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KMID : 0380619920240020117
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Korean Journal of Food Science and Technology
1992 Volume.24 No. 2 p.117 ~ p.121
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Changes in Moisture Content and Quality of Chewing Gum during Storage
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Abstract
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The changes in sensory and mechanical texture of chewing gum during storage at various relative humidity were studied to define the quality index for the prediction of shelf-life. The initial moisture content of chewing gum was 2.57% (dry basis). The BET monolayer value at aw 0.19 was calculated to be 1.57% (dry basis). The sensory scores of chewing gum were closely correlated with moisture content and instrumental texture parameters with 0.1% significant level. Therefore the quality of stored chewing gum was directly related with moisture content above BET monolayer. The products became organoleptically acceptable in the range of moisture content 2.17℃3.16% (dry basis). This range of moisture content ie equivalent to the ranges of instrumental parameter, fracture force 0.8∼1.8×10^7, fracture modulus 1.1∼2.4 × 10^8, puncture force 0.5∼1.1×10^7´[dyne/㎠] and brittleness 0.7∼1.4×10^8 [dyne/㎤], respectively.
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