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KMID : 0380619850170060460
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Korean Journal of Food Science and Technology
1985 Volume.17 No. 6 p.460 ~ p.468
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Rheological Changes of Chewing Gum During Storage
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Abstract
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Changes in intrumental and sensory Theological parameters of chewing gum during storage were stuided. Texture changes are influenced to the great extent by moisture content of stored chewing gum and D.E. of cornsyrup, meanwhile content of cornsyrup, process condition and storage temperature had a little effect on texture change. Highly significant correlation was observed between logarithmic instrumental texture parameters of deformation, bending and puncture test and logarithmic moisture content. And also good correlations were observed between each sensory and instrumental texture parameters. The optimum texture values were estimated by regression analysis.
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