Effects of oral processing and particle size distribution on the rheological, textural properties and dynamic sensory perception of low-calorie chocolate.
Maryam Kiumarsi
Goals: To investigate the capability and effectiveness of using the sensory dynamic methods to describe the sensory properties of low-calorie chocolates containing bulk sweetener (maltitol) with different particle size distribution.
Steps:
- After optimizing the formulation, the production of low calorie chocolates with different particle sizes (without making sandiness state in mouth). All the sizes are below 50 µ.
- Determining the particle size distribution in chocolate samples using particle size analyzer.
- Evaluating viscoelastic properties of chocolates by rheometer.
- Evaluating textural properties using back extrusion and compression test.
- Evaluating thermal behavior of samples using DSC.
- Using TI and TDS sensory evaluation methods to evaluate the effect of particle size on sensory perception of low calorie chocolates in different groups with different eating behaviors.
- Comparing instrumental and sensory methods with each other to evaluate the correlation between them.
In Kooperation with Research Institute of Food Science & Technology (RIFST), Mashhad, IRAN.Sensoy Evaluation, i.e. Steps 6 and 7 at the Department for Nutritional Sciences, University of Vienna.