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

Mantihal, Sylvester; Prakash, Sangeeta; Bhandari, Bhesh

doi:10.1111/jtxs.12472

Cited by 61 publications

(42 citation statements)

References 40 publications

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“…This might be due to the formation of empty spaces during the deposition of layers. In 2019, Mantihal et al presented three samples of chocolate printed in a honeycomb pattern with infill percentages of 25%, 50%, and 100% [98] to 30 semi-trained panelists. The panel preferred their 3D printed chocolate with 25% infill because of its relative softness.…”

Section: Materials For 3d Food Printingmentioning

confidence: 99%

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Gholamipour‐Shirazi

Kamlow

Norton

et al. 2020

Foods

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Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide an indulgence or entertaining experience, personalized food product, or specific nutritional needs. This paper reviews the additive manufacturing methods and materials in detail as well as their advantages and disadvantages. After a full discussion of 3D food printing, the reports on edible printed materials are briefly presented and discussed. In the end, the current and future outlook of additive manufacturing in the food industry is shown.

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Section: Materials For 3d Food Printingmentioning

confidence: 99%

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Gholamipour‐Shirazi

Kamlow

Norton

et al. 2020

Foods

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“…3D printing is also enabling the creation of drug delivery materials, with pediatric-friendly chocolate-based acetaminophen and ibuprofen having been successfully produced, and capsaicin candy for oral ulcer treatment. [41][42][43] Working toward rehabilitation of pharyngeal weakness or incoordination, speech and swallowing therapists may choose strength-or skill-based rehabilitation models. Strength-based training utilizes exercises designed to increase bolus driving forces through the pharynx such as the effortful swallow or the Masako maneuver.…”

Section: Therapymentioning

confidence: 99%

“…Recent work developing 3D‐printed foods, improved flavor/altered texture, and “shaped” but texture‐altered foods are aimed at improving the appeal of eating while maintaining favorable rheology. 3D printing is also enabling the creation of drug delivery materials, with pediatric‐friendly chocolate‐based acetaminophen and ibuprofen having been successfully produced, and capsaicin candy for oral ulcer treatment 41–43 …”

Section: Managementmentioning

confidence: 99%

Aspects of the assessment and management of pharyngoesophageal dysphagia

Allen

Dewan

Herbert

et al. 2020

Annals of the New York Academy of Sciences

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Swallowing complaints are common and may have significant consequences for nutrition and pulmonary health. Etiology varies and different aspects of the deglutitive system may be affected. A thorough assessment from the oral cavity to the stomach will provide physiologic information that enables specific targeted management plans to be devised. Although the swallow trajectory bridges anatomic areas, there has previously been a tendency to compartmentalize assessment and treatment by arbitrary anatomic boundaries. It is now clear that this approach fails to appreciate the complexity of swallow mechanics and that systems (oral, pharyngeal, esophageal, and pulmonary) are intertwined and codependent. Swallowing specialists from different backgrounds and with complementary skill sets form a multidisciplinary team that can provide insight and address multiple areas of management. With the advent of new tools for instrumental evaluation, such as manometry, targeted rehabilitative strategies can be informed by physiology, increased in precision and breadth, and assessed quantitatively. Surgical approaches have evolved toward endoscopic techniques, and food technology is expanding options in dietary management. The multidisciplinary team is core to managing this varied and often neglected patient population. This review is for clinicians treating swallowing disorders and will explore the selected aspects of the assessment and management of pharyngoesophageal swallowing disorders.

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“…Many food products have already been developed using 3D printing: chocolate structures (Lipton, Cutler, Nigl, Cohen, & Lipson, 2015; Mantihal, Prakash, & Bhandari, 2019a, 2019b; Mantihal, Prakash, Godoi, & Bhandari, 2019), cereal‐based foods with probiotics (Zhang, Lou, & Schutyser, 2018), cereal‐based snacks fortified with insects (Severini, Azzollini, Albenzio, & Derossi, 2018), dough (Liu et al, 2019), egg and rice flour blends (Anukiruthika, Moses, & Anandharamakrishnan, 2020), fruit leather (Azam, Zhang, Mujumdar, & Yang, 2018), processed cheese (Le Tohic et al, 2018), smoothies using a blend of fruit and vegetables (Severini, Derossi, Ricci, Caporizzi, & Fiore, 2018). Of these studies, only two investigated the sensory properties of the 3D printed products (Mantihal, Prakash, & Bhandari, 2019b; Severini, Derossi, et al, 2018); and neither study evaluated the 3D printed products using trained panelists, as will be completed in this study. These studies used consumers to evaluate the 3D food items; this study will use trained panelists to evaluate the sensory properties of 3D printed food products objectively.…”

