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

Abstract

In recent years, a lot of research is being done to develop new products (food structuring) with improved health benefits by choosing healthy ingredients and processing methods to preserve and retain its fullest nutritional and sensory properties. But, not much attention is being given to food destructuring that happens upon ingestion. Though the transit time of food in the oral cavity is less, its significance cannot be overlooked. It is the only phase of the digestion process, where sensory perception, mechanical destruction, colloidal destabilization,