3D food printing as a promising tool for food fabrication: 3D printing of chocolate

The optimisation of printing dark chocolate was investigated, which included 3D printer modification. The modification comprises development of custom printer bed an inbuilt water recirculation system with a slow flow rate of 6.3 mL/s to avoid vibration. Additionally, a fan was attached to enhance the solidification of chocolate. It was found that 32°C was the optimal condition of chocolate melting and this temperature was applied in the printing process. The addition of the support structure on the mechanical properties of chocolate such as cross and parallel support structures printed in a hexagonal shape was also investigated. Findings indicated that the cross support increased the stability and strength (57.5±4.8 N) of chocolate more than the chocolate printed with parallel support (50.5±2.7 N) and without any support structure (12.6±6.1 N). Different infill structures (infill pattern and percentage) can contribute to the textural modification of 3D printed chocolate. The appearance of the 3DP construction was vital as this modality can influence the acceptability of the product. Sensory analysis was conducted among 30 semi -trained panellists. Most participants favoured the appearance of sample 3DP100%_IP (1.33) to those of samples 3DP25%_IP (2.00) and 3DP50%_IP (2.67). On the textural perspectives, consumers indicated their potential preferences on chocolate printed with 25% infill percentage. Similar results from consumer paired-preference test were obtained. These results suggested that consumer realised the potential of 3D printing for textural modification.

β-Cyclodextrin-Mediated Beany Flavor Masking and Textural Modification of an Isolated Soy Protein-Based Yuba Film

The application of β-cyclodextrin (CD) to remove unattractive volatile compounds has been applied in various food products. This study investigated the effect of CD concentration (1–4%) on the beany flavor masking and textural modification of yuba film prepared by isolated soy protein (ISP) in the presence of (+CD), or after removing, the flavor-entrapped CD (−CD). Based on gas chromatography–mass spectrometry (GC–MS), the addition of CD caused a decrease in 1-octen-3-ol, benzaldehyde, hexanal, and 2-heptanone, which are characterized as the major beany flavor compounds. Regardless of presence or removal, the use of CD was effective in reducing beany flavor in yuba film. Scanning electron microscopy (SEM) observation indicated that the CD present in yuba film was distributed on the lower surface and matrices of the films. In yuba film containing 4% CD, the CD crystals were concentrated on both the upper and lower surfaces of the film. The textural properties of the yuba film were affected by the presence or removal of CD, and better puncture strength was obtained when yuba was made after removing the CD. Therefore, this study indicates that the addition of CD was a good approach to mask the beany flavor of soy protein-based products, and textural properties could be improved by removing CD from the product formulation.

CHEVRON-TYPE HALITE AND NODULAR ANHYDRITE IN THE TRIASSIC SUBSURFACE EVAPORITES OF THE IONIAN ZONE (WESTERN GREECE)

Samples of the Ionian zone (western Greece) subsurface evaporites, obtained from well cores in salt bodies and in depths ranging from 1000 to 3500m, are texturally studied. Layered halite rocks consisting of chevron-type halite crystals represent most of the specimens. Between the chevron -type halite crystals, which are fluid inclusions-rich, clear halite without inclusions has been diagenetically formed by dissolution and precipitation processes. Anhydrite always accompanies the halite rocks as crystals or nodules. No-occurrence of gypsum has been detected. Along halite grain boundaries dolomite crystals occur. Dolomite grew on halite crystal surfaces as an early diagenetic mineral. Some dolomite crystals are clearly derived by replacement of anhydrite crystals. Halite layers are rich in clay and carbonaceous material favoring reducing environment (presence of pyrite crystals). Chevron-type halite supports accumulation beneath a body of brine, possibly recording annual precipitation cycles. However, its close association with nodular anhydrite cannot exclude the possibility of halite development, in a shallow-water or emergent environment by displacement from capillary brines. Since the studied halite crystals show evidence of mineral replacements and displacement, we suggest an analogous mechanism including accumulation from a standing body of brine and subsequent textural modification in the groundwater zone. Although, Ionian subsurface evaporites have undergone the above-mentioned diagenetical processes, they still reU in their primary textural characteristics. Real brecciation has not been detected in subsurface, except of an in-situ pseudo-brecciation. This observation clearly shows that the outcropping evaporite solution-collapse breccias were formed in the realm of meteoric zone, after the Ionian zone orogenesis.