Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam Original Research Article

An attempt was made for manufacturing low calorie mango jam by replacement of sucrose with alternative sweeteners (stevioside and sucralose). Manufacture of mango jam with desired jam-like soft solid characteristics was feasible only with 25% stevioside or sucralose substitution. Herschel Bulkley and Hahn model adequately described the steady state and time dependent rheological behavior of stevioside/sucralose jam, respectively. Consistency index and yield stress values of jam samples decreased with increasing substitution of stevioside or sucralose due to reduction of total soluble solids (TSS). Flow behavior index increased with decreasing TSS values, signifying liquid like behavior of jam. Dynamic rheological tests characterized mango jam as a weak gel. L∗ (lightness), b∗ (yellowness) and C∗ (chroma) values increased with stevioside/sucralose substitution in jam. The spectral features for C–C and C–O stretching indicated its importance in ‘gel’ like structure formation due to hydrophobic interaction in mango jam samples.