Akademik Veri Yönetim Sistemi
Akademik Gida, cilt.21, sa.3, ss.243-253, 2023 (Scopus)
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).