A brief review on 3D printing of chocolate

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DC Field	Value	Language
dc.contributor.author	Athira, V A	-
dc.contributor.author	Udayarajan, C T	-
dc.contributor.author	Goksen, G	-
dc.contributor.author	Brennan, C S	-
dc.contributor.author	Nisha, P	-
dc.date.accessioned	2023-10-03T08:32:41Z	-
dc.date.available	2023-10-03T08:32:41Z	-
dc.date.issued	2023-06	-
dc.identifier.citation	International Journal of Food Science & Technology; 58(6):2811-2828	en_US
dc.identifier.uri	https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.16415	-
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/4509	-
dc.description.abstract	The use of 3D printing (3DP) for food applications is gaining attention both as a research topic and for industrial applications. Chocolate is one of the most common food commodities used for 3DP, owing to its melt extrusion capability and popularity in the high-end food industry. However, chocolate remains a difficult substrate to work with, due to its complex composition as well as rheological properties. The quality of cocoa beans and the processing conditions of chocolate manufacture influence the quality of 3DP. This review briefly covers areas such as processing of chocolate, types of 3D printing of chocolate, rheology of chocolate inks, textural attributes and sensory evaluation of the 3D chocolate products.	en_US
dc.language.iso	en	en_US
dc.publisher	Wiley	en_US
dc.title	A brief review on 3D printing of chocolate	en_US
dc.type	Article	en_US
Appears in Collections:	2023

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