A fundamental optimization study on chewing gum textural and sensorial properties: the effect of ingredients

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dc.authorscopusid54411196400
dc.authorscopusid57204661699
dc.authorscopusid57216176843
dc.authorscopusid57195345779
dc.authorscopusid53878618900
dc.authorscopusid54881807500
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorGüleri, Tuba
dc.contributor.authorGüneş, Recep
dc.contributor.authorÖner, Barış
dc.contributor.authorToker, Ömer Said
dc.contributor.authorKonar, Nevzat
dc.date.accessioned2022-05-11T14:07:09Z
dc.date.available2022-05-11T14:07:09Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe composition of chewing gum and the interaction between its components are quite complex. Although these factors have great importance on product quality, they have not been adequately studied. In this study, effects of the content of minor (lecithin, sorbitol, glycerin) and major ingredients (gum base, powdered sugar, and glucose syrup) of chewing gum on textural and sensorial properties were investigated by D-optimal mixture design approach. According to the results, powdered sugar and lecithin generally increased aroma durability during chewing, and glucose syrup increased the softness and chewability of the gum. It was revealed that the hardness and resilience texture parameters are the most important parameters to determine appropriate sensorial texture in chewing gum. The optimum composition causing the best liking for aroma duration was found as 17.9 % gum base, 25.65 % glucose syrup, 55.15 % powdered sugar, 0.3 % lecithin, 0 % glycerin, and 0 % sorbitol. © 2020 Elsevier Ltd
dc.identifier.doi10.1016/j.foostr.2020.100155
dc.identifier.issn2213-3291
dc.identifier.scopus2-s2.0-85090412267
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foostr.2020.100155
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4984
dc.identifier.volume26
dc.identifier.wosWOS:000616375600005
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Structure
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChewing gum
dc.subjectD-optimal mixture design
dc.subjectIngredients
dc.subjectSensory
dc.subjectTexture
dc.titleA fundamental optimization study on chewing gum textural and sensorial properties: the effect of ingredients
dc.typeArticle

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