ÜÇ BOYUTLU (3D) BASKI TEKNİĞİYLE ELMA VE HAVUÇ SUYU BAZLI ÜRÜNLERİN ÜRETİMİ VE KARAKTERİZASYONU

Year 2024, Volume: 49 Issue: 4, 714 - 729, 14.08.2024

Selçuk Ok , Emin Yılmaz

https://doi.org/10.15237/gida.GD24029

Abstract

Bu çalışmada, 3D gıda yazıcısıyla elma ve havuç suyu bazlı sağlıklı, seçilen meyve ve sebzenin kendine has duyusal özelliklerini taşıyan atıştırmalıkların üretilmesi hedeflenmiştir. Bu atıştırmalıkların, meyve ve sebzeleri doğal formlarında tüketmeyi sevmeyen ve/veya tekstürlerinden dolayı tüketemeyen insanlar (yaşlılar, yutkunma zorluğu çekenler) için bir alternatif olacağı düşünülmüştür. Elma ve havuç suyunun jelleşmesi için gereken minimum nişasta konsantrasyonu %5 olarak belirlenmiştir. Parçalanmış jellerin reolojik özellikleri belirlenmiş ve bu parçalanmış jeller 3D yazıcıda işlenmiştir. %97 oranında basılabilirlik ve %98 oranında stabilite değerlerine sahip elma ve havuç suyu bazlı 3D ürünler elde edilmiştir. Duyusal analiz sonuçlarına göre her iki örneğin genel kabul skorları orta değerin altında kalmıştır. Ayrıca, ürünlerin fizikokimyasal ve termal özellikleri belirlenmiş, baskı hızı ve doluluk oranının baskı kalitesi üzerine etkileri incelenmiştir.

Keywords

3D Gıda Yazıcısı, jel, elma suyu, havuç suyu, reoloji, duyusal

Ethical Statement

Yok

Supporting Institution

Çanakkale Onsekiz Mart Üniversitesi

Project Number

FBA-2022-3971

Thanks

Bu çalışma Çanakkale Onsekiz Mart Üniversitesi Bilimsel Araştırma Projeleri (FBA-2022-3971) tarafından desteklenmiştir. Sağlanan destek için teşekkürlerimizi sunarız.

PRODUCTION OF APPLE AND CARROT JUICE BASED PRODUCTS USING THREE-DIMENSIONAL (3D) PRINTING TECHNIQUE AND THEIR CHARACTERIZATION

Abstract

This study aimed to produce apple and carrot juice-based healthy snacks with unique sensory properties of selected fruit and vegetable with a 3D food printer. It was thought that these snacks will be an alternative for those who do not like to consume fruits and vegetables in their natural form and/or for people who cannot consume fruits and vegetables due to their texture (elders, people with swallowing difficulty). Minimum starch concentration required for gelation of apple and carrot juice was determined as 5%. Rheological properties of disintegrated gels were determined and these disintegrated gels were processed in 3D printer. Apple and carrot juice-based 3D products with 97% printability and 98% stability were obtained. According to sensory analysis results, general acceptance scores remained below medium value. Moreover, physicochemical and thermal properties of the products were determined, and effects of printing speed and filling rate on printing quality were examined.

Keywords

3D Food Printer, gel, apple juice, carrot juice, rheology, sensory

Project Number

FBA-2022-3971

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