Utjecaj sastava na senzorska i teksturalna svojstva guma za žvakanje

master's thesis

• Title (english): Influence of composition on sensory and textural properties of chewing gum
• Author: Andrijana Horvat
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2012-02-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Gume za žvakanje jedan su od najpopularnijih konditorskih proizvoda već više od jednog stoljeća, a tržište guma za žvakanje vrlo je kompetitivno i neprekidno raste zahvaljujući stalnim inovacijama. U novije vrijeme zabilježen je značajan rast u smjeru funkcionalnih guma za žvakanje, a i znanstvena istraživanja prate taj trend. Međutim, oskudna su istraživanja o proizvodnji guma za žvakanje te utjecaju pojedinih komponenata guma za žvakanje na senzorska i teksturalna svojstva. Iz tog razloga cilj ovog rada bio je utvrditi utjecaj pojedinih komponenata guma za žvakanje na njihova senzorska i teksturalna svojstva te proizvesti gumu za žvakanje prihvatljivih senzorskih karakteristika, obogaćenu kafeinom. Gume za žvakanje proizvodile su se u mješaču sa z miješalicama. Proizvedenim gumama za žvakanje instrumentalno su se mjerila teksturalna svojstva (tvrdoća, elastičnost i rad potreban za žvakanje) te se provodila senzorska analiza izgleda, okusa, teksture i mirisa. U gumama za žvakanje s kafeinom analitički se određivao udio kafeina nakon proizvodnog procesa. Najboljom se pokazala guma za žvakanje koja je, uz dodanu aromu i boju, sadržavala oko 25% gumi baze, 15% sorbitolnog sirupa, 27% trehaloze, 28% sorbitola, 1% glicerola, 1% lecitina te 1% stevije. Iako je guma za žvakanje s 1% kafeina senzorski nabolje ocijenjena, niti jedna guma obogaćena kafeinom nakon provedene senzorske analize ne smatra se prihvatljivom zbog izražene gorčine kafeina.

Abstract (english)

Chewing gum has been one of the most popular confectionery products for more than one century; consequently chewing gum market has been competitive and constantly growing. Lately functional chewing gum market has especially started to show fast growing trend. Although scientific research has also been following functional chewing gum market growth trend, not much research has been conducted on production of chewing gum and influence of different chewing gum components on sensory and textural properties. Therefore, the objective of this study was to determine the influence of chewing gum components on sensory and textural properties and to produce a chewing gum with acceptable sensory characteristics enhanced with caffeine. Chewing gum samples were produced in the laboratory scale sigmoid kneader. Instrumental measurement of textural properties (hardness, elasticity and chewing work) and sensory analysis of appearance, taste, texture and smell were performed on produced samples. Caffeine content was analytically determined in caffeine chewing gum after the process of production. It was shown that the most acceptable chewing gum was the one containing 25% of gum base, 15% of sorbitol syrup, 27% of trehaloze, 28% of sorbitol, 1% of glycerin, 1% of lecithin and 1% of stevia, together with colour and flavor. Although 1% caffeine chewing gum received the highest grades, none of the caffeine chewing gums were considered acceptable because of the intense caffeine bitterness.

• Keywords: gume za žvakanje; senzorska analiza; instrumentalno mjerenje teksture; kafein
• Keywords (english): chewing gum; sensory analysis; instrumental texture measurement; caffeine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:292629
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-09 09:48:00