that differed in infill pattern for perceived chewiness and liking. We conclude that by changing the macroscopic structure (printing pattern) of 3D printed protein bars with chocolate fillings, the instrumental and sensory properties can be modified without affecting liking.
Highlights
Very few studies (Chow et al, 2021; Fahmy et al, 2021; Kistler, Pridal, Bourcet, & Denkel, 2021; Mantihal et al, 2019; Punpongsanon et al, 2020; Zhu, Ribberink, De Wit, Schutyser, & Stieger, 2020) investigated how structural modifications created by 3D printing impact consumer and sensory perception of foods
The aim of this study was to determine the influence of the macro scopic structure of 3D printed protein bars with chocolate fillings on instrumental texture properties and texture perception
The protein paste consisted of 18 g/100g calcium caseinate (CaCas), 23 g/100g whey protein concentrate (WPC), 49 g/100g high-fructose corn syrup (HFCS), 5 g/100g glycerol, and 5 g/100g medium-chain triglyceride (MCT) oil, which closely resembles the formulation of commercially available protein bars
Summary
Very few studies (Chow et al, 2021; Fahmy et al, 2021; Kistler, Pridal, Bourcet, & Denkel, 2021; Mantihal et al, 2019; Punpongsanon et al, 2020; Zhu, Ribberink, De Wit, Schutyser, & Stieger, 2020) investigated how structural modifications created by 3D printing impact consumer and sensory perception of foods. These studies explored sen sory and oral behavioral responses (sweetness perception, texture preference and mastication behaviour) rather than texture perception of 3D printed foods. This allows to explore the impact of the infill pattern of solid materials (chocolates) on instrumental and sensory texture of paste like foods (protein bars)
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