Determination of functional properties of chewing gum enriched with wheat germ

In this study, it was aimed to utilize some nourishing properties of wheat germ by adding it to chewing gumatcertainamounts. Deffated wheat germ was added at 1%, 3%, 5% and 10% in weight. It has been determined that the most appropriate amount of wheat germ is 5% according to sensorial and texture analysis. Moreover, studies have been carried out on determination of mineral, antioxidant components and total protein releases from chewing gum. 42% of potassium was found to release from chewing gum for 10 minutes chewing timeand amount of release was changed according to chewing time (P<0.05). There was no statistically significant difference in the protein release from 10% wheat germ included chewing gumsaccording to chewing and centrifugation time (P>0.05), and the protein content varied between 4.1% and 4.97%. When the antioxidant activities of chewed and centrifuged chewing gums were investigated, the lowest EC50 value was found as 241.89 mg/mL for10 min chewed chewing gum. According to this result, components, which showed antioxidant activity, were released and the antioxidant components originating from wheat germ were removed from chewing gum samples.