Impact of substituting sugar with date juice on the sensory and physicochemical characteristics of uncoated chewing gum
الموضوعات :
Maryam Karimi
1
(دانش آموخته کارشناسی ارشد صنایع غذایی دانشگاه آزاد اسلامی واحد شهر قدس)
Alireza Rahman
2
(گروه صنایع غذایی دانشگاه آزاد اسلامی واحد شهر قدس تهران ایران)
الکلمات المفتاحية: Diet chewing gum, Date juice, Sensory and physicochemical properties, Sugar substitute,
ملخص المقالة :
In contemporary confectionery industry, the manufacturing of dietary and low-calorie products, notably in the realm of chewing gum production, stands as a significant challenge. Sweeteners are integral components in confectionery products, with applications extending to chewing gum as well. This research utilizes the established advantageous characteristics of dates to investigate the potential use of date juice as a replacement for sugar in the manufacturing of dietary gum. The substitution ratios tested in the experiment are 0%, 30%, 20%, and 10%. The findings of the experiment indicated that the gum supplemented with date juice at a substitution rate of 20% exhibited superior quality and shelf life, as evidenced by its enhanced moisture retention, texture, and sensory attributes, particularly taste. Conversely, a higher substitution rate of 30% led to a decline in both quality and sensory characteristics, with values falling below those of the control treatment. The study encompassed physicochemical and sensory examinations, encompassing the analysis of gum content, determination of reducing sugars following hydrolysis, measurement of ash content, assessment of texture, evaluation of sensory attributes, and investigation of colorimetric properties. The findings indicate that the quantity of gum and sugar obtained following the hydrolysis of the product was consistent across all experimental treatments, displaying no statistically significant variance compared to the control treatment. Additionally, there was a notable increase in the ash percentage index with higher levels of date juice replacement. The adhesion indices demonstrated a notable increase, while both chewability and springiness exhibited a decrease.
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