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Studies on the Preparation of Green Mango Chewing Gum

Anis Alam Siddiqui
Department of Food Engineering & Technology, State University of Bangladesh

Khaliduzzaman
Department of Food Engineering & Technology, State University of Bangladesh

Abstract/ Executive Summary:

The study was involved with the preparation of chewing gum which is characterized by green mango flavor. A gum base, sweetener, softeners, tartazine color, blaine blue, green mango flavor and citric acid and sugar syrup were the raw materials and the experiment was designed to prepare chewing gums with two different formulations containing 0.13 % and 0.14 % of green mango flavor in center filling liquid. The acceptability of the samples of chewing gum was assessed by five scale hedonic rating test among the forty-seven panelists. Sample-2 containing 0.14% green mango flavor possess the highest score and ranked as “Like Moderately”.

Keywords: Chewing gum, Green mango flavor, Hedonic rating

Location: Department of Food Engineering & Technology, State University of Bangladesh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Fortified food

Objectives:

1. The main objectives of this research are to develop green mango chewing gum and to assess the sensory attributes of the product.

Methodology:

Manufacturing process - The gum base martine was melted and filtered. Powdered sugar, glucose syrup, flavoring and others ingredients are slowly added to the gum base until the warm mix thicken like dough. Extruder machine was used to blend, smooth and form the gum. Then the dough is squeezed into a rope shape, cut into chunks and molded into final shape and coated with candy. It was lightly sprinkled with powdered sugar to keep it from sticky to machinery and packaging material. The gum is then cooled in cooling tunnel at 12-14 ⁰C with RH of 50% for proper setting. The gum was candy coated several times by spraying with liquid sweetener until the candy shell reaches the proper thickness. The chewing gum was packaged in laminates with high speed machine. Chemical Analysis - The chewing gums were analyzed for their moisture contents. The determinations were done in triplicate and the results were expressed as average value. Moisture content was determined by adopting AOAC method. Sensory Evaluation - A testing panel evaluated the consumer’s acceptability of developed chewing gums by 5-scale hedonic rating test. The panelists (47) were selected from the students and teachers of State University of Bangladesh. The scale was arranged such that: 5= Like Extremely, 4= Like Moderately, 3= Neither like nor dislike, 2= Moderately dislike and 1= Extremely dislike. The results were evaluated by Analysis of Variance (ANOVA) and Duncun’s Multiple Range Test (DMRT) procedures of statistical analysis.

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 7, Issue: 1, Page: 01-04, May - June, 2012

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The present study report was on the preparation of green mango chewing gum with two different proportions (0.13% and 0.14 % in center liquid) of green mango flavor. The processed was involved with the melting of gum base and filtration, slowly addition of other ingredients to gum base, blending, smoothing and forming or molding, sprinkling with powdered sweetener, candy coating and finally cooling and packaging. The entire manufacturing process should be maintained hygienically and the quality standard of raw materials should be high. Though there were significant differences in flavor and overall acceptance between the two samples, both samples of green mango chewing gum were acceptable to panelist. The study indicates that the green mango chewing gum can be produced commercially and economically marketable in Bangladesh.

Knowledge Management: Journal