Production and characterization of 3d printable lor (Turkish whey cheese) based enriched functional product

"Open your mouth, the plane is coming!" People from all walks of life have heard persuasive sentence from their parents at least once in their childhood. Well, with the developing technologies, is it possible for this phrase to come true anymore? Due to environmental pollution caused by food waste, which has become global problem, and the increase in economic losses today, good management and re-evaluation of food waste is one of the issues that are becoming increasingly important both in the world and in our country for the continuation of sustainability. In our study, lor (Turkish whey cheese) is produced from whey, which is the most important waste of cheese processing factories, pomegranate and orange peel extracts, which is side waste of fruit processing factories, and three-dimensional printable, enriched and functional food formulation with high sensory appeal has been developed and alternative for food consumption. It has been tried to gain different perspective to consumption habits by printing it on Three-Dimensional (3D) food printer, which is on the agenda as solution, recently. In the first phase of our study, Response Surface Method was used to enrich and develop the formulation. Factors amount of xanthan gum, corn starch, cream and honey; lower and upper limits image processing and print score values; optimization studies were carried out by examining values of firmness, work of shear, stickiness, work of adhesion and viscosity. In the last stage of our study, in order to increase the functionality of optimized 3D printable lor-based formulation, pomegranate and orange peel extracts rich in antioxidant and phenolic components were added to composition in different ratios, airplane model printing was carried out on three-dimensional food printer. The printed formulations were examined in terms of physicochemical properties, total phenolic content, antioxidant capacity, amino acid composition, aroma composition, microstructure and sensory analysis. Result of the analyzes made, lor-based enriched functional formulation containing % 1.1 pomegranate and orange peel extract mixture was found to be producible.