ABSTRACT
3D confections refer to three dimensional sugar decorations or confections used to adorn cakes, pastries, and other baked goods. They are created using techniques such as molding and printing to produce intricate shapes and designs. 3D printability of foods depends on two aspects which are: the printing material and the paste used for printing. This work is based on the paste used for printing. The study investigates the development of 3D confectioner using a combination of pectin gelatin and cassava starch. The effects of varying ratios and concentrations of these ingredients on texture, sensory attributes, and stability were evaluated. Confections are known for their poor nutritive but highly calorific properties. The product was then analyzed using well defined physical methods giving propriety to textural, sensory and stability analyses. Textural characteristics like elasticity were analyzed using mechanical manual methods where length of samples are taken then weight are placed on them and the new lengths taken then calculations on elasticity carried out using young modulus formula, a graph of strain vs stress plotted and the data analyzed using one way anova software. The stability of the samples were analyzed for 6days at room temperature (250), fridge temperature(100) and incubation temperature(450) by calculating the syneresis index( sample with the highest resistance to liquid). For the syneresis index to be calculated weight of samples were taken and the samples centrifuged at spreeds of 4000rpm for 15 minutes, the liquid produced due to centrifugaration is extracted and mass gotten and the syneresis index is gotten by weight of liquid divided by total mass of sample multiplied by a hundred. Sensory evaluation of the samples is carried out using a five point hedonic scale and sensory characteristics like aroma, appearance, flavor, texture are rated. After analysis of the data it is seen that the sample with the best texture is sample six(20g cs, 10g gelatin and 5.7g pectin) and the sample with the least texture is sample 1(20g cs). The most stable of all samples was sample 6(20g cs 10g ge and 5.7gpe) the sample with the least stability as sample 1(20g cs) this was at room and incubation temperatures (250 and 450). At fridge temperatures(100) the was no syneresis. SI index at room temperature was better than incubation temperature indicating more stability at room temperatures(250). Sample six(20g cs, 10g ge and 5.7pe) was the most accepted sample after sensory evaluation with the highest mean value of 5 and the least accepted was sample two(20g cs, and 10gpectin) with mean of 1.5.
Key words: gelatin, pectin, cassava starch, 3D confectioners, physical analysis, sensory analysis.

CHAPTER ONE: INTRODUCTION
1.1. Back ground of study
3D confectioners are three dimensional sugar decorations or confections used to decorate cakes, pastries and other baked goods.3D printing or 3D additives manufacturing is an engineering process used for producing a three-dimensional product layer by layer from a 3D digital or manual model as per the requirements (Singh, sehgal & Kumar et al., 2020). They can be made from various ingredients such as sugar, fondant, gum paste or chocolate and are often molded or sculpted into intricate shapes and designs. 3D confectioners can take many forms, including; Figurines (e.g., animals, people, objects), Flower and foliage, Architectural elements (e.g., buildings, bridges), custom designs (e.g., logos, names, messages). These designs can be to add visual appeal, texture, and creativity to baked goods, making them perfect for special occasions like weddings, birthday and holidays. Food printing technology has existed since 2005 introduced by mechanical engineers at Columbia University in professor Hod Lipson‟s creative machines Lab (Allister et al., 2023). To help people with dysphagia increase their intake, 3D printing can be used to improve the appeal of food, additives such as hydrocolloids may modify the rheological properties and texture of pureed food to confer printability. Such additives include starch, pectin, gelatin, Nano cellulose, alginate, carrageenan etc. (Tan et al., 2018)
The confectioner industry has experienced significant growth in recent years, driven by increasing demand for creative and visually appealing food products. Cake decoration, in particular has become an essential aspect of the baking industry, with consumers seeking unique and personalized designs for special occasions. Three dimensional confectioners have emerged as a popular trend in cake decorations, offering a range of creative possibilities. However, some current 3D confectioners often face challenges related to texture and stability affecting their overall performance and acceptance.
Pectin, gelatin and cassava starch are commonly used ingredients in food systems known for their gelling, thickening and stabilizing properties. Pectin can be used for confectionery jelly products to give a clean gel structure and a good bite, its typical dosage in food application is Susually o.5% to 1% (Alamineh et al.,2018) pectin a polysaccharide produced from fruit provides structure and firmness. Gelatin a protein gotten from animal sources that adds flexibility and tenderness. Cassava starch, a carbohydrate gotten from the root of the cassava plant contribute to the texture and stability.
While studies have investigated the properties and application of pectin, gelatin and cassava starch, limited research has explored their combined effects on 3D confectioners. Addressing these knowledge gap, this study aims to investigate the potential of pectin, gelatin, and cassava starch mix to enhance the texture, sensory attributes, and the stability of 3D confectionery for cake toppings.

