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Journals / Gıda / 2026 / Cilt: 51 Sayı: 4

PRODUCTION AND CHARACTERIZATION OF APPLE JUICE-BASED THREE-DIMENSIONAL (3D) PRODUCTS

ELMA SUYU BAZLI 3 BOYUTLU (3D) ÜRÜNLERİN ÜRETİMİ VE KARAKTERİZASYONU

Selçuk Ok(ÇANAKKALE ONSEKİZ MART ÜNİVERSİTESİ)0000-0002-4257-6097
Emin Yılmaz(ÇANAKKALE ONSEKİZ MART ÜNİVERSİTESİ)0000-0003-1527-5042
Journal
Gıda
Pages
693–703
Publication Date
2026-07-31
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Due to both its high print quality and superior sensory appeal, the sample with a gelator concentration of 0.75%+0.75% was selected as the most successful sample.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, the production of apple juice snacks with 3D printing techniques was investigated.
📊
Key Findings & Data:For processing in a 3D printer, apple juice-based disintegrated gels were produced using a mixture of locust bean gum + xanthan gum at various concentrations.
💡
Conclusion & Impact:Due to both its high print quality and superior sensory appeal, the sample with a gelator concentration of 0.75%+0.75% was selected as the most successful sample.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:3D gıda yazıcısı · parçalanmış jel · elma suyu

Abstract

In this study, the production of apple juice snacks with 3D printing techniques was investigated. These snacks are expected to be valuable alternatives for those who don't like eating apples in their natural form or who can't eat apples due to their firm texture. For processing in a 3D printer, apple juice-based disintegrated gels were produced using a mixture of locust bean gum + xanthan gum at various concentrations. It was observed that rheological properties of disintegrated gels were affected by gelator concentration. It was determined that print quality was also affected by gelator concentration and high print quality was achieved with gelator concentrations of 0.75%+0.75% and 1.00%+1.00%. The sample with a gelator concentration of 0.75%+0.75% was the most preferred sample by consumers. Due to both its high print quality and superior sensory appeal, the sample with a gelator concentration of 0.75%+0.75% was selected as the most successful sample.

Özet

Çalışmada, 3D baskı tekniği ile elma sulu atıştırmalıkların üretimi incelenmiştir. Bu atıştırmalıkların, elmayı doğal formunda tüketmeyi sevmeyen ve sert yapısından dolayı elma tüketemeyen insanlar için önemli bir alternatif olacağı düşünülmektedir. 3D yazıcıda işlemek amacıyla, çeşitli konsantrasyonlarda keçiboynuzu gamı + ksantan gam karışımı kullanılarak elma suyu bazlı parçalanmış jeller üretilmiştir. Parçalanmış jellerin reolojik özelliklerinin jelatör konsantrasyonundan etkilendiği görülmüştür. Baskı kalitesinin de jelatör konsantrasyonundan etkilendiği ve %0.75+%0.75 ve %1.00+%1.00’lik jelatör konsantrasyonu ile yüksek baskı kalitesine ulaşıldığı tespit edilmiştir. %0.75+%0.75’lik jelatör konsantrasyonuna sahip olan örnek tüketiciler tarafından en beğenilen örnek olmuştur. Hem baskı kalitesinin yüksek olması hem de duyusal olarak daha çok beğenilmesi sebebiyle %0.75+%0.75’lik jelatör konsantrasyonuna sahip olan örnek en başarılı örnek olarak seçilmiştir.

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Cite This Article

Ok, S., Yılmaz, E. (2026). PRODUCTION AND CHARACTERIZATION OF APPLE JUICE-BASED THREE-DIMENSIONAL (3D) PRODUCTS. Gıda, Cilt: 51 Sayı: 4, 693–703. https://doi.org/10.15237//gida.GD26016

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