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Texture-modified 3D printed dark chocolate: Sensory evaluation and consumer perception study.

Sylvester Mantihal1, Sangeeta Prakash1, Bhesh Bhandari1

  • 1School of Agriculture and Food Sciences, The University of Queensland, St Lucia, Queensland, Australia.

Journal of Texture Studies
|July 20, 2019
PubMed
Summary
This summary is machine-generated.

Consumers preferred the appearance of 3D printed chocolate with lower infill percentages (IPs). However, there was no significant difference in hardness preference between 3D printed and cast chocolate, indicating potential for 3D food printing.

Keywords:
3D food printinginfill percentagesensorytexture modification

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Area of Science:

  • Food science and technology
  • Materials science
  • Sensory science

Background:

  • Three-dimensional (3D) printing offers novel methods for food product design and texture modification.
  • Understanding consumer perception of 3D printed foods is crucial for market adoption.

Purpose of the Study:

  • To assess consumer preferences and perceptions of texture-modified 3D printed chocolate.
  • To evaluate the impact of infill percentage (IP) on chocolate appearance, hardness, and texture.
  • To compare 3D printed chocolate with conventionally cast chocolate.

Main Methods:

  • Two sensory tasting tests involving semitrained panelists (n=30) evaluating appearance and hardness.
  • Texture analysis measuring the force required to break chocolate samples with varying IPs.
  • A consumer survey (n=244) assessing perceptions of 3D printing technology in chocolate.

Main Results:

  • Panelists significantly preferred the appearance of 3D printed chocolate with 25% and 50% IP over 100% IP.
  • No significant difference in hardness preference was found between 3D printed samples (25%, 50%, 100% IP) and cast chocolate.
  • Texture analysis revealed increased hardness with higher IPs, with 100% IP 3D printed chocolate being less hard than cast chocolate.
  • Consumers expressed novelty and interest in 3D printed chocolate, highlighting its intricate designs and innovative technology.

Conclusions:

  • Appearance is a key factor influencing consumer preference in 3D printed chocolate, with lower IPs being more visually appealing.
  • 3D printing technology can achieve comparable or superior textural properties to conventional methods.
  • Consumer awareness and positive reception suggest significant potential for 3D food printing in the food industry.