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2025 Vol.52, Issue 1 Preview Page

Food & Chemistry

Investigation of 3D printing quality of surimi ink with adding sugar and alternative sugars
Da-Sol Jeong1
,
Sol Kim2
,
Soo-Jung Kim123*
1Department of Food Science and Technology, Graduate School of Industry, Chonnam National University, Gwangju 61186, Korea
2Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju 61186, Korea
3Research Center for Biological Cybernetics, Chonnam National University, Gwangju 61186, Korea
*Corresponding Author
1 March 2025. pp. 41-50
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Abstract

Three-dimensional food printing (3DFP) is used to develop novel foods by layering edible inks, where it is essential to evaluate printability of food inks to obtain desired nutrition and physical properties. This study investigated the effect of sugar and alternative sugars on printability and physical properties of 3D printing surimi inks. First, surimi ink was made by adding sucrose, alternative sugars of stevioside, or allulose with concentrations of 1 - 4% (w·w-1), and printability of 3D printed products was evaluated. Next, texture properties including hardness, chewiness, cohesiveness, gumminess, and springiness of 3D printed products were measured using food texture analyzer. Also, color change by adding sucrose or alternative sugars was determined, and surfaces of surimi dough were observed using field emission scanning electron microscope (FE-SEM) image. As a result, the optimal concentrations were determined as 2% for sucrose, 4% for stevioside, and 3% for allulose. These results support the potential application of alternative sugars in various food 3D printing inks.

Keywords
3D food printing
allulose
stevioside
sucrose
surimi
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Information
  • Publisher :Institute of Agricultural Science, Chungnam National University
  • Publisher(Ko) :충남대학교 농업과학연구소
  • Journal Title :Korean Journal of Agricultural Science
  • Journal Title(Ko) :농업과학연구
  • Volume : 52
  • No :1
  • Pages :41-50
  • Received Date : 2025-02-11
  • Revised Date : 2025-02-19
  • Accepted Date : 2025-02-25
  • DOI :https://doi.org/10.7744/kjoas.520104
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