Sensory Characteristics Optimization and Consumer Acceptance of 3D-Printed Plant-Based Foods: A Multidimensional Evaluation
Abstract
3D printing holds promise for personalized sustainable plant-based foods, yet commercialization is hindered by suboptimal sensory quality and uncertain consumer acceptance. This study optimized sensory traits (texture, flavor, color) of 3D-printed plant-based foods and assessed consumer acceptance via multidimensional methods. Chickpea protein isolate and oat β-glucan formed core ink materials, supplemented with sensory modifiers. Single-factor and response surface methodology optimized printing parameters (nozzle diameter, temperature, filling density). Evaluations included professional sensory panel tests, 200-participant hedonic/WTP surveys, and electronic nose/tongue analyses. Optimal products matched traditional plant-based meat analog texture, reached 82% real meat flavor similarity, and had natural color. 78% of consumers liked the product, with WTP ($5.2±0.3/100g) comparable to commercial alternatives. This work offers theoretical and technical support for 3D-printed plant-based food commercialization.
