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Although application of sweeteners and thickeners substituting sugar in food products is effective in reducing the calorie intake, but it is usually accompanied by changing the product texture. Reducing sugar in the formulation of jelly powder using stevia as a strong sweetener composition and quince seed gum with respect to the qualitative properties of the product was analyzed in this study to investigate the possibility of substituting stevia with sugar. Different percentages of stevia (with 0, 25, 50, 75, and 100% sugar) were prepared along with quince seed gum, and the jelly samples were evaluated with regards to the rheological properties by using the strain sweep test measurement at constant frequency of 1 Hz, frequency sweep at the strain of 0.1% and frequency range of 0.1 to 10, as well as the creep test and the power-low equation. The results obtained from adding stevia and quince seed gum to the jelly powder sample showed that increasing the rate of stevia reduced the storage module, while the existence of sugar and quince seed in the jelly powder formula increased the storage module. The Newton viscosity of the samples increased by increasing the rate of stevia, while the immediate and delayed disintegration modulus decreased by increasing the rate of stevia. The results indicated that in addition to reducing the rate of calorie intake, substituting a part of sugar with stevia in the jelly powder can cause main changes in the rheological features of the jelly powder, reduce the elasticity module and increase the viscosity module, and by adjusting the rate of sugar substitution with stevia, it can be used as a commercial replacement in the industry.

Keywords: Stevia, Quince Seed Gum, Functional Compositions, Diet Jelly

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