Section: Introductionmentioning

confidence: 99%

“…, dough (Liu et al, 2019), egg and rice flour blends (Anukiruthika, Moses, & Anandharamakrishnan, 2020), fruit leather (Azam, Zhang, Mujumdar, & Yang, 2018), processed cheese (Le Tohic et al, 2018), smoothies using a blend of fruit and vegetables (Severini, Derossi, Ricci, Caporizzi, & Fiore, 2018). Of these studies, only two investigated the sensory properties of the 3D printed products (Mantihal, Prakash, & Bhandari, 2019b;; and neither study evaluated the 3D printed products using trained panelists, as will be completed in this study. These studies used consumers to evaluate the 3D food items; this study will use trained panelists to evaluate the sensory properties of 3D printed food products objectively.…”

mentioning

confidence: 99%

Comparison of3Dprinted and molded carrots produced with gelatin, guar gum and xanthan gum

Strother

Moss

McSweeney

2020

Journal of Texture Studies

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This study examined the effects of different hydrocolloids (guar gum, xanthan gum and gelatin) on the sensory and textural properties of pureed carrots. There were eight products involved in the study; 3D printed carrots and molded carrots without the addition of gums and with guar gum, xanthan gum and gelatin. All products were evaluated using trained panelists (n = 12) and underwent a texture profile analysis. No significant differences were found between the molded and 3D printed pureed carrots; instead, the samples were grouped based on the gum used in their production. The samples made with gelatin and xanthan gum were the hardest (texture profile analysis) and the densest samples when evaluated by the trained panelists. The 3D printing did not affect the taste properties of the pureed carrots, as they were evaluated to be similar to that of the molded carrots (p > .05). This study demonstrated that 3D printing did not affect the textural and sensory properties of pureed carrots when compared to molded carrots. However, changes in the printing parameters (infill percentage, nozzle diameter, flow rate, nozzle height) need to be evaluated to determine their effect on the sensory properties of 3D printed pureed carrots. K E Y W O R D S additive manufacturing, dysphagia, sensory properties, trained panel 1 | INTRODUCTION 3D printing technology represents a new paradigm for the development and production of food and holds significant potential as a solution to food intake challenges (Pallottino et al., 2016). The first application of 3D printing was by researchers from Cornell University using extrusion properties (Malone & Lipson, 2007). 3D printing is a form of technology where the preparation and printing processes must be precise. Before printing, food ingredients must be in a useable form; for instance, a powder, a liquid, or puree (Berman, 2012). This processing is considered the pre-treatment step and may also include the addition of certain hydrocolloids or micronutrients. The ingredients are then extruded as a fine thread through the printer's nozzle as it moves in X, Y, and Z directions (Liu, Liang, Saeed, Lan, & Qin, 2019). The extruder, also known as the print head, pushes material out of the printer and onto the printing bed. Both the bed and the extruder can be configured to various temperatures depending on the desired printing result (Sun, Zhou, Huang, Fuh, & Hong, 2015). The 3D printer extrudes the ingredient(s) layer by layer until a 3D object is formed. Several layers later, a food product is created based on a recipe file selected from the printer's controller software (Berman, 2012). This rapid prototyping method is quite complicated, with various command codes and files; however, with proper planning, a 3D structure can be printed efficiently with minimal human effort (Vancauwenberghe et al., 2017). Many food products have already been developed using 3D printing: chocolate structures (

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

Cited by 61 publications

References 40 publications

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Aspects of the assessment and management of pharyngoesophageal dysphagia

Comparison of3Dprinted and molded carrots produced with gelatin, guar gum and xanthan gum

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