One of the current issues is the high intake of sugars in processed foods. This increase is mainly related to sucrose and is associated with risks of metabolic diseases and obesity. A strategy to reduce sucrose levels without changing the perception of these products is to make a non-homogeneous distribution throughout the food. Since 3D food printing enables high customization, this study evaluated its use as a tool for reducing sucrose in chickpea paste snacks. Chickpea paste printing inks were prepared with different sucrose additions (control 0%, 7.5%, 15%). Rheological analysis showed pseudoplastic behaviour with elastic dominance (G'>G''), with the 7.5% formulation being the most suitable for 3D printing. Rectangular bars (2x7x1cm) were designed from two right triangles. Triangles were 3D printed using different inks. For homogeneous distribution, both triangles were printed using the food ink containing 7.5% sugar added, and for non-homogeneous distribution, one triangle was printed with the control ink and the other one with the ink with 15% of sugar added. After printing, bars were freeze-dried to obtain an edible texture. HPLC analysis confirmed significant differences in sucrose content between the parts of the bar composed of one triangle printed with control paste (0 % sucrose) and the other with 15 % sucrose (C/15). Sucrose increased hardness and crunchiness of freeze-dried samples. Sensory testing, using the ‘Time-Intensity’ method, showed that non-homogeneous (C/15) bar was consistently judged as the sweetest, despite having similar total sugar amount to the homogeneous (7.5 /7.5) bar. 3D printing proves to be a useful technique for creating snacks with controlled spatial sugar distribution, enabling sugar content reduction without compromising sensory appeal. • 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.
Matas et al. (Wed,) studied this question.