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Spatial Sugar Engineering via Dual-Head 3D Food Printing: A Novel Approach to Reduce Sucrose While Preserving Sweetness in Chickpea-Based Snacks
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DOI：10.1016/j.jfoodeng.2026.113146.png)
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Abstract
En 中文
• Dual-head 3D printing enables spatial sucrose distribution in chickpea-based snacks. • Non-homogeneous sugar distribution enhances perceived sweetness without increasing total sugar. • Rheological and extrusion tests identify optimal formulation for printability. • Freeze-drying and texture analysis confirm structural integrity and crispness. • Sensory Time–Intensity analysis validates sweetness perception improvement.
Keywords:
3D food printing
Spatial sucrose distribution
Sweetness perception
Chickpea-based snacks
Time–Intensity sensory analysis
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