3D-printability of culinary foams prepared with aquafaba powder

Basit Öğe Kaydı
dc.authoridYavuz, Nihat / 0000-0002-6349-9713
dc.contributor.authorİşleyici, İlkcan
dc.contributor.authorYavuz, Nihat
dc.date.accessioned2025-05-29T02:57:59Z
dc.date.available2025-05-29T02:57:59Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study investigated the potential of foaming non-natively extrudable foods, specifically apple puree and caramel sauces, for 3D food printing (3DFP) applications. Aquafaba, recovered from chickpea cooking, was used as a foaming agent due to its high foaming properties and plant-based nature. Caramel samples exhibited Newtonian behavior, while apple samples followed the Power Law model, transitioning to Bingham-Plastic fluid behavior at higher aquafaba concentrations. Foaming properties increased with aquafaba concentration, with enhanced foam stability and reduced liquid leakage. Monomodal bubble size distributions were observed, with smaller bubbles in caramel foam due to higher viscosity. Sensory analysis revealed changes in appearance, consistency, and mouthfeel with increasing aquafaba concentration. Infill ratio and foam aging significantly influenced the length and height of printed pyramid shapes, with apple foam displaying greater size discrepancies. Foam aging and printing effects increased Sauter mean diameter and overrun values. Despite distortions in high infill ratio prints, smoother surfaces were achieved with longer foam aging. Finally, octopus shapes exhibited closer adherence to the 3D model dimensions, with decreasing height trends over time. This study highlights the potential of aquafaba-based foams for 3DFP applications, offering new opportunities for innovative and customizable food designs in gastronomy. These applications are especially valuable for enhanced sensory experiences while maintaining a focus on sustainability and plant-based ingredients.
dc.description.sponsorshipScientific and Technological Research Council of Turkiye (TUBITAK) [220O027]; TUBITAK
dc.description.sponsorshipThis study was supported by Scientific and Technological Research Council of Turkiye (TUBITAK) under grant number 220O027. The authors thank TUBITAK for their support.
dc.identifier.doi10.1016/j.ijgfs.2025.101175
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-105001931308
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2025.101175
dc.identifier.urihttps://hdl.handle.net/20.500.12428/30228
dc.identifier.volume40
dc.identifier.wosWOS:001468285100001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250529
dc.subject3D printing
dc.subjectAquafaba
dc.subjectApple puree
dc.subjectCaramel
dc.subjectFoam
dc.title3D-printability of culinary foams prepared with aquafaba powder
dc.typeArticle

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