Elaboração de goma de mascar diet à base de extrato de própolis

Abstract

The objective of this work was to develop a propolisbased diet chewing gum. Two different kinds of propolis extract were tested the standard powder propolis extract and the standard soft propolis extract. Three formulations were developed: powder propolis extractbased diet chewing gum with artificial smell of mint, colonized with brigt blue (IN 133); powder propolis extractbased diet chewing gum, with artificial smell of cherry; soft propolis extract based diet chewing gum, with artificial smell of mint, colorized with bright blue (IN 133). In the formulations was review the water activity of chewing gum. Microbiological analysis where made, and the results showed the absence of coliforms at 45°c UFC/g. Went on the sensory analysis with the powder propolis extract based diet chewing gum with artificial smell of cherry, and soft propolis extract based diet chewing gum, with artificial smell of mint; being the acceptability index for all the attributes (global assessment, flavor, texture, color, smell, purchase intent) above 7,0; proving the good repercussion of the product the percentage of acceptance of the product were over 82,11% for all the attributes. For purchase intent, 53% of the tasters declared that savely would buy the cherry flavored chewing gum, and 34% would buy the mint flavored chewing gum though the sensorial analysis applied, come the conclusion that the higher selling potential formulation is the powder propolis baseddiet chewing gum, with artificial smell of cherry.