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.


  1. 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.
  2. Determining the particle size distribution in chocolate samples using particle size analyzer.
  3. Evaluating viscoelastic properties of chocolates by rheometer.
  4. Evaluating textural properties using back extrusion and compression test.
  5. Evaluating thermal behavior of samples using DSC.
  6. 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.
  7. 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.

↵ zurück