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Poster De Conférence Année : 2022

Optimization of 3D printable recipes using different flours: impact on the process, sensory properties and consumer appreciation

Résumé

3D food printing allows the development of personalized foods in terms of shape, texture, nutritional needs and preferences. Studies have already demonstrated the interest and applicability of printing wheat flour recipes. The objective of this project was to diversify the nutritional and sensory properties of printable recipes using different flours, while maintaining a good printability of the recipes and meeting consumer expectations. Soy and rye (T170) flour were selected due to their interesting nutritional composition (protein, fiber), their printability potential and their different sensory aspects. Based on a thermo-mechanical treatment initially developed for the preparation of a printable dough from wheat flour, an experimental design was set up for soy and rye flour (10 trials for each flour) to study the impact of 2 process parameters (water content and heating time) on the print quality. All recipes were flavored with cinnamon and for each flour (wheat, rye and soy), an additional recipe with 20 % apple puree was made to obtain a more complex and realistic product. Finally, six recipes were printed (wheat, rye and soy flour with and without apple puree), then baked (175°C, 17 min), and evaluated using a sensory panel of 4 experts (sensory profile) and 56 consumers (CATA method and hedonic appreciation). A diversity of sensory perception was observed for the products made by different flours. Using a back-engineering approach, we determined that consumers preferred wheat flour products with 7% of apple puree. Statistical analyzes also highlighted what sensory properties consumers expected. These results demonstrate the complexity of combining the printability of recipes, the nutritional properties and the consumer acceptance especially for recipes made from soy and rye flour that have obtained a lower consumer appreciation. In future studies, instrumental measurements would also be interesting to better understand the different sensory characteristics perceived between each product.
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Dates et versions

hal-04132437 , version 1 (19-06-2023)

Identifiants

  • HAL Id : hal-04132437 , version 1

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Valérie Guenard-Lampron, Xincheng Liu. Optimization of 3D printable recipes using different flours: impact on the process, sensory properties and consumer appreciation. Eurosense 2022 : A Sense of Earth, Sep 2022, Turku, Finland. 2022. ⟨hal-04132437⟩
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