Development of 3D printed dark chocolate sweetened with carob extract

Cikrikci Erunsal S., Basturk Z. S., Canturkoglu I., Öztürk H. İ.

International Journal of Gastronomy and Food Science, cilt.34, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 34
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.ijgfs.2023.100794
  • Dergi Adı: International Journal of Gastronomy and Food Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Anahtar Kelimeler: 3D printing, Carob, Chocolate, Physicochemical property
  • Yıldız Teknik Üniversitesi Adresli: Hayır

Özet

Food printers enable the fabrication of very complex functionalized food products depending on personal requirements. This work examined the effect of carob extract addition into dark chocolate formulation on printability, sensory evaluation, chocolate rheology, texture, and consumption safety. 0% (control), 15% (C15), 30% (C30), and up to 40% (C40) replacement (determined by desired extrudability in the printer) of dark chocolate couverture with carob extract were evaluated for extrusion-based printing process. C30 was scored within an acceptable level receiving the most pleasant outcomes in sensory tests. The results also highlighted microbial safety and the positive attitudes of the panelists toward printed chocolate. The incorporation of carob extract at higher levels increased chocolate moisture and soft texture. Viscosity measurements revealed a distinction between higher and limited carob added groups. This study joined the growing body of printing research on naturally sweetened chocolate formulations for healthier alternatives.