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Chewing gums with yerba mate and different flavors: An initial study with consumers
Author(s) -
Godoy Rossana Catie Bueno,
Tobaldini Frizon Cátia Nara,
HoffmannRibani Rosemary,
Santos Garruti Deborah,
Chambers Edgar
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15175
Subject(s) - food science , flavor , orange (colour) , chewing gum , sugar , chemistry , orange juice , mathematics
Innovative flavors are trends in the chewing gums market. Nine formulation on gums made with different kinds of yerba mate and flavors were evaluated. A time–intensity test was carried out to estimate how long the taste lasted. The MDPREF PCA graph showed that the first two dimensions explained 45.42% of the total variance. Three groups were noted: samples elaborated with chamomile (forced and aged yerba mate), samples with toasted/chamomile and natural/green apple, and all the samples flavored with orange and flavored with green apple (forced aged and toasted). Yerba mate forced aged with orange and green apple flavors were preferred by the consumers. The total duration of the stimulus was just over 5 min. This study suggests that the combination of yerba mate with other flavors has potential for use in chewing gums, however, it needs to be optimized to improve the acceptance and the duration of the flavor. Practical applications The chewing gum market is growing around the world. The trends are focused on sugar‐free and “green” products. The companies are looking for different raw materials with this appeal. Chewing gums made with yerba mate can provide new flavors for this segment and functional benefits considering its bioactive compounds, such as polyphenols, xanthine, caffeoyl derivatives, saponins, and minerals. Measuring the acceptance of different products is the first step to reach new consumers.