Karides Unlu Atıştırmalık Üretiminde 3D Gıda Yazıcısı Kullanımı: Yazdırma Parametreleri ve Formülasyonun Optimizasyonu

Üç boyutlu (3D) yazıcıların son yıllarda gıda sektöründe kullanımı gittikçe yaygınlaşmaktadır. 3D gıda yazıcıları gıda ürünlerinin verimli kullanımını sağlamakta, karmaşık şekillerde, farklı tekstürel özellikte ve istenen içerikte ürünlerin geliştirilmesine imkân vermektedir. Bu çalışmanın amacı 3D gıda yazıcı ile karides unu katkılı tahıl bazlı üç boyutlu sağlıklı atıştırmalık üretimi ile karides tüketiminin arttırılmasına katkı sağlanmasıdır. Ürünlerin yazdırılması için ilk olarak karides unu olmaksızın gıda yazıcısında yazdırılabilir en uygun özellikteki (referans) hamur içeriği belirlenmiştir. Daha sonra 3D gıda yazıcısında, hedeflenen şekilde 3D olarak yazdırılabilen ve yazdırma sonrası yapısını koruyabilen ürünlerin elde edilmesi amacıyla hamur yapısına etki eden parametreler Plackett-Burman deneysel tasarımı kullanılarak optimize edilmiştir. Bunun için karides unu, buğday unu/mısır unu oranı, su sıcaklığı, yağ miktarı, ürün yüksekliği ve şekil doluluk oranı bağımsız değişken parametreler olarak belirlenmiştir. Analizler sonucunda, karides unu oranı ve su sıcaklığının hamurun sertliği, kıvam ve iç yapışkanlık değeri üzerindeki etkisinin önemli olduğu, viskozite indeksi üzerine ise sadece karides unu oranının etkisinin önemli olduğu tespit edilmiştir (p<0.05). 3D yapı analizleri sonucunda dış çap hata oranına söz konusu değişkenlerin etkisinin önemsiz olduğu, iç çap hata oranına ise buğday unu/mısır unu oranı, eklenen suyun sıcaklığı ve şekil doluluk oranının etkisinin önemli olduğu belirlenmiştir (p<0.05). Karides unu miktarı, buğday unu/mısır unu oranı, su sıcaklığı ve şekil doluluk oranının, ürünlerin toplam hata oranına etkisi önemli bulunmuştur (p<0.05).

Anahtar Kelimeler:

3D gıda yazıcısı, Optimizasyon, Tekstür, Atıştırmalık gıda, Karides

Production of Snacks with Shrimp Flour by 3D Food Printers: Optimization of Printing Parameters and Formulation

The use of three-dimensional (3D) printers in the food industry is widespread in recent years. 3D food printers improve products with complex shapes, different textural properties, and desired compositions apart from providing efficient utilization of foods. This study aimed to contribute to an increase in shrimp consumption with the production of 3D healthy snacks with cereal-based shrimp flour with a 3D food printer. Firstly, the most printable (reference) dough composition was determined, which could be printed by a food printer without the addition of shrimp flour. Then, significant factors affecting dough structure were optimized using the Plackett-Burman experimental design to obtain products that could be 3D-printed in a targeted design and self-supporting ability after printing. Shrimp flour, corn flour/wheat flour ratio, water temperature, butter amount, product height, and infill rate were determined as independent variables. It was determined that the effect of shrimp flour ratio and water temperature on the firmness, consistency, and cohesiveness of the dough was statistically significant while the effect of shrimp flour ratio on the viscosity index was significant (p<0.05). Results of the 3D structure analysis showed that the effect of these variables on the outer diameter error rate was insignificant, while the effect of the wheat flour/corn flour ratio, the water temperature, and the infill level were significant on the inner diameter error rate (p<0.05). The influence of the amount of shrimp flour, wheat flour/corn flour ratio, water temperature, and infill level on the total error rates of the products were significant (p<0.05).

Keywords:

3D food printer, Optimization, Texture, Snack food, Shrimp,

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