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

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