Akademik Veri Yönetim Sistemi
FOOD BIOPHYSICS, cilt.1, sa.1, ss.1-18, 2024 (SCI-Expanded)
In this study, kefir-containing healthy snacks were produced by using 3D food printing technique. Although kefir has many
important health benefits, its consumption is quite low. It was thought that kefir-containing snacks in attractive shapes
produced with a 3D food printer could increase the kefir consumption. For this purpose, disintegrated kefir gels prepared
with starch, gelatin and alginate were used as inks. First, the minimum gelation concentration (C*) of each gelator was
determined. Then, disintegrated gels with concentrations of C*, C*+1%, and C*+2% were prepared with each gelator
and the effect of gelator concentration on printing quality was investigated for each gelator. Printing quality was associ-
ated with storage modulus, loss factor and flow behavior, and the minimum gelator concentration required for a suitable
formulation for 3D printing (highest printability and dimensional stability) was determined as 5%, 6% and 3% for starch,
gelatin and alginate, respectively. Lactobacillus spp. and Lactococcus spp. contents of the starch-based sample were found
to be significantly lower than those of fresh kefir and gelatin and alginate-based samples. Sensory properties and con-
sumer appreciation were lower for the gelatin-based sample. Due to the high printing quality (98% printability and 99%
dimensional stability), high probiotic content (7.81 and 8.13 log cfu/ml Lactobacillus spp. and Lactococcus spp. content,
respectively) and high consumer appreciation (4.71 out of 5 for general acceptance), alginate-based sample (containing 3%
alginate) was chosen as the best sample. In conclusion, new, chewable, alive, alternative kefir products were successfully
developed for consumers seeking new ways of kefir consumption.