From printability to palatability: A sensory and hedonic study of 3D-printed cereal- and legume-based products

Abstract

This study focused on generating formulas with high 3D-printability, nutritious values and appreciated by consumers. Earlier studies developed a thermomechanical treatment to make wheat flour printable, which was then optimized for rye and soy flours to vary the nutritional composition of the printed products, in particular their protein and fiber content. However, few studies have looked at consumers' sensory perceptions and preferences towards printed products. In this study, recipes based on wheat, rye or soy flour were taste-enhanced by the addition of cinnamon and apple puree. A sensory and hedonic characterization approach was then implemented to better understand the sensory criteria associated with each of these flours. By evaluating 7 products with two descriptive methods, we found that rye-based products are less compact and with cinnamon smell moderately pronounced. Soy-based products have less deformation, they are more compact and grainier with less sweetness. Wheat-based products are less hard, more humid, moderately compact and have a stronger cinnamon smell. Hedonic evaluation showed that soy products have the best visual appreciation but the worst textural appreciation. By using PREFMAP method combining sensory description by panelists and hedonic evaluation, we noticed that wheat flour products are consumers favorite (80–95 %), followed by rye (35–50 %) and soy (10–20 %). There is little difference in appreciation of products with or without apple puree (< 10 %). This approach provides sensory and hedonic information that will be crucial in establishing a reasoned approach to flour blend formulation in a future study.