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Characterization of Saqez as a natural chewing gum

Ash content, textural and thermal properties

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Abstract

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.

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Acknowledgements

The authors wish to acknowledge Nikoo Ostovar and Mehdi Zojaji for the technical help.

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Authors and Affiliations

  1. Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

    Nima Mohammadi & Mohammad Reza Ehsani

  2. Department of Agricultural Mechanization, Science and Research Branch, Islamic Azad University, Tehran, Iran

    Hossein Bakhoda

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  1. Nima Mohammadi
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Correspondence to Mohammad Reza Ehsani.

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Mohammadi, N., Ehsani, M.R. & Bakhoda, H. Characterization of Saqez as a natural chewing gum. J Therm Anal Calorim 137, 825–829 (2019). https://doi.org/10.1007/s10973-018-7983-3

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