بررسي تاثير مصرف سيروپ هاي مايع در فرايند توليد آدامس و ارزيابي خواص كيفي محصولات توليدي

Investigating the Effect of Liquid Syrups in Chewing Gum Production Process and Evaluating the Characteristics of the Product

Introduction: Sweeteners are one of the most important substances which are used in confectionary products such as chewing gums. Due to the problems associated with sucrose as food ingredient namely obesity, diabetic and its contribution to food properties namely texture, it is the aim of this research to examine the possibility of producing chewing gums with high fructose corn syrup (HFCS) or glucose syrups with DE42 and DE63. Materials and Methods: Sensory evaluation and tests related to the quality such as determinations of humidity, reduce sugar, sucrose, texture, taste, flavor and aroma were carried out on the samples. Results: The results were examined by using statistical pattern of random variables. In addition to compare the average variables, multi-dimensional Dunkan was applied. The results indicated that the chewing gum with HFCS might be regarded as superior while the one with glucose syrup; DE42, appeared to be in the inferior position among the samples examined. Conclusion: Application of sugar syrups beside sucrose causes a reduction in the sucrose consumption and at the same time improves quality characteristics of chewing gum.