SENSORY QUALITY OF LOW-SUGAR ORANGE GELS WITH GELLAN, XANTHAN AND LOCUST BEAN GUMS

Effects of reducing the sucrose content (from 55 to 30 degrees Brix in the final product) and of the use of gellan gum or a mixture of gella n, xanthan and locust bean gums (3:1:1) on the mechanical characterist ics (maximum rupture force and deformation at rupture) of orange gels prepared with 15% w/w fruit pulp, sucrose and different amounts of hyd rocolloids (0.25, 0.4, 0.55 and 0.7% w/w) were studied by uniaxial com pression. The concentration of aspartame needed to compensate for swee tness loss was determined by a paired-comparison constant-stimulus met hod. Sensory characteristics (texture, appearance and flavour) of low- sugar orange gels (30 degrees Brix) with 0.5% w/w aspartame and differ ent amounts (0.55 and 0.7% w/w) of gellan or the mixture of gums were analysed by the free choice profile method in comparison with the high -sucrose reference material (55 degrees Brix and 0.4% w/w gellan). Use of the mixture of gums permitted the obtention of low-sugar orange ge ls showing mechanical characteristics similar to those of the referenc e gel, though some differences in texture were perceived. The low-suga r gels were slightly lighter in colour and slightly more bitter and re freshing than the reference sample.