Scholarlink

<p>3D food printing offers opportunities to design customized, plant-based snacks, but little is known about their oral processing behavior and sensory perception. This study examined the effects of formulation and frying methods on the dynamic texture perception of 3D-printed soy-based snacks. Four formulations varying in tofu, soy yogurt, and starch content were printed and fried using air- and deep-fat methods. Physicochemical properties (moisture, oil content, hardness), oral processing parameters (bolus formation, particle size, chewing/swallowing behavior), and sensory characteristics were evaluated using Temporal Dominance of Sensations (TDS). Deep-fat frying produced significantly higher oil content (36.6–46.8% (w/w)) than air frying (1.6–2.3% (w/w), <i>p</i> &lt; 0.05), whereas air-fried snacks were harder (up to 25% higher, <i>p</i> &lt; 0.05), yielded finer bolus particles (76.9–84.6% &lt; 3&#xa0;mm, <i>p</i> &lt; 0.05), and required approximately twice as much time before the first swallow (29.1&#xa0;s vs. 14.3&#xa0;s, <i>p</i> &lt; 0.05). Snacks with the highest soy yogurt content showed the lowest bolus adhesiveness and strongest dominance of softness in TDS (up to 70%), while starch-rich formulations were harder and crispier, with dominance values above 75% for hardness. These results demonstrate that formulation and frying method strongly influence fragmentation, bolus properties, and texture perception, providing insights for designing innovative, health-conscious 3D-printed snacks.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Characterization of dynamic texture perception and the influence of formulation and frying method on bolus properties during oral processing of 3D-printed soy-based snacks

  • 期刊论文

  • 发表日期：

    2025年11月18日

查看全文
  • Fatemeh HooshmandRad,
  • Arash Ghaitaranpour,
  • Mirkhalil Pirouzifard

摘要

3D food printing offers opportunities to design customized, plant-based snacks, but little is known about their oral processing behavior and sensory perception. This study examined the effects of formulation and frying methods on the dynamic texture perception of 3D-printed soy-based snacks. Four formulations varying in tofu, soy yogurt, and starch content were printed and fried using air- and deep-fat methods. Physicochemical properties (moisture, oil content, hardness), oral processing parameters (bolus formation, particle size, chewing/swallowing behavior), and sensory characteristics were evaluated using Temporal Dominance of Sensations (TDS). Deep-fat frying produced significantly higher oil content (36.6–46.8% (w/w)) than air frying (1.6–2.3% (w/w), p < 0.05), whereas air-fried snacks were harder (up to 25% higher, p < 0.05), yielded finer bolus particles (76.9–84.6% < 3 mm, p < 0.05), and required approximately twice as much time before the first swallow (29.1 s vs. 14.3 s, p < 0.05). Snacks with the highest soy yogurt content showed the lowest bolus adhesiveness and strongest dominance of softness in TDS (up to 70%), while starch-rich formulations were harder and crispier, with dominance values above 75% for hardness. These results demonstrate that formulation and frying method strongly influence fragmentation, bolus properties, and texture perception, providing insights for designing innovative, health-conscious 3D-printed snacks.