Khemacheevakul Khemiga, Wolodko John, Nguyen Ha, Wismer Wendy
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
Chemical and Food Engineering, Ho Chi Minh City University of Technology (HUTECH), Ho Chi Minh City 70000, Vietnam.
Foods. 2021 Sep 3;10(9):2082. doi: 10.3390/foods10092082.
Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created using a 3D printer by layering chocolates with different sugar concentrations. This study aimed to evaluate the temporal sensory profile, perceived sweetness intensity, and acceptance of prototype sugar-reduced and non-sugar-reduced 3D printed chocolates. A consumer panel ( = 72) evaluated the sensory profiles of six-layered chocolates. Sensory profiles were determined by temporal dominance of sensations (TDS), overall sweetness by a five-point intensity scale, overall liking by the nine-point hedonic scale, and differences among chocolates over time were visualized by principal component analysis (PCA). Layering by 3D printing achieved a 19% reduction in sugar without changes in the perceived overall sweetness and overall liking. Layering order of high and low sugar chocolate influenced the perceived overall sweetness and temporal sensory profiles of 3D printed chocolates with different total sugar concentrations. The dominance of attributes associated with milk chocolate was observed to increase sweetness perception while the dominance of attributes associated with dark chocolate was observed to decrease overall sweetness perception. Three-dimensional food printing technology is progressing rapidly, and further sugar reduction could be achieved with refined research methods.
通过用3D打印机将不同糖浓度的巧克力分层，可以制作出具有理想感官品质和甜度的低糖巧克力。本研究旨在评估原型低糖和非低糖3D打印巧克力的瞬时感官特征、感知甜度强度和接受度。一个消费者小组（n = 72）对六层巧克力的感官特征进行了评估。感官特征通过感觉的时间主导性（TDS）来确定，总体甜度用五点强度量表评估，总体喜好度用九点享乐量表评估，巧克力之间随时间的差异通过主成分分析（PCA）可视化。通过3D打印分层可使糖分减少19%，而感知到的总体甜度和总体喜好度没有变化。高糖和低糖巧克力的分层顺序影响了不同总糖浓度的3D打印巧克力的感知总体甜度和瞬时感官特征。观察到与牛奶巧克力相关的属性的主导性增加了甜度感知，而与黑巧克力相关的属性的主导性则降低了总体甜度感知。三维食品打印技术正在迅速发展，通过改进研究方法可以进一步降低糖分。
