Matrix‐dependent oral processing, oro‐sensory perception, and glycemic index of chocolate bars

Abstract

The purpose of this study was to investigate the effect of food structure/matrix, composition, and texture on oral processing behavior of chocolate bars with varied matrices and their influence on temporal dominance of sensations (TDS) and glycemic index (GI). Results indicated that food matrix, composition, and textural properties determined oral processing behaviors. In the initial stage of mastication, hardness, and chewiness are the most dominant texture perception, followed by melting and adhesiveness in the mid-stage, and the final stage is dominated by adhesiveness, pastiness, and cohesiveness which triggered the swallowing. Mastication features such as consumption time, the number of chews, chewing rate, and the number of swallows ranged among 2.63–5.14 g, 18.58–44.61 s, 16–33 chews, 0.68–0.90 chews/s, and 3–9 swallows, respectively. The eating rate and calorie velocity were positively correlated and ranged between 0.11–0.20 g/s and 0.51–1.12 kcal/g, respectively. The significant differences in the GI of simulated bolus and ex vivo bolus highlighted the importance of oral processing, matrix-effect, and composition on the glycemic index. Further, a GI prediction model was also developed to highlight the significance of mastication and proximate composition on the estimated GI. Novelty impact statement This research has innovatively demonstrated the impact of food structure and matrix effects of chocolate bars on their oral processing behavior and GI. In addition, the developed GI prediction model indicates the significant impact of proximate composition and mastication (chew cycles) on estimated GI values. Further, the results of TDS experiments reveal that the texture and flavor perceptions depend on structure and composition, respectively. Thus, the present study provides valuable insights to bridge the gap between food structuring (product development) and food destructuring (food digestion) which will serve the food processing and preservation industries in the development of novel and personalized food products.