Influence of microwave-microencapsulated citric acid on some sensory properties of chewing gum

Soleiman Abbasi*a, Somayeh Rahimia & MohammadHossein Aziziaa Department of Food Science & Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, IranCorrespondence: Department of Food Science & Technology, Faculty of Agriculture, Tarbiat Modares University, PO Box 14115-336, Tehran, Iran, 0098-21-44194911-4 (extn. 2446), 0098-21-44196524 sabbasifood@modares.ac.irAbstractOver the past few decades, microwave processing and its high potential capabilities have attracted food scientists. Application of microwave for microencapsulation is an innovative and new method in which the shell, due to having different dielectric constant, can fuse and cover core. In this research, the citric acid powder at various size ranges was microencapsulated by casein and inulin, using a domestic microwave oven. Then, for sensory evaluation purposes, they along with uncoated citric acid and commercial microcapsules were incorporated in chewing gum formulation. The qualitative and quantitative evaluations revealed the potential capability of this technique at micronized scales. Moreover, findings on some sensory characteristics showed practical and efficient applicability of inulin-coated microcapsules in chewing gum where its sensory scores were competitive and even much better than commercial ones. In addition, these observations elucidate a new approach for producing functional, nutritional and dietetic chewing gums.