Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates
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 an...
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2021-09-01
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doaj-510bd1064f824109a7eaf368136366eb2021-09-26T00:09:17ZengMDPI AGFoods2304-81582021-09-01102082208210.3390/foods10092082Temporal Sensory Perceptions of Sugar-Reduced 3D Printed ChocolatesKhemiga Khemacheevakul0John Wolodko1Ha Nguyen2Wendy Wismer3Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, CanadaDepartment of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, CanadaChemical and Food Engineering, Ho Chi Minh City University of Technology (HUTECH), Ho Chi Minh City 70000, VietnamDepartment of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, CanadaSugar-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 (<i>n</i> = 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.https://www.mdpi.com/2304-8158/10/9/20823D printingchocolatetemporal sensory methodssugar reductionTDSspatial distribution |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Khemiga Khemacheevakul John Wolodko Ha Nguyen Wendy Wismer |
spellingShingle |
Khemiga Khemacheevakul John Wolodko Ha Nguyen Wendy Wismer Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates Foods 3D printing chocolate temporal sensory methods sugar reduction TDS spatial distribution |
author_facet |
Khemiga Khemacheevakul John Wolodko Ha Nguyen Wendy Wismer |
author_sort |
Khemiga Khemacheevakul |
title |
Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates |
title_short |
Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates |
title_full |
Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates |
title_fullStr |
Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates |
title_full_unstemmed |
Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates |
title_sort |
temporal sensory perceptions of sugar-reduced 3d printed chocolates |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2021-09-01 |
description |
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 (<i>n</i> = 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. |
topic |
3D printing chocolate temporal sensory methods sugar reduction TDS spatial distribution |
url |
https://www.mdpi.com/2304-8158/10/9/2082 |
work_keys_str_mv |
AT khemigakhemacheevakul temporalsensoryperceptionsofsugarreduced3dprintedchocolates AT johnwolodko temporalsensoryperceptionsofsugarreduced3dprintedchocolates AT hanguyen temporalsensoryperceptionsofsugarreduced3dprintedchocolates AT wendywismer temporalsensoryperceptionsofsugarreduced3dprintedchocolates |
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