Article ID: TJSKE-D-24-00009
Texture is considered to be one of the factors that determines the perception of palatability. In this study, samples of milk chocolate with different particle size were used to evaluate the subjective well-being perceived from the quality of the chocolate, and EEG and autonomic nervous system were measured as physiological indices during and after consumption of the samples. The results showed that subjective well-being increased with consumption of both samples, which was higher for the finer particle size sample. In addition, differences in postprandial EEG and autonomic indices were also observed depending on the particle size of the milk chocolate. These results suggest that the smooth texture of milk chocolate may have influenced the difference in subjective well-being, which could also be captured by physiological indicators.
