Ora-pro-nobis and mango jellies with reduced sugar contents: effects on physical-chemical and rheological properties

The growing consumer interest in healthier foods has driven the industry to develop products with lower sugar content without compromising their nutritional and sensory properties. In this context, the aim of this study was to develop ora-pro-nóbis and mango jellies with reduced sugar, evaluating their effects on physicochemical and rheological properties. Three formulations were prepared: traditional, light, and diet, varying the concentrations of sugar and HMP and LMP pectins. The physicochemical analyses included pH, titratable acidity, moisture, water activity, phenolic compounds, flavonoids, antioxidant activity (DPPH), and color. Rheological characterization was carried out using a rotational viscometer with concentric cylinders. The results indicated that the reduction in sugar significantly (p < 0.05) affected the physicochemical and rheological properties, except for flavonoid content and antioxidant activity. The diet formulation showed higher moisture, water activity, and phenolic compound content, as well as a lighter and more yellowish color, but with lower viscosity. It is concluded that sugar reduction directly impacts the physicochemical and rheological characteristics of the jellies, highlighting the technological challenges involved in sucrose substitution and in maintaining the desirable product properties.