This study aimed to assess the preferences and perceptions of texture-modified 3D printed chocolate through three measures, two tasting tests and one survey. In the first test, 30 semi-trained panellists ranked their overall preference from among the three samples of chocolate printed in a honeycomb pattern with infill percentages of 25%, 50% and 100%. The panellists ranked the samples based on appearance and hardness. In the second test, the same panellists nominated one preference between a 3D printed sample (100% infill percentage) and a cast commercial chocolate sample. Friedman test indicated that there was no significant difference in overall preferences for hardness although the panellists significantly preferred the appearance of samples with 25% and 50% over the 100% infill. Further, there was no significant difference in preference between the cast and 100% infill samples. The texture data of the chocolate samples showed that a higher force was required to break the chocolate samples as the infill percentage increased from 25% (20.4 ± 1.1 N) to 100% (54.4 ± 1.5 N). Also, the 3D printed chocolate (printed in 100% infill percentage) was found to be less hard than that of casted chocolate. In the survey of consumer perceptions, a total of 244 participated and assessed the samples for their intricate design and novel technology concept through a questionnaire. While there was a general awareness of 3D printing technology among these participants, many were impressed with the application of 3D printing to chocolate, as this was the first time they had seen this. The results obtained from the sensory tests and consumer survey provided a useful insight into consumers' perception of 3D food printing and the 3D products design. This awareness will be beneficial to promote this technology in the food industry. This article is protected by copyright. All rights reserved.

中文翻译：

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纹理改性 3D 打印黑巧克力：感官评价和消费者感知研究

本研究旨在通过三项措施、两项品尝测试和一项调查来评估质地改性 3D 打印巧克力的偏好和感知。在第一次测试中，30 名半训练有素的小组成员从填充百分比为 25%、50% 和 100% 的蜂窝状图案印刷的三个巧克力样品中对他们的总体偏好进行了排名。小组成员根据外观和硬度对样品进行分级。在第二个测试中，相同的小组成员在 3D 打印样品（100% 填充百分比）和铸造商业巧克力样品之间指定了一个偏好。弗里德曼测试表明，尽管专家组成员明显更喜欢 25% 和 50% 的样品外观，而不是 100% 填充物，但总体上对硬度的偏好没有显着差异。更多，浇铸样品和 100% 填充样品之间的偏好没有显着差异。巧克力样品的质地数据表明，随着填充百分比从 25% (20.4 ± 1.1 N) 增加到 100% (54.4 ± 1.5 N)，需要更大的力来破坏巧克力样品。此外，发现 3D 打印巧克力（以 100% 填充百分比打印）的硬度低于铸造巧克力。在消费者认知调查中，共有244人参与，通过问卷调查对样本的复杂设计和新颖的技术概念进行了评估。虽然这些参与者对 3D 打印技术有了普遍的认识，但许多人对 3D 打印在巧克力上的应用印象深刻，因为这是他们第一次看到这种情况。从感官测试和消费者调查中获得的结果为了解消费者对 3D 食品打印和 3D 产品设计的看法提供了有用的见解。这种意识将有利于在食品行业推广这项技术。本文受版权保护。版权所有。