Uso da impressão 3D na personalização de chocolates adicionados de fibra de bambu

Abstract

The chocolate industry can invest in consumer potential and versatility. The use of technologies in the food industry leads to the creation of unimaginable products. Thus, the objective of the study was to develop customized chocolate models with three-dimensional (3D) printing technology, added with bamboo fiber. two models designed for four options, two chocolate models with added visual fiber, which were selected for a sensory test, weight, dimension and economic analysis. The results obtained were statistically analyzed by the ANO method and Tukey's test to compare the means. The printed models next to the projected, the sensorial analysis indicates that it presented acceptability when evaluating the visual attribute. A feasibility analysis proven that it is feasible to produce customized chocolates. Therefore, printing 3 presents itself as a viable alternative, which can be applied to food, a concept that is allied to industry 4.0.