. 2019 Jul 25;5(7):e02144. doi: 10.1016/j.heliyon.2019.e02144

Table 6.

Effect of capsulation, lecithin and inulin on the sensory properties of chewing gum samples during storage.

Treatment		Aroma	Taste	Texture	Adhesion to the teeth	Adhesion to the wrapper	Chewing ability	Overall acceptance
Non-capsulated		3.9^a	4^a	3.7^b	4.3^a	4.3^a	3.4^b	3.95^b
Capsulated		4.03^a	4^a	3.76^a	4.26^b	4.26^b	3.65^a	4.2^a
SEM (±)		0.325	0.357	0.0003	0.0003	0.0003	0.0003	0.0003
Lecithin (%)	0	3.93^a	4.10^a	3.71^b	4.16^c	4.20^b	3.73^a	3.90^b
	0.5	3.96^a	3.86^a	3.73^b	4.26^b	4.33^a	3.63^b	4.00^a
	1	4.15^a	4.05^a	3.85^a	4.36^a	4.25^ab	3.50^c	4.01^a
SEM (±)		0.538	0.480	0.079	0.105	0.174	0.212	0.139
Inulin (%)	0	4.16^a	3.96^a	3.76^b	4.23^b	4.26^a	3.43^c	1.90^b
	0.5	4.05^ab	4.11^a	3.83^a	4.31^a	4.35^a	3.80^a	2.17^a
	1	3.83^b	3.93^a	3.70^c	4.25^a	4.16^b	3.63^b	2.03^ab
SEM (±)		0.524	0.479	0.053	0.098	0.157	0.141	0.131

Each observation is a mean±SD of three replicate experiments (n=3).

Values in columns with different letters are significantly different (p ≤ 0.05).

SEM, standard error of the mean.