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Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree

Abstract:

The creation of 3D printed food with programmed texture has the ambition of getting personalized properties through novel texture perceptions with many different ingbkp_redients and is helping the swallowing or mastication problems of vulnerable people. This study is done to determine the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified puree potatoes. At the moment there are not many studies about this correlation, and this information can be very helpful for food texture development. For people with swallowing difficulties, it is critical to have access to safe food with the desired texture. Therefore, understanding the correlation between texture-modified food will aid in the formulation of safe foods with desired sensory properties. Instrumental measurements of fortified puree were performed by a texture analyzer and the attributes obtained were firmness, consistency, cohesiveness, and index of viscosity. Quantitative descriptive analysis with eight trained panelists was employed to characterize the texture of the the3D-printed protein-fortified puree based on six sensory attributes: firmness, thickness, smoothness, rate of breakdown, adhesive, and difficulty swallowing. Three proteins (soy, cricket, and egg albumin with two different concentrations of 3 and 5%) were evaluated against puree potato without any protein as a control. The correlation results obtained from texture analysis and sensory evaluation were statistically significant (P < 0.05) which can be used to understand the impact of ingbkp_redients on textured modified puree to pbkp_redict the sensory attributes which need a lot of time for training panelists.