Characterization of Saqez as a natural chewing gumAsh content, textural and thermal properties

被引:0
|
作者
Nima Mohammadi
Mohammad Reza Ehsani
Hossein Bakhoda
机构
[1] Islamic Azad University,Department of Food Science and Technology, Science and Research Branch
[2] Islamic Azad University,Department of Agricultural Mechanization, Science and Research Branch
来源
Journal of Thermal Analysis and Calorimetry | 2019年 / 137卷
关键词
Natural gum; TPA; DSC; Chewing gum; Ash content;
D O I
暂无
中图分类号
学科分类号
摘要
In this study, oleo-gum resin obtained from wild pistachio trees (Pistacia atlantica Desf. Subsp. kurdica), known as Saqez, was used as a biodegradable, biocompatible, natural, and edible chewing gum. Saqez was characterized by ash content, texture profile analysis, and differential scanning calorimetry (DSC). Furthermore, Saqez was also compared to commercial chewing gum samples. The total ash content was found highest in chewing gums followed by Saqez. Moreover, all texture parameter values of Saqez were lower than conventional chewing gums. The analysis of DSC in Saqez confirmed that the glass transition temperature was comparable to commercial chewing gums. Saqez gum was seen to be an ideal replacement for a synthetic gum base in the manufacturing of a commercial chewing gum. The present study offers new information on Saqez gum, which will be precious and useful for explaining its unique textural properties and thermal behavior in the area of food science and technology.
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页码:825 / 829
页数:4
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