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Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates
Khemiga Khemacheevakul1, John Wolodko1, Ha Nguyen2
1Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
Foods (Basel, Switzerland)
|September 28, 2021
Summary
3D printing enables sugar-reduced chocolates with desirable taste by layering different sugar concentrations. This technology achieved a 19% sugar reduction without altering sweetness or consumer liking.
Area of Science:
- Food Science
- Sensory Science
- Materials Science
Background:
- Consumer demand for reduced-sugar confectionery is increasing.
- Traditional sugar reduction methods can negatively impact taste and texture.
- 3D food printing offers novel approaches to food product design and formulation.
Purpose of the Study:
- To evaluate the sensory profiles, sweetness intensity, and acceptance of 3D printed chocolates with reduced sugar content.
- To investigate the impact of layering different sugar concentrations on chocolate sensory perception.
- To assess the potential of 3D printing for creating sugar-reduced chocolates with desirable qualities.
Main Methods:
- A consumer panel (n=72) evaluated six-layered 3D printed chocolates with varying sugar concentrations.
- Sensory profiles were assessed using temporal dominance of sensations (TDS).
- Perceived sweetness intensity and overall liking were measured using five-point and nine-point scales, respectively. Principal component analysis (PCA) visualized temporal sensory differences.
Main Results:
- 3D printing achieved a 19% sugar reduction without compromising overall sweetness or consumer liking.
- The order of layering high and low sugar chocolate significantly influenced perceived sweetness and temporal sensory profiles.
- Dominance of milk chocolate attributes increased sweetness perception, while dark chocolate attributes decreased it.
Conclusions:
- 3D food printing is a viable technology for producing sugar-reduced chocolates with appealing sensory characteristics.
- Strategic layering of different sugar concentrations can manipulate sweetness perception and temporal sensory profiles.
- Further advancements in 3D printing and research methodologies can enable greater sugar reduction in confectionery.
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