İşleyici, İlkcanYavuz, Nihat2025-05-292025-05-2920251878-450X1878-4518https://doi.org/10.1016/j.ijgfs.2025.101175https://hdl.handle.net/20.500.12428/30228This 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.eninfo:eu-repo/semantics/closedAccess3D printingAquafabaApple pureeCaramelFoamArticle4010.1016/j.ijgfs.2025.101175Q2WOS:0014682851000012-s2.0-105001931308Q1