This study examined the effects of different hydrocolloids (guar gum, xanthan gum and gelatin) on the sensory and textural properties of pureed carrots. There were eight products involved in the study; 3D printed carrots and moulded carrots without the addition of gums and with guar gum, xanthan gum and gelatin. All products were evaluated using trained panellists (n=12) and underwent a texture profile analysis. No significant differences were found between the moulded and 3D printed pureed carrots; instead, the samples were grouped based on the gum used in their production. The samples made with gelatin and xanthan gum were the hardest (texture profile analysis) and the densest samples when evaluated by the trained panellists. The 3D printing did not affect the taste properties of the pureed carrots, as they were evaluated to be similar to that of the moulded carrots (p>0.05). This study demonstrated that 3D printing did not affect the textural and sensory properties of pureed carrots when compared to moulded carrots. However, changes in the printing parameters (infill percentage, nozzle diameter, flow rate, nozzle height) need to be evaluated to determine their effect on the sensory properties of 3D printed pureed carrots. This article is protected by copyright. All rights reserved.

中文翻译：

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用明胶、瓜尔胶和黄原胶生产的 3D 打印和模制胡萝卜的比较

本研究考察了不同亲水胶体（瓜尔胶、黄原胶和明胶）对胡萝卜泥的感官和质地特性的影响。研究涉及八种产品；3D 打印的胡萝卜和模制胡萝卜，不添加树胶，含有瓜尔胶、黄原胶和明胶。所有产品均使用经过培训的小组成员 (n=12) 进行评估，并进行质地分布分析。模制和 3D 打印的胡萝卜泥之间没有发现显着差异；相反，样品根据生产中使用的口香糖进行分组。当由受过训练的小组成员评估时，用明胶和黄原胶制成的样品是最硬的（质地分布分析）和最致密的样品。3D 打印不会影响胡萝卜泥的味道，因为它们被评估为与模制胡萝卜相似（p>0.05）。这项研究表明，与模制胡萝卜相比，3D 打印不会影响胡萝卜泥的质地和感官特性。然而，需要评估打印参数（填充百分比、喷嘴直径、流速、喷嘴高度）的变化，以确定它们对 3D 打印胡萝卜泥感官特性的影响。本文受版权保护。版权所有。喷嘴高度）需要评估以确定它们对 3D 打印胡萝卜泥感官特性的影响。本文受版权保护。版权所有。喷嘴高度）需要评估以确定它们对 3D 打印胡萝卜泥感官特性的影响。本文受版权保护。版权所有。