School of Agriculture and Food Sciences, The University of Queensland, St Lucia, Queensland, Australia.
J Texture Stud. 2019 Oct;50(5):386-399. doi: 10.1111/jtxs.12472. Epub 2019 Aug 6.
This study aimed to assess the preferences and perceptions of texture-modified three-dimensional (3D) printed chocolate through three measures: two tasting tests and one survey. In the first test, 30 semitrained panelists ranked their overall preference from among the three samples of chocolate printed in a honeycomb pattern with infill percentages (IPs) of 25, 50, and 100%. The panelists ranked the samples based on appearance and hardness. In the second test, the same panelists nominated one preference between a 3D printed sample (100% IP) and a cast commercial chocolate sample. Friedman test indicated that there was no significant difference in overall preferences for hardness although the panelists significantly preferred the appearance of samples with 25 and 50% over the 100% infill. Furthermore, there was no significant difference in preference between the cast and 100% infill samples. The texture data of the chocolate samples showed that a higher force was required to break the chocolate samples as the IP increased from 25% (20.4 ± 1.1 N) to 100% (54.4 ± 1.5 N). Also, the 3D printed chocolate (printed in 100% IP) was found to be less hard than that of casted chocolate. In the survey of consumer perceptions, a total of 244 participated and assessed the samples for their intricate design and novel technology concept through a questionnaire. While there was a general awareness of 3D printing technology among these participants, many were impressed with the application of 3D printing to chocolate, as this was the first time they had seen this. The results obtained from the sensory tests and consumer survey provided a useful insight into consumers' perception of 3D food printing and the 3D products design. This awareness will be beneficial to promote this technology in the food industry.
本研究旨在通过三种方法评估质地改良的三维（3D）打印巧克力的偏好和认知：两种品尝测试和一项调查。在第一项测试中，30 位半熟练的品尝员对三种不同的巧克力样本进行了总体偏好排名，这些巧克力样本以蜂巢模式打印，填充率（IP）分别为 25%、50%和 100%。品尝员根据外观和硬度对样本进行了排名。在第二项测试中，同样的品尝员在 3D 打印样本（100% IP）和铸造商业巧克力样本之间提名了一个偏好。弗里德曼检验表明，虽然品尝员明显更喜欢 25%和 50%填充率的样本外观，但硬度的总体偏好没有显著差异。此外，铸造和 100%填充率样本之间的偏好没有显著差异。巧克力样本的质地数据表明，随着 IP 从 25%（20.4±1.1 N）增加到 100%（54.4±1.5 N），需要更大的力来破坏巧克力样本。此外，3D 打印巧克力（100% IP 打印）比铸造巧克力硬度低。在消费者认知调查中，共有 244 人参与并通过问卷评估了样本的复杂设计和新颖技术概念。虽然这些参与者对 3D 打印技术有普遍的认识，但许多人对 3D 打印在巧克力中的应用印象深刻，因为这是他们第一次看到这种应用。感官测试和消费者调查的结果为消费者对 3D 食品打印和 3D 产品设计的认知提供了有用的见解。这种意识将有助于推动该技术在食品行业的应用。
