Abstract: A low-viscosity, degradable and environmentally protective chewing gum using gluten as a carrier in the presence of additives such as xylitol, xanthan gum, food flavor, compound phosphate, modified starch, syrup and antioxidant was developed through dehydration, rolling, etc. The effects of the additives on the overall sensory score of chewing gum were investigated by one-factor-at-a-time method. A 7-level uniform design involving white sugar amount and xylitol-to-syrup mass ratio was used to optimize on the overall sensory score of chewing gum. Meanwhile, the effect of white sugar amount on texture properties of chewing gum was evaluated, and a correlation analysis was performed between the two parameters and texture properties of chewing gum. The results showed that the optimal chewing gum formula (based on flour mass) was 8% butter, 24% white sugar, 1.2% yeast, and auxiliary ingredients (based on gluten mass) including 0.1% xanthan gum, 10% xylitol and 80% modified starch. A proofing time of 2 h was found optimal. The optimizations provided better sensory quality of chewing gum. In addition, it was found that no significant correlation existed between texture parameters such as tensile strength, harness, cohesiveness and shear force of chewing gum and white sugar amount and xylitol-to-syrup mass ratio.

Key words: gluten protein, additive, sensory evaluation, texture parameters, regression analysis