1.2. Problem statement
Current 3D confectioners used for cake toppings face significant challenges related to texture, sensory attributes, and stability resulting in: unacceptable texture (e.g., brittleness, stickiness), limited sensory appeal (e.g., flavor, mouthfeel), poor stability (e.g., deformation,). These issues lead to reduced product quality, decreased consumer satisfaction, and increased production cost. Despite individual studies on pectin, gelatin, and cassava starch there is lack of research on their combined effects on 3D confectioners. Therefore, this study aims to address the problem by investigating the potential of pectin-gelatin-cassava starch mix to improve the texture, sensory attributes, and stability of 3D confectioners for cake toppings, not only for cake toppings but for other designs that can be applicable in other products. According to previous researchers, it was found that the digestibility texture and stability of starch products could be improved with the addition of some no starch hydrocolloids (shi et al., 2017, Xiong et al., 2018, Zhou et al., 2017)
1.3. Rationale
The confectionery industry has witnessed a significant trend towards creative and visually appealing cake decorations, driving the demand for innovative 3D confectioners. Current 3D confectioners used for cake toppings face significant challenges related to texture, sensory attributes, and stability resulting in: unacceptable texture (e.g., brittleness, stickiness), limited sensory appeal (e.g., flavor, mouthfeel), poor stability (e.g., deformation,). With the current challenges that the current 3D confectioners face, affecting their overall acceptance, pectin, gelatin and cassava starch are ingredients with unique properties that can address these challenges. By combining these three ingredients, a synergistic effect can be achieved, leading to
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improve texture and sensory attributes with good stability for 3D confectioners. This study aims to investigate the potential of pectin-gelatin and cassava starch mix to enhance quality. Hence the findings of this research can provide valuable insights for confectioners, food manufacturers and researchers, contributing to the development of a high quality, visually appealing and stable 3D confectioner product for the cake decoration market.
Native starch sometimes failed to meet the requirements as a material in the food industry because of retro gradation and instability under acidic and heated conditions

1.5. Research Questions 1.5.1. Main Research Question
What is the optimal ratio of pectin, gelatin, and cassava starch that gives a stable 3D confectioner with improved texture, sensory attributes suitable for cake toppings?
1.5.2. Specific Research question
The specific research questions that will guide this study are
1. Can pectin-gelatin-cassava starch mix produce a good structure for a 3D confectioner? 2. How does the concentration of pectin, gelatin, and cassava starch affect the rheological properties (e.g., elasticity)? 3. How does the combination of pectin, gelatin and cassava starch mix influence the sensory attributes (e.g., flavor, mouth feel, appearance) of the 3D confectioner?
1.6. Objectives 1.6.1. General objectives
To investigate the appropriate amount and effects of pectin, gelatin, and cassava starch mix on the texture, sensory attributes, and stability of 3D confectioners
1.6.2. Specific objectives
1. To Evaluate the texture of the confectioner (rheological properties, e.g. elasticity) 2. To carry out Sensory evaluation to determine consumer acceptability
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3. To evaluate the stability of the gel at ambient and fridge temperature (shelf life studies).