TY - JOUR
T1 - Characterization of Saqez as a natural chewing gum
T2 - Ash content, textural and thermal properties
AU - Mohammadi, Nima
AU - Ehsani, Mohammad Reza
AU - Bakhoda, Hossein
N1 - Publisher Copyright:
© 2019, Akadémiai Kiadó, Budapest, Hungary.
PY - 2019/8/15
Y1 - 2019/8/15
N2 - 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.
AB - 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.
KW - Ash content
KW - Chewing gum
KW - DSC
KW - Natural gum
KW - TPA
UR - http://www.scopus.com/inward/record.url?scp=85059688254&partnerID=8YFLogxK
U2 - 10.1007/s10973-018-7983-3
DO - 10.1007/s10973-018-7983-3
M3 - Article
AN - SCOPUS:85059688254
SN - 1388-6150
VL - 137
SP - 825
EP - 829
JO - Journal of Thermal Analysis and Calorimetry
JF - Journal of Thermal Analysis and Calorimetry
IS - 3
ER -