Akademik Veri Yönetim Sistemi
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 16 - 18 Mayıs 2024, ss.89
This study investigated the effects of adding Rhodiola (Rhodiola rosea) and Ashwagandha (Withania somnifera)
root powders to sugary and sugar-free chewing gum formulations on some functional and textural properties. The
root powders were added in different particle size ranges (0-30, 30-63, and 63-100 μm) and concentrations (1%
and 3%, w/w). Textural, sensory, color, antioxidant capacity (DPPH, ABTS), total phenolics, thermal and FT-IR
analyses were performed. The sugar gum sample with 3% Rhodiola root extract in the 30-63 μm particle size
range had higher DPPH, ABTS, and total phenolics content (0.94 mg TE/g, 31.4 mg TE/g and 4.8 mg GAE /g,
respectively). Adding 1% Ashwagandha extract in the particle size range of 0-30 μm to the sugar gum sample
resulted in lower values (0.12 mg TE/g, 1.51mg TE/g, and 0.24 mg GAE/g, respectively). The highest hardness
values were detected in chewing gum samples with Rhodiola root extract. There was no significant difference
between stickiness and chewability (p<0.05). DSC analysis of root powders revealed exothermic heat flow.
Sensory evaluation showed that the sugary gum sample had the highest overall acceptability score. In contrast,
the sugar-free gum sample containing 3% Rhodiola root powder in the 30-63 μm particle size had the lowest score.
The data obtained from this study demonstrate that adding root powders into gum formulations causes adverse
effects in some textural and sensory properties depending on particle size range while enhancing antioxidant
capacity and total phenolics significantly.