Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins

Abstract

The effects of Ca2+ (0–75 mg/g pectin) and sucrose (0–40%, w/w) or sweeteners (0.1, 0.05% of stevia or saccharin) and pH (3.0, 4.5, 6.8) on the rheological properties of gels formed with sunflower pectins purified by conventional method (Conv-pectin), microfiltration (MF-pectin) and ultrafiltration (UF-pectin) were investigated. The main objective was to develop alternative low-calorie pectin gels without altered gelation behaviour. Thus, the impact of stevia and saccharin on gel formation was studied maintaining the sweetness. All pectins formed gel only with Ca2+ at the maximum concentration (75 mg/g) being MF-pectin gel the firmest. Regardless type and concentration of sweeteners sucrose concentration, the strongest gels were obtained at pH 3.0 with UF-pectin. However, with the sweeteners, the strongest gels were made at pH 4.6 with Conv-pectin and MF-pectin without significant differences. These findings show, for the first time, the potential of stevia and saccharin in the elaboration of gels from sunflower pectin, suggesting the application of these low-calories and low-glycemic index gels in a wide range of foods.