Monitoring the textural and thermal analyzes of sugar-free chocolates by sensory valuation: Effect of particle size distribution

Maryam Kiumarsi, Dorota Majchrzak, Samira Yeganehzad

Particle size distribution is the main relevant factor regarding the sensory perception of chocolate and the final characteristics of this product. It also has a dominant effect on textural property and thermal behavior of chocolate.
In the current study, maltitol as a sucrose replacer with different particle size distribution (D90=90% finer than sizes of 14, 21 and 29 µm) was used with the aim of producing sugar-free chocolate. Melting behavior and textural parameters, from instrumental technique, were investigated by differential scanning calorimetry (DSC) and textural analyzer, respectively. The instrumental findings were compared with sensory parameters evaluated by Quantitative Descriptive Analysis (QDA). Finally, an acceptance test was carried out to determine the degree of liking of chocolates.
The results of DSC indicated that melting point and peak of enthalpy (ΔHmelt) increased in the sample with D90 of 14 µm, while these parameters were the lowest in the samples with D90 of 21 and 29 µm. The chocolate with D90 of 14 showed highest firmness and stickiness values, in contrast the lowest textural parameters were detected for chocolate with D90 of 29. The results of thermal and textural experiments were compared with sensory properties. QDA showed that the sample with D90 of 21 µm had the highest smoothness with lower stickiness, resulting from lowered crystalline structure. Moreover, this samples quickly melted in the mouth, whereas the lowest melting rate was found in the chocolate containing D90 of 14 µm. Additionally, the chocolate with D90 of 21 µm was selected as the most acceptable sample among the consumers.
Duo to the wide consumer requests for low calorie products, particle size distribution is defined as an important factor in developing sugar-free chocolate and its sensory properties should be highly considered.

Department für Ernährungswissenschaften
Externe Organisation(en)
Research Institute of Food Science and Technology (RIFST)
ÖFOS 2012
303009 Ernährungswissenschaften
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