Abstract
Nine panelists participated in a time–intensity ( T– I) study to evaluate the taste, texture and aroma qualities of corn zein gum compared to synthetic gum samples. Four corn zein gum samples varying in type of plasticizer, and two synthetic gum samples were evaluated. Two different methods were used to analyze T– I curves, grouping panelists with similar individual curves and the enhanced method developed by Liu and MacFie in the 1990s. Grouping panelists with similar individual curves was a more effective method to use when not all panelists reached zero intensity. Only panelists returning to zero intensity could be included in the final mean curve using the enhanced method. Both the propylene glycol and oleic acid corn zein samples showed potential for future development as an alternative to the synthetic gum base currently used.
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