Rheological changes of chewing gum during storage
1985
Lee, Y.H. | Yoo, M.S. | Jhin, H.S. (Haitai Confectionary Co., Seoul (Korea R.)) | Pyun, Y.R. (Yonsei Univ., Seoul (Korea R.). Dept. of Food Engineering)
Changes in instrumental and sensory rheological parameters of chewing gum during storage were studied. Texture changes were 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